Andrew Jefford: Clear, though quite deep red-black in color. The aromas are a little baked and caramelized, and the flavors are deep, smooth, lush, sweet, almost kinky, and probably somewhat overdrawn for this sculptural variety. If this is the result every year, I would probably think about replanting in this site. It’s a fun wine but not “serious Pinot.” Australia? 12.5

Anthony Rose: Deep in color, this is sweetly aromatic and shows distinct sweet blackcurrant aromas tinged with a distinct pepper spiciness. It follows through on the palate with the same anticipated opulence, pepper spice, and a fine purity and concentration that take it beyond the confected or jammy into an altogether more satisfying realm of dark-fruited, dark-hearted, authentic Pinot Noir that’s about as far from Burgundy as Pinot Noir can get—and yet it remains genuinely interesting. New Zealand. 17.5

Joanna Simon: Black-cherry and briery black-fruit aromas with touches of spice. Ripe, dense, black-cherry palate, with black-pepper spiciness. Weighty and ripe, with good acidity and well-used oak. A big wine. Needs time for all these components to marry and settle down, but it is promising. New Zealand? 15.5