This isn't one of those Aussie Pinots that's immediately fruity with a riotous explosion of berries, but its underlying complexities are what makes it so good. A touch reductive at first, it's these secondary notes that come first, like raw beef marinating in hoisin sauce besides bowls of ground white pepper and fresh tarragon. But it opens rapidly in glass, fruit floating to the fore—primarily wild strawberries and cherries. The palate is silky and the red berries really pop here, crunching in the mouth as if releasing molecules of sunshine, reined in by chalky fine tannins.
This isn't one of those Aussie Pinots that's immediately fruity with a riotous explosion of berries, but its underlying complexities are what makes it so good. A touch reductive at first, it's these secondary notes that come first, like raw beef marinating in hoisin sauce besides bowls of ground white pepper and fresh tarragon. But it opens rapidly in glass, fruit floating to the fore—primarily wild strawberries and cherries. The palate is silky and the red berries really pop here, crunching in the mouth as if releasing molecules of sunshine, reined in by chalky fine tannins.
This isn't one of those Aussie Pinots that's immediately fruity with a riotous explosion of berries, but its underlying complexities are what makes it so good. A touch reductive at first, it's these secondary notes that come first, like raw beef marinating in hoisin sauce besides bowls of ground white pepper and fresh tarragon. But it opens rapidly in glass, fruit floating to the fore—primarily wild strawberries and cherries. The palate is silky and the red berries really pop here, crunching in the mouth as if releasing molecules of sunshine, reined in by chalky fine tannins.
This isn't one of those Aussie Pinots that's immediately fruity with a riotous explosion of berries, but its underlying complexities are what makes it so good. A touch reductive at first, it's these secondary notes that come first, like raw beef marinating in hoisin sauce besides bowls of ground white pepper and fresh tarragon. But it opens rapidly in glass, fruit floating to the fore—primarily wild strawberries and cherries. The palate is silky and the red berries really pop here, crunching in the mouth as if releasing molecules of sunshine, reined in by chalky fine tannins.