Andrew Jefford: Pale, clear red in color. Sweet, warm, full, and nose-teasing, with a cast to it that might perhaps be ascribed to soil type (volcanic?). Somewhere between “earthy” and wild mushroom, anyway. That non-fruit component to the aroma is welcome in a tasting in which most of the wines begin and end with fruit. On the palate, this is ripe and round, tasty, soft-contoured, and naturally articulated, with some tannin and plenty of glycerol, too. That fruit + tannin + glycerol balance makes for some textural interest and excellent drinkability. Fine levels of concentration... but overall, what I like about it is its exuberance, its naturalness, and its force of personality. No one would ever muddle it with Burgundy—but it doesn’t come from Burgundy, after all. Excellent antipodean Pinot. Could be either Australia or New Zealand, but I’ll plump for New Zealand. 16.5

Anthony Rose: Medium-ruby hue, with a fine, invitingly fresh raspberryish fragrance to this Pinot Noir and just a hint of cool-climate blackcurrant leaf and rhubarb; this is vibrant and silky on the palate, with a sweet vanilla-infused raspberry and mulberry-fruity quality that’s very seductively allied to a juicy textural element enhanced by natural feeling of freshness and life. Really nicely balanced fragrance, flavor, and texture in elegant mold. New Zealand. 17.5

Joanna Simon: Nose combining perfumed rose petals, savory game, and mocha—some complexity. On the palate, sweet, fragrant, pure fruit entry, ripe but not overripe; well-integrated spicy oak, but also just a little spicy heat. Fresh and pure and beginning to show complexity. New Zealand? 16