“Wines that dance in your mouth” promised the cork.
A slight exaggeration, but a delicious wine nonetheless. I made some venison potstickers, so my thoughts went to an Oregon Pinot Noir to pair it.
The Gypsy Dancer was grown biodynamically on the famous volcanic Jory soils of Oregon, and had all the earthy dark fruit of a higher-priced California Pinot Noir but without the accompanying alcohol burn I sometimes get in those.
The color was ruby (just shy of a medium intensity…you could certainly read through it) with a very thin rim. I don’t think I would mistake it for a Burgundy on sight or aroma profile, which was not too intense, and included damp moss, dark raspberry, blackberry, cocoa, baking spices, and a small truckload of vanilla (is it just me? I love cocoa in a wine, but cocoa and vanilla? Not my favorite). On the palate, the Gypsy Dancer was a good balance of medium body, alcohol, and dusty tannins. Classic medium (+) acidity for Pinot Noir was intact. The blackberry finish pleasantly went on for a bit. I’m not sure I’d hold on to this wine for a long time as the vanilla is liable to take over after the fruit fades.
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