| A great aromas of red fruits, rounded flavours with good concentration and soft tannis- lovely depth of flavour and beautifully balanced
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| | Delicious pure forest erry and plum fruit with notes of red cherry. Succulent and juicy
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| | This wine is both simple and elegant. A nice purple color, with delicate red fruit aromas on the nose. This is a great example of what the Pinot Noir grape can produce on the Burgundian terroir. |
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Very varietal and typical of Marlborough Pinot Noir, it exhibits flavours of red fruits, plum, cherry and currants with notes of clove and spice and a subtle oak influence. |
| | From the Jeaunes Rois climat. Lovely and juicy with mases of fresh ripe fruit- long satisfying finish
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| | A South African classic- simply the best Pinot Noir out of the Cape
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| 100% Pinot Noir from the Loire Valley in France. Cherry fruit flavours with a nice long finish
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| | Wonderful Pinot from a great vintage- drinking now
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| | Dark garnet color, focused, tart, raspberry, roses nose. Mineral, cherry, tart and green herb palate with a good extract and hints of roses. |
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| Great Organic Wine . Pinot Noir is the only red wine authorized to be grown in the Alsace area.This wine has aromas of cherries, strawberries and raspberries with supple, soft tannins but also a great depth of flavour. |
| | Aromas of red and dark fruits , blend on the palate with a little spicy oak . A long lingering smooth after taste .
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| | Grown in the cool Casablanca area on granitic soil
The wine is bright ruby in color, with fresh aromas of red fruit, in particular cherry and strawberry, delicate and fruity flavours with perfect balance of ripe tannin
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| Aromas of cherry, bramble and summer fruit. Cherries persist on the palate, masterfully combined with subtle oak to an elegant finish. |
| | Partly vinified in clay amphora the rest in oak barrels. Ripe red and black fruits with firm ripe tannins.
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Mid ruby. Sweet, rich, very flattering fruit. Lovely smooth tannins are almost obliterated by the sweet Pinot. Nice fresh acidity, excellent vivacity as well as the sweetness. Jancis Robinson
Tasted: 30-Nov-2015 |
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