You may have to use French methods to make good Pinot but you don't have to go to France. Messrs Walsh, Mattinson + Halliday(et al) and their poetic forensics are followed with alot of faith and an eye between the lines. Some of the best cheese smells like it's made with the bacteria that grows between the toes. Colour ? Translucent crimson/ magenta / russet is just as attractive as cat dropping black if the taste is OK. This textured med. wt. wine has all the boxes ticked for a pinotphile in progress. Not too challenging, but super value. Small caveats in Jan. heat are to fridge it for a short time. And start your seduction about the evening meal. That's where good pinot's sing; with food, before bed. Then wait for the best side effects. Hardly a religious man, but I worship the organoleptic ground that these men tread.