Wine, for me, has been an acquired taste, or rather a series of acquired tastes that continue to accumulate the more I drink. Funny thing is, an acquired taste can be the most stubborn, displacing attractions that, at first, feel easier and more natural. So it is with Pinot Noir in general, and Burgundy in particular. I’m far from the most erudite taster, yet my first smell of this wine had the same effect as (for me) the smell of a Hunter Semillon, or a Coonawarra Cabernet. In other words, at least at first, the recognition of something familiar has as much to do with one’s pleasure as the absolute quality of the aroma. The accumulated experience of tasting makes the smell of this wine the summation of all the Pinots I’ve smelled. It is most curious to me, and something I’d like to explore further. If only I knew where to start.
There’s a burst of flowers, bright red fruits, vegetal funk, dusty vanilla oak and some volatility on the nose, and it all strikes me as absolutely varietal. There’s another layer too, deeper and quite meaty with denser berry fruit. Altogether complex and cutting as an aroma profile. I keep sniffing this wine and getting more out of it.