Robert Parker

“The 2013 Pinot Noir Caviar de Pinot, manually destemmed, foot-trodden, fermented in open vats for four weeks and aged for 20 months in Gaulthier barriques before it was bottled without any fining, filtration or sulfurization, offers a clear, ripe and open Pinot aroma. There are aromas of peppery and smoky flavors intertwining with toasted meat, dark cherries, small ripe black berries and cinnamon. Juicy, silky textured, elegant and very fresh on the palate, this full-bodied and bloody young 13.5% alcohol wine reveals firm, fresh tannins along with some greenish oak flavors; this an austere and grippy, very characterful Pinot Noir that needs its time to develop. This claret-like Pinot should go very well with meat, even beefsteak tartar with French fries."


89/100 Punkte - Robert Parker



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