Andrew Jefford: Very clear and pale, and a slight blood-red tint to the hue: You’d perhaps guess an older wine than 2009. Aromatically, this is the first wine in the tasted wine order that is genuinely grassy and herbaceous—not what Pinot-lovers hope for. On the palate, that grassy note is very clear. The acidity is prominent, and the wine is light-bodied and acidic, though there is plenty of alcoholic support. Tangy, redcurrant fruit, right the way through the palate. Assuming this profile is not heavily vintage-forced, I’d rethink the viticultural practices. You have to guess New Zealand under the circumstances, though Australia isn’t immune to these challenges. 12

Anthony Rose: Good bright depth of color, with a distinctive and distinctively slightly balsamic/radishy Pinot Noir scent (reminding me of Lambrays!). There’s good, sweet, primary smell red-berry fruit here, with a glossy sheen to the tannins and quite perky fresh acidity backed by well-applied, albeit delicately spicy oak, finishing with just a touch of dry tannin on the back palate. It’s a really interesting and authentically pure, bright expression of Pinot Noir that could just do with a bit of extra concentration and/or vine age to become really complex. Australia. 17

Joanna Simon: Bright and medium deep. Clean, pure nose of bergamot (Earl Grey tea), raspberryish red berries, and a savory smoky quality. Precise and elegant palate: red-fruit purity (cherries and raspberries), spicy and “mineral,” with gentle gamey complexity. Elegant, harmonious. Long. New Zealand? 17