Martinborough Pinot Noir

Good present fruit

2018 tasted 2020. Some may find this bio-dynamic Pinot Noir off putting—fermented as it was in a clay amphora using wild yeast—but give it a chance (if you’re feeling adventurous). Right out of a newly uncorked bottle I get Earth, smoke, and cherries on the nose (and the cherry is the scent of artificial cherry flavoring that you get with cherry flavored hard candy!). A Thick and chewy fruit bomb on the front., Musky chlorophyll on the mid palate with a surprisingly soft finish. By now you’re saying “eeeewwww! Not for me!” But pour off a glass and recork the bottle for 24 hours. All that intensity mellows into something remarkably drinkable, albeit still a bit strange.

Earthy dark dried fruit. Nice structure. Seems like it may be off or a little past its prime.

A bit past its prime but bringing back heavenly vacation memories. Glad we shipped it home.

Fyllig, tydliga tanniner, smultron, lång eftersmak. Jäkligt god.

Sweat on the palette hood fruit

Memories of Martinborough, NZ. This was our favorite winery in NZ. Lance the winemaker recommended aging this bottle until 17-19, so we opened it now. Fantastic Pinot.

At

One of the bottles we sent home from the New Zealand trip with @Curt Harkless and @Mindy Harkless . Still soft and delicious. Cedar, prune, cherry.

Smells yummy