A fresh and crisp, though unusual, wine. It has pleasing flavors yet tastes like it’s made from flowers rather than fruit. There’s jasmine, honeysuckle—you name it—on both the nose and the palate. Lean in the mouth, with a hint of apple skin toward the finish.
At four years past vintage, the oak overlay on this wine is still strong, giving rise to doubt about whether it will ever properly integrate. As a result, this wine isn't very Pinot Noir-ish, although it's still very good. Toast and vanilla notes are backed by tart red berries and a hint of orange zest on the crisp finish.
Overwooded and overpriced, that's the verdict on this Tasmanian Pinot Noir. Toast and vanilla notes dominate, while the cherry fruit's acids remain angular, finishing crisp and tangy. It's a good wine, just not very Pinot, unless being Pinot is just a question of having high acids and soft tannins.