I opened this on 31/12 – gave it a short decant and a swish around for five minutes or so and enjoyed it with lunch.
It had changed from the fruit-forward wine that carried good acid and tannins the last time I opened one, 12 years ago. (Like durrrrr!!!)
Rather dark for an older Pinot, a little more delicate than I was expecting. Yet still holding its own with damp earth and beetroot notes, tannins quite silky, still a hint of acid lurking in the background. With an underlying barnyard / damp earth, almost mushroom whiff, both on the nose and flowing through to the palate.
This was a real Pinot treat, as I was still expecting more ripe fruit even at this stage, as I recall it to be a monster when I first tried it.
With air, the wine moves towards a more savoury profile rather than fruit, the fruit has moved to a supporting role teamed with dried herbs, earth, and that ever present dried mushroom/beetroot, earth whiff.
Keep in mind it has been stored well. However, I would drink them sooner rather than later if you still have any in the cellar.
I enjoyed this wine with lightly herbed roast pork belly with crisp potatoes, honeyed carrots and apple sauce.
I must be honest it was not quite the perfect match I was hoping for. The wine was a little softer / delicate than I was expecting. Still a very enjoyable Pinot Noir treat finishing 2023 off with the right bottle of wine and opening 2024 with Champagne the wine for celebration.
However a wine with a higher level of acidity plus a touch more fruit would have worked better, with this dish.
Oh well there is always next year.
Michael Lillis
