Tart, fresh cherries and strawberries, smoked meat, and a hint of sea salt. There is also a sense of old velvet, a dusty musky earthy flavor coming mostly from dusty sweet tannins. A fairly tight streak of acid will make this match well with richer poultry dishes.

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WHO Wild Earth
WHAT Pinot Noir
WHERE New Zealand, South Island, Central Otago
WHEN 2005
HOW MUCH $33.98


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David Honig