Antica Terra Antikythera Pinot Noir, Oregon, USA

安蒂卡特拉安蒂基西拉黑皮諾干紅葡萄酒

點(diǎn)擊次數(shù)：5160

The 2018 Pinot Noir Antikythera has deep cranberry and blueberry aromas, with nuances of violet, licorice and orange peel. The palate is silty and delicate with intense, layered flavors and a long, pure finish.

Medium ruby, the 2015 Pinot Noir Antikythera has singular, intoxicating scents of blood orange, iron, dusty earth, tobacco leaves, dried red berries and potpourri, more nuances revealing themselves with time in the glass. The medium-bodied palate is super silky and juicy, its singularly spicy fruits slowly expanding and lingering on the long, elegant finish.

Grapes for the 2014 Pinot Noir Antikythera come from the Antica Terra vineyard, planted in 1989. It's incredibly elegant and ethereal, reminiscent of Rayas with its elegantly degraded, amaro-tinged profile: warm cranberries, ripe raspberries and blackberries are accented by bitter citrus peel, amaro, tree bark, laurel leaves, dried roses, tobacco, ash and scrub. The medium-bodied palate is elegantly styled but intense, layered and with minutely grained tannins, finishing incredibly long, nuanced and with lip-smacking freshness. Wow!

The 2013 Antikythera Pinot Noir is the only blend exclusively from estate vines, although what found itself in bottle represents just 19% of the total potential crop. It has a real earthiness on the nose with brown spices and gravel-like aromas, rather than overt fruity scents. The palate is medium-bodied with supple red cherry, cranberry and a hint of dried fig, but like the nose, there is an undertow of earthiness. It feels powdery in texture and comes armed with great tension on the finish - an intellectual and enigmatic Pinot Noir that will need a couple of years in bottle to show its true face.

The 2011 Antikythera Pinot Noir was known as the Estate Pinot Noir until the 2009 vintage and is named after (and I quote Maggie here) an Ancient Greek computer (I would Google it...). It is the only wine made from Maggie's own vines on shallow soils in the Eola-Amity Hills and raised for 16 months. It has a sensual and quite voluptuous bouquet with pure black cherries and a light marine influence. The palate is medium-bodied with notes of brown sugar and fennel infusing the red and black fruit. It is very smooth in texture with sappy mulberry fruit that somehow reminds me of a fine Barolo. Interesting...very interesting.