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I prefer this in that it delivers pure power without weight with that lovely velvety quality on the finish
even though the musts here averaged a relatively high 89 degrees Oechsle
It's an essence of Barolo but today the wine's tannins are preventing it from really coming alive
harvested from the 10th to the 25th of September
What immediately impresses about the broad-shouldered flavors is how fine they are which is not always the case with the typical Bâtard
Kusuda, Pinot Noir other_regions_australia I prefer this in thatEarthy and savory on the nose, Kusuda's 2016 Pinot Noir reveals scents of beetroot and sous bois alongside hints of cherries and cranberries. On the palate, it shows the seamless combination of intensity and weightlessness that is the hallmark of Kusuda's wines, with supple tannins that seem to almost disappear on the lingering finish. Delicate, perfumed and stylish, it's already delicious and should only improve for the next 5 6 years.
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