Duncan wrote:
This is an unfiltered wine, after lying on the lees for quite a while. No, too much softness is a sign of weekness, What about acidity ? Does it currently cut the palate a bit. Good NSG, Pommard and Santenay are not soft, it is not a perfumed or bouquet'd pinot is it ?
I would be tempted to cellar that one for 3 years or so, provided the finish is not drying at this point in time (4 years on). It could be rather good after throwing a sediment, and blacking out the inside of one side.
The heaviness will have subsided, and although still a tad warm at 14.5%, it could be a very nice glass of earthy and spicy pinot noir. Is there a hint of bretty farmyard in there ?
Good luck with it Shezza, I'll take 3 bottles off you
Dunc,
will have to come back to you on the acidity (can't recall at the moment) altho don't think I got that mouthwatering effect that I do with some other PN that I concider to have good level of acidity.
Was thinking about keeping it for a while to see what happens - afterall, I've got 7 bottles left once I've finished this so can do a semi annual tasting to see how it goes
Has definately what I'd describe as farmyard and earthiness on both nose and plate. Probably eminating from the the heavy amount of oak.
tbf in hindsight I think I quite like it but just was taken aback by it being bigger than I was anticipating (this is like the Nikolay Valuev of PN).
Out meeting clients this evening so unlikely I'll get to have a second bite of the apple/cherry (which is the more commonly used phrase?) tonight
(....altho I could just open one of the bottles currently sitting under my desk...
)