Limari Valley.

Why go to the trouble of making a delicate, fresh and perfumed Pinot only to spoil it all by swamping it with new oak? It just doesn’t work. It’s all wrong.

There's some nice fruit in there somewhere, like a flower struggling to find the light on the floor of a dense oak forest.

Lacking balance and disappointing.

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Yep, Im still here.

Regarding Pinot Noir fruit

Graham, do we need to educate the wine makers, or Joe Public who create a market for this stuff.

Do you think the Tabali needs more time ?

That recent '06 chambolle PN had massive fruit, could I single out oak from the voluptious and integrated flavour ? NO - NO - NO

Did I want to single out the oak ? NO

The '08 Babich NZ family reserve PN was a complete oaf (oakwise) as well.

It must be Joe Public, creating the demand ?

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Duncan

I dont think the wine has the body or structure to integrate this much oak, I wont be buying any more to find out!

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Yep, Im still here.

Is it a Chilean thing?

Opened another bottle of the Casa Marin Cartagena 2005 PN on Father's day
This is still predominantly smokey bacon and a bit of burnt rubber (in a not unpleasent way)
This after being decanted for 3hrs prior to drinking.
I really don't think this has any chance of losing the overpowering smokiness from the oak tho think it'd go well with some BBQ red meat.