To my surprise, a friend happened to have shared a bottle of this with me last week.
Premonition Pinot Nior 2010
Well, I opened this with my fiance, and we made some notes.
Initial opening - I was scared, because when I checked the cork, my nose detected a hint of vinegar! Luckily, I think my nose was off, because the wine was perfectly fine.
Having said my nose was off, it didn't deter me from continuing.
Color - a clear garnet, nicely shaded all the way to the edge.
Nose - a little bit of alcohol, but very neutral. I didn't get much right away.
Entry - light, with not a lot going on
Mid Palate - light red berries, not much of the cherry I normally get in a Pinot. My fiance felt it was a pale strawberry she detected
End - I tasted something nutty, with tannins on the back of the tongue. She felt she tasted toasted marshmallows - she described it as something like a marshmallow that was toasted before it went into a s'mores.
45 min of decanting
Nose - picking up a bit of menthol? She felt is was mint. Maybe a compromise would be a bit of euclyptus? Again, not a lot of fruit.
Entry - better, with bits of fruit, cherry and cranberry.
Middle - opened up a bit more, cherry and stronger hint of berry with something tart.
End - Fruit and toffee? I tasted a bit of that burnt sugar on the end, but I still couldn't call it marshmallow like she did. Think this is a good charred oak barrel showing.
At this point, it is tasting more like a Barolo than I would expect from a normal Pinot. None of the twigs and leaves that sometimes is predominant in a Pinot Nior.
2 hours after decanting
Nose - the forest floor is starting to show. I am detecting some earthyness, with a nutty undertone. My fiance gets the earthyness, but describes it more as a truffle like note. Yes, 'shrooms.
Entry and middle - fruit is showing, some cherry, but now it is also showing some darker fruit. I would describe it as a sour cherry note, while she calls it Bing cherry.
End - good long finish that lingers, without the tannins curling your tongue. She still detects a bit of the burnt sugar, but describes it more like the topping of a creme brulee.
So, we now got into raiding the pantry to figure out what this would pair with. Yes, you could go with the traditional pork or turkey, but also maybe with duck. Surprisingly, it also seemed to work with spice. Yeah, now we're getting crazy. Red Devil hot sauce on a piece of sourdough. It worked, the salty spiciness on good sourdough just combined well with the wine. Call us odd.
Sweet didn't work (cherry and apple preserves), just brought out the bitterness, which didn't really surprise me.
Sourdough bread to cleanse the palate - the sourdough actually brought out a bit of the menthol. We decided the salty/sour taste of an olive sort of worked, which after the hot sauce, wasn't that surprising.
Crazily, we tried some Baron's West Indies Hot Sauce with it. This is a mustard based hot sauce with some serious hot. Say what you will, but it worked.
Final food verdict - pair with with some mustard crusted lamb. Spicy if that is your thing.
Overall, a young, but very drinkable Pinot. It benefits from decanting, needing some time to open up.
Scoring - We judged it a 16 on the UC Davis scale, taking points off for Aroma and Bouquet, Total Acidity, and Astringency. Maybe we were a bit critical, but everyone's palate is a bit different.
We didn't think about price, but now that we see the offer, it isn't out of reason for a well crafted Pinot like this.