Very reticent nose upon opening. After one hour of air....Deep ruby in color. Notes of black cassis, mushroom, dark spice, anise seed, dried red rose, wet stone and cherry cola. Consistent from nose to palate to finish. Moderate/long finish, and ample tannin for short term aging. A solid performance, but no "wow" factor for me. 91 pts.
So much wine.....so little time!!!
Posts: 7020 | Location: San Francisco | Registered: Jun 20, 2002
2005 Amisfield Pinot Noir - New Zealand, South Island, Otago, Central Otago (12/14/2007) Ripe cherry in color, popped and poured. Allowed to open in the glass. Balanced aromas of rasberrie and cherrie cola. Some light spice with a hint of leather. Light mouthfeel, with the cherries and cola coming through on a medium length finish. My first NZ Pinot Noir. Enjoyable, but lacks in any hint of an 'X' factor. Balanced, paired with rotisserie chicken. (89 pts.)
2005 Amisfield Pinot Noir - New Zealand, South Island, Otago, Central Otago (3/31/2009) Ruby red in color, popped and poured. Allowed to open in glass over one hour or so. Aromas of rasberrie, red berries and light spices. Medium bodied in the mouth with the with the cherry coming through. Medium length finish. Paired with wild Alasken Salmon and matched well. A pleasent PN. Time in the bottle has served this wine well. (90 pts.)
Very pretty, high toned nose of cranberry, orange rind, pink grapefruit, pickled ginger, and pomegranate; very new world nose but really complex and elegant. Delicate and feminine but carries beautiful weight underpinned by a savoury bacon fat component; bright, refreshing acidity; extra juicy on the finish. Not the style I seek out, but really good stuff on this particular occasion. 91-92 points.
Posts: 755 | Location: Toronto, ON | Registered: Nov 10, 2008
Dark cherry & floral elements on nose, ripeness of fruit contributing to a liqueur-like feel on palate; leading to chewy, complex finish that's very well-made but focusing on ripe, New World elements. 91 pts.
Posts: 2559 | Location: L.A. | Registered: Mar 02, 2005