The 2017 Peter Max Pinot Noir includes 40% whole cluster fruit and spent four weeks on the skins, with around 15% new oak. It has a fragrant, very well defined bouquet of raspberry, red cherry and a touch of black currant leaf, all very precise and focused. The palate is well balanced with gently grippy tannin and a little strict at the moment; perhaps it just needs a little more flesh on the finish. But it has an infectious sense of energy and impressive length. (NM)
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