Metallic flavor in pinot noir, flaw?

I’ve experienced metallic notes in other wines, recently a chablis.

Just ran into it for the first time in a pinot noir.

Is this a flaw? It’s certainly not appealling IMHO.

What is the root cause?

TIA

Metallic notes in red wine are a brett indicator for me. At that perception level it’s a flaw for me.

Like Joe said, it can indicate brett. There could be other things the wine makers could tell us about though.

I agree that low level Brett can give a metallic impression, but so can very high acidity, since you mention Chablis. I have never encountered Brett in a Chablis.
Another possibility with the Pinot is that you were drinking it with fish. A metallic taste is common when combining red wines with fish that are not absolutely fresh.

P Hickner

Only in Pinot do i sometimes find what i describe as a “copper penny” finish usually at the back of my palette but no other traces of Brett. What is this? I was once told that it had to do with the anaerobic environment some Pinot producers put their wine through, but not in relation to reduction. Anyone care to chime in?

I’m familiar with the flavor described and am also interested in suggested explanations. It is very off-putting for me.

What about the iron-y notes in aged Bordeaux or Burgundies? Kinda like blood, but distinctly metallic. Brett as well?

Copper penny would be a fair description.

It was not iron, like in crappy water.

It’s a chemical reaction resulting from the addition of Syrah.

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Iodine.

Cmon all you pinot producers out there … there’s a lost soul in WNY that is waiting for the answer to this question.

I have tasted it, like copper. I would put brett at the top of the list of offenders. It also might be suffering from oxidation, I have tasted metallic notes in oxidized pinots, especially the bigger ones.

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