We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Ruby with aromas of red fruits, floral and sweet spicy earthy oak. On the palate flavors of cherry, blueberry and currants with licorice notes. Medium firm tannins with racy acidity, great mouthfeel on a medium finish.
Ruby with aromas of red fruits, floral and sweet spicy earthy oak. On the palate flavors of cherry, blueberry and currants with licorice notes. Medium firm tannins with racy acidity, great mouthfeel on a medium finish.
Had this years ago & thought I enjoyed it more then. Young wine that really benefits from air as starts off as tight, screeching almost. Accompanied with notes of bark & young sapling, with underripe blackberries. On day 2 really settled down to more mature blackberry, much less vegetal. A one & a half note wine. Very much a food wine at least in this vintage.
Had this years ago & thought I enjoyed it more then. Young wine that really benefits from air as starts off as tight, screeching almost. Accompanied with notes of bark & young sapling, with underripe blackberries. On day 2 really settled down to more mature blackberry, much less vegetal. A one & a half note wine. Very much a food wine at least in this vintage.
Ruby red from Martinborough, NZ, aromas of simple red fruits berries and herb spice. On the palate, light and fruity with dark berry flavors, ok balance with acidity. Firm tannins, medium finish ending with fruity character. Drink now, no additional aging benefit.
Ruby red from Martinborough, NZ, aromas of simple red fruits berries and herb spice. On the palate, light and fruity with dark berry flavors, ok balance with acidity. Firm tannins, medium finish ending with fruity character. Drink now, no additional aging benefit.
Been ages since I had a Pinot noir from New Zealand. Has a wiry, some what nervy presence. Cranberry acid but enough edges burned off to make it engaging & not harsh. Someone there knows what they are doing...
Been ages since I had a Pinot noir from New Zealand. Has a wiry, some what nervy presence. Cranberry acid but enough edges burned off to make it engaging & not harsh. Someone there knows what they are doing...
On the nose are ripe strawberries, cherries, raspberry and hints of vanilla. A good ruby red in color pleasing to the eye. Light on the palate, sour cherries, smokey oak, and tart strawberries.
On the nose are ripe strawberries, cherries, raspberry and hints of vanilla. A good ruby red in color pleasing to the eye. Light on the palate, sour cherries, smokey oak, and tart strawberries.
An old friend that seems to have not sold in another market. Seresin's entry level pinot hits a nice, cool climate flavor, but this guy was a touch past prime (thought it might be when I bought it a few months ago). Still, it was not dead and worth drinking.
Look closely, you can see the original label under the new one. Domestic inventory may have been backing up, so they relabeled for a closeout in the US.
An old friend that seems to have not sold in another market. Seresin's entry level pinot hits a nice, cool climate flavor, but this guy was a touch past prime (thought it might be when I bought it a few months ago). Still, it was not dead and worth drinking.
Look closely, you can see the original label under the new one. Domestic inventory may have been backing up, so they relabeled for a closeout in the US.
Marlborough, South Island, New Zealand
