Jean and I have found over the past few years that we've gravitated
toward the red-fruited end of the Pinot Noir fruit spectrum, preferring
by-and-large the bright, juicy, red-fruited version of the grape. Since
then, I've noticed a trend in those same wines: as they get older, the
fruit becomes darker (usually more in the vein of black cherry) and the
wine takes on greater depth and richness at the expense of freshness.
We have observed this with Pinot Noir from various regions (Burgundy,
California and New Zealand). Our most recent case in point was
tonight's wine:

2007 Amisfield Pinot Noir (Central Otago)
nose: initially sappy, black cherry, growing spicy with time
palate: smooth, velvety tannins, medium body, balanced acidity

We've had a few bottles of this wine, as well as the '08 version while
in Australia, and it has grown distinctly darker over time, veering from
red cherry to black cherry.

So, my questions for everyone a

1. Have others observed this phenomenon?
2. If so, how do others feel about this transformation of the grape?

Mark Lipton