This wine needs a little more time in the bottle. The earthy and smokey aromas are currently (drank on July 7, 2007) overwhelming just about all the fruit. They don't appear to be from overoaking, but the wine just needs to rest a little as it was just recently released.
I agree with Friskey. Sauv Blanc is better, but this is not bad. Lots of fruit.
Good for the money........but not great
A nice typical new zealand pinot. Nice balance of fruit, oak, and acid. gentle with nice cherry/berry fruit. A nice bit of spice, and slight smoke from the oak. This is inexpensive at 12.99, but ive had better pinot at a similar price and even less. Try the sauv blanc... a better deal.
New Zealand's ocean-influenced climate--markedly cooler than that of its neighbor Australia--yields wines with admirable fruit intensity and crisp acidity. Fully two-thirds of New Zealand's wine production is white, and more than half of the wine it ships to America is Sauvignon Blanc. The U.S. market has developed a major thirst for these juicy, fresh New Zealand Sauvignons, which are mostly free of oak influence. But New Zealand Pinot Noir, too, is growing... Read More »
Adored by critics, prized by collectors, Pinot Noir is one of most tantalizing yet temperamental varietals in the world. For many wine enthusiasts, this is part of the appeal of Pinot -- it doesn't reveal its charms easily. Pinot Noir's virtue also stems from the unique characteristics of the grape. The skins are especially delicate, which accounts for the lighter color and body of finished wine. But, despite the delicacy, the best wines have excellent backbone and... Read More »
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