Broad fruit.Some tertiary stuff. Citrus confit. Poached pears. Coconut. Plenty of acid keeps it fresh. 14.1 maybe a touch hot on the finish if I’m bring a critic, but this is complex and delicious. Hits its stride with an hour of air. // edit: left 200ml in the bottle overnight in the fridge. Still delicious on day two but definitely verging oxidized and better yesterday. Drink up. — 5 months ago
paired with caramelized shallot and apple kiwi brie crostini. the caramelized shallot brought a nice hit of smokiness. apple kiwi tartness enhanced the raspberry flavors in the wine. — 9 months ago
Cherry, oak, smoke, and a touch of pepper. I’d have never guessed it was Pinot noir on a blind test but it’s fruity with the tannins and boldness of a Cabernet Sauvignon. — 5 months ago
Actually Sector Red 8, not Adelaide Hills. DELICIOUS. Light but full flavor. Let aerate, swirl around. Serve chilled. Good on day 2. — 7 months ago
Classic oaky chard — 5 months ago
Very pretty and on the delicate side. Packaging nails the tasting notes with cucumber, green tea, and melon rind, though I also get the banana that many tasters mention. From a small brewery, and a prefecture known for its pristine water sources. Pair with Kumamoto oysters or scallop sashimi. Environmentally sustainable, energy efficient brewery. Alcohol stands out to me at 15.5%. — 5 months ago
Soil is less fertile so more tannin — 9 months ago
This wine is still giving everything wonderful. No sign of any age. Full body. Complex. Lingering finish. I just love that it’s a $30something bottle that can stand next to much more expensive bottles. — 3 years ago
Kate Hufnagel
All Pinot Grigio from Friuli are amazing. — 4 months ago