Variety: Pinot Noir
Region: Appellation California
Country: United States
Year: 2018
Price: $9.99
Online Review: In the glass this wine was a little light colored. Similar to a light garnet. However, in the glass the wine presented thick legs. The nose of the Mark West Pinot Noir gave forth aromas of young plum, vanilla, raw raspberry and a little bit of black cherry. Very little alcohol aroma was observed. According to the bottle, we were to be prepared to notice flavors of red and black berry. Also some spice. Our actual observations were of young berries, mild cherry and a little bit of smokiness. For texture or mouthfeel, we all felt it was a smooth drinking wine. The three textural comparisons were satin, cotton and pima cotton. More smooth than rich. Tannins were balanced and mostly noticed on the sides of the tongue. Finish of the Mark West Pinot Noir was short to medium and pleasant. Overall, we felt this was a good wine that won't overshadow what you're eating. Two out of three felt it was a reasonable value. (https://www.honestwinereviews.com/mark-west-pinot-noir-review#:~:text=Tannins%20were%20balanced%20and%20mostly,it%20was%20a%20reasonable%20value.)
Wine Folly: (Wine Folly, pg. 150-151). Not surprisingly, the cherry and raspberry aroma and taste were evident in this Mark West Pinot Noir. I did not get any of the mushroom flavor/smell, but the spice of the clove was prominent and the vanilla flavor slightly creeped in during the aftertaste. Just as Wine Folly mentions, I found the tannin in this Mark West Pinot Noir to be significantly less than in the last red wine that I tasted (Cabernet Sauvignon).
My Review: I had a difficult time identifying the primary flavors as I tasted this Mark West Pinot Noir. Although I noticed the initial taste of fruit (cherry and raspberry), the spice overtook my taste buds quickly thereafter. Although I have very limited experience with red wines, I think that I may prefer a higher concentration of tannin than this pinot noir offered. I did not decant the wine for this tasting, but after learning about more about the benefits of that process during Professor Boyer's lectures, I plan to do so in the future.
I did not pair this Mark West Pinot Noir with any food.
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