NobleRottersSydney - Pinot & Merlot (360 Bar & Dining, Sydney): {cork, 13.5%} (Graeme) The level was good, but no-one in the world lusts for two-decade-old Oz pinot. On this showing, perhaps they should. The nose was well-aged, vanilla, varnish, compost and earth all jostling for primacy. It was surprisingly intense though, not at all reticent. Was very ripe in its youth obviously. The palate is quite acidic, giving it real freshness despite a nod to volatility. The flavours are a bit generic-old-red, but there’s still a gentle, sweetly floral aspect to them which is nicely varietal. Mild gritty tannins, about medium body on the palate, with a medium length finish. Held up well in the glass for a few hours too. Opened & poured; no decant and little sediment. Has put on weight since the last tasting a decade ago. Doesn’t need to be kept further, but drinks beautifully now.
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Thunder from Down Under: Deep scents with just a touch of barnyard definitely suggest old-school Burgundy, but when you taste the wine it's surprisingly slick and glossy even though the flavors are fully mature and the proportions more or less Burgundian. I would have pegged this as a New Zealand pinot of around this age... interesting.
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Aussie classics (Keith's, NYC): Fantastic stuff, sappy cherries and other red fruited flavours with touches of leather, earth and cardamom in a seamless, glossy-textured package with plenty of finesse and length. Really delicious.
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NobleRottersSydney - Pinot Comparison AU/NZ/Fr (Alio's, Surry Hills): {13.5%, cork} Pale garnet, the wine appears less anemic than I feared. The nose is sweetly leathery, dusty, with a hint of old Burgundy. All the boxes are ticked lightweight; low-medium powdery tannins, light-medium body, soft acid. Truth to tell, a solid meal overpowers the wine; it needs elegantly-flavoured dishes. It’s strength lies in its structure and balance, which are perfectly judged and wonderfully integrated. Despite the light finish, it remains persistent. Appears to be hanging on quite well; as it sits in the glass it seems to get a little better, with some light brambly fruit emerging, so I wouldn’t fear keeping it for a few more years yet.
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3/21/2016 - phill mz wrote:
cherry amber edge. opens with a weird rubbery burnt character. does not improve. dud bottle?
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2/1/2016 - graemeg wrote:
NobleRottersSydney - Pinot & Merlot (360 Bar & Dining, Sydney): {cork, 13.5%} (Graeme) The level was good, but no-one in the world lusts for two-decade-old Oz pinot. On this showing, perhaps they should. The nose was well-aged, vanilla, varnish, compost and earth all jostling for primacy. It was surprisingly intense though, not at all reticent. Was very ripe in its youth obviously. The palate is quite acidic, giving it real freshness despite a nod to volatility. The flavours are a bit generic-old-red, but there’s still a gentle, sweetly floral aspect to them which is nicely varietal. Mild gritty tannins, about medium body on the palate, with a medium length finish. Held up well in the glass for a few hours too. Opened & poured; no decant and little sediment. Has put on weight since the last tasting a decade ago. Doesn’t need to be kept further, but drinks beautifully now.
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2/6/2010 - Keith Levenberg wrote: 89 Points
Thunder from Down Under: Deep scents with just a touch of barnyard definitely suggest old-school Burgundy, but when you taste the wine it's surprisingly slick and glossy even though the flavors are fully mature and the proportions more or less Burgundian. I would have pegged this as a New Zealand pinot of around this age... interesting.
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2/6/2010 - salil wrote: 93 Points
Aussie classics (Keith's, NYC): Fantastic stuff, sappy cherries and other red fruited flavours with touches of leather, earth and cardamom in a seamless, glossy-textured package with plenty of finesse and length. Really delicious.
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10/9/2006 - graemeg wrote:
NobleRottersSydney - Pinot Comparison AU/NZ/Fr (Alio's, Surry Hills): {13.5%, cork} Pale garnet, the wine appears less anemic than I feared. The nose is sweetly leathery, dusty, with a hint of old Burgundy. All the boxes are ticked lightweight; low-medium powdery tannins, light-medium body, soft acid. Truth to tell, a solid meal overpowers the wine; it needs elegantly-flavoured dishes. It’s strength lies in its structure and balance, which are perfectly judged and wonderfully integrated. Despite the light finish, it remains persistent. Appears to be hanging on quite well; as it sits in the glass it seems to get a little better, with some light brambly fruit emerging, so I wouldn’t fear keeping it for a few more years yet.
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