Community Tasting Note

srh wrote:

Monday, March 18, 2019 - Private Preserve after Day 1

"Destemmed, then transferred to small, s/s, open-top fermenters. The juice & skins were cold–soaked for 4 days prior to fermentation, & then gently punched down for several days. After primary fermentation was complete, the new wine was drained & the skins were gently pressed. This Pinot was barrel-aged for 10 mos in FR & Hungarian oak (20-25% new)." 13.9% ABV, 6.2 g/L T.A., & 3.71 pH; 13,797 cases bottled July 18, 2018.

N: Some barnyrd with blk cherries (poss plums) trying to elbow through

P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by JUST a bit astringent pucker which evolves into a LONG, very, VERY slightly tangy finish with a bitter/swtness to the rather MILD, dusty tannins that encourages more of... something. For now & the next 4 yrs, + I can see potential improvement through most of '19. // On Day 1 this was decent accompaniment for leftover Corned Beef & Cabbage, and on Day 2 it was not AS "bothered" by It Sausage & Spinach Stuffed Ravioli in Marinara Sauce, an entree that has caused problems for P.N.s in the past. My EXC-, poss EXC-/EXC given the $14.99 price. 90 pts WS.

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