The oxidation is an element but not dominant. Salty. Balanced richness. Mineral. Delicious baked apply thing going on Wow. I had this with peppers and anchovies and grilled halumi. That combo needs a change of pace wine. And this delivered. You don’t want to drink this style every day but once a month it’s fun as hell. Bought from fass selections. — 18 days ago
KP likes to say that he makes pino for fun. However, if this wine is of any indication, KP's pino's are as serious as any of his rieslings. The 11' Burgel would easily give the Burgundies of the vintage a run for their money. In fact, it's apt to say that the wine was very Burgundian, given how most placed it in the region in our blind.
The wine's in a great spot for drinking at the moment. No greeness or lady bug. Bouquet of red and black cherries, sous bois, floral spice, mushroom, soy. The palate's energetic and tangy, fruit's a little more dried out with a more profound spice element, and a touch of creaminess. Silky texture, with tannins and oak fully resolved. There's a sort of balancing VA, which also brings savouriness - I feel this is what makes it quite Burgundian. Up for discussion of course.
It's good to see a pino from when KP still bottled them in riesling bottles - perhaps from when he still thought of them as "fun". This is the oldest pino that I've drank from Keller (would have been the 07' Burgel Felix last year if it wasn't corked. FU cork!) and I think it's safe to say he never did treat his pino's lightly. I mean, it's arguably even crazier now - we did spend four days just sorting the Morstein pino grapes, berry-by-berry, in 2017.
Unpopular opinion: KP's spatburgunder's are not value buys anymore (heck! The 2015 Morstein had a hammer price of 610€ in last year's VDP auction). For me, there's still better wines to be found in Burgundy at the prices that the Keller pino's go for. That said, with the rising prices of the latter, this opinion may soon be invalid. — 3 days ago
Perfect for a dish with meat sauce or a meat element.. — 3 days ago
Rating is relevant to Oregon Pinot. A nice blend representing the characteristic terroir. This lacked an element of sophisticated nuance, but was quickly forgotten for the price point and value $20 (Costco) — 3 days ago
Quite deep , still pink/ruby rim. Quite restrained , tobacco , blackcurrant , mineral ,vanilla and cassis. More of the cassis on the palate , blackcurrant , tobacco and coffee. Tannins are fine and pretty ripe . The wine has a relatively sweet fruit profile which means that it is slightly heavy going , though the alcohol seems just about in check. There is a herbal and more classic element also. The tannins are pretty big, quite bity , it will age quite well I suppose . The acidity is fine , and just about balanced. The finish is reasonable . I expect this to improve over the next 7-10 years or so, though is certainly worth trying now, but deserves a bit more time . A glass from Vintages, somewhere off the coast of Belize — 6 days ago
Pretty dry with a nice spice element. — 22 days ago
Nice golden yellow hue. On the nose light toastiness conplemented by fresh fruit, some minerality and very slight earthy element. Bit coarse mousse. Tangy acidity frames yellow toned fruit. Palate is focused rather than broad. Medium- on length and refreshing. This is good quality NV but lacks a bit thrill to be excellent — 6 days ago
Lovely blackish purple color. Smells nice. Red raspberry and woodsy pine needles. Bit of licorice perhaps as well. Flavor is complex and elegant. Has some plum and nice deep cola with cherry-berry notes. Bit of dark chocolate with a hint creme de brûlée element on the tongue. A red Bordeaux blend profile with just a bit of enough Zin stuff to keep it real. — 12 days ago