Crisply acidic, with firm tannins, this is a Pinot Noir that could use 2–3 years of cellaring. By then it should have smoothed out a little, allowing the promising aromas and flavors of plum, leather and spice to blossom.
Oceania Wine Group
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Czerwinski has been a wine journalist, editor and taster for over a decade and is a regular wine panelist, speaker and educator for events and organizations worldwide.