Such a beautiful wine. Let it breathe for an hour and watch it blossom into a seductively perfumed and wondrously delicious Gamay that does not lack for power. This has the substance to age for a decade, and though the tannin averse should probably let it rest for a while, otherwise, enjoy! Brick House might make the consistently best Gamay in Oregon. 92-93.
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Cherry and rhubarb flavors, with a fine grainy tannin in the background. Quite acidic and energetic. Not a lot of depth but a nice food friendly wine. This would probably be hard to call as Oregon in a lineup of Bojo.
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Tasting at Brick House (Ribbon Ridge): Winery tasting. I'm not a Bojo / Gamay buff, so take this with a grain of salt. Nose is full with sweet, high toned red fruit, fresh cut herbs and bubble gum. Palate is forward and lush with acids that provide both juiciness and crunchiness. Seemingly well made, though admittedly not my cup of tea.
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Captivating bouquet of purple berries, spring meadow, ink, graphite, pepper, spice, and hot black rocks. Seductive mouthfeel, juicy, rounded, and bracing. Medium plus acid, great weight, luxurious finish. Very young, yet enjoyable now. Likely better in five to seven years. 92-93.
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Hmm... Normally I am use to gamays that are usually ready to drink at least a year after barreling. However, as I have learned from this particularly wine, I am going to guess that is only in the case of Beaujolais Nouveau and gamays made in the carbonic maceration style. This gamay I know is not made like Beaujolais Nouveau and guessing by the more silky texture and fresh quality of the wine, it isn't "carbonically macerated," either. Rather, what should be noted is how fresh the wine is - sun-ripe raspberries and blackberries, a fresh herb garden of thyme, sage, Italian parsley, and coriander, and fresh-ground white pepper build the nose. A fresh, light, and silky wine greets the palate with fresh raspberries and red currants, yielding to dark cocoa with hints of caramel on the mid-palate, and finishing with sun-baked earth, fresh tobacco, and a lingering acid that runs throughout. Quite the surprise especially for such a warm vintage - a bit more fresh and lifted than the 2012 vintage and only slightly bigger-bodied than the 2013. One to keep in the cellar and open next year!
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8/24/2017 - Motz wrote: 93 Points
Such a beautiful wine. Let it breathe for an hour and watch it blossom into a seductively perfumed and wondrously delicious Gamay that does not lack for power. This has the substance to age for a decade, and though the tannin averse should probably let it rest for a while, otherwise, enjoy! Brick House might make the consistently best Gamay in Oregon. 92-93.
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11/26/2016 - Nutty08 Likes this wine: 89 Points
Cherry and rhubarb flavors, with a fine grainy tannin in the background. Quite acidic and energetic. Not a lot of depth but a nice food friendly wine. This would probably be hard to call as Oregon in a lineup of Bojo.
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10/8/2016 - Nanda wrote: 87 Points
Tasting at Brick House (Ribbon Ridge): Winery tasting. I'm not a Bojo / Gamay buff, so take this with a grain of salt. Nose is full with sweet, high toned red fruit, fresh cut herbs and bubble gum. Palate is forward and lush with acids that provide both juiciness and crunchiness. Seemingly well made, though admittedly not my cup of tea.
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7/6/2016 - Motz wrote: 92 Points
Captivating bouquet of purple berries, spring meadow, ink, graphite, pepper, spice, and hot black rocks. Seductive mouthfeel, juicy, rounded, and bracing. Medium plus acid, great weight, luxurious finish. Very young, yet enjoyable now. Likely better in five to seven years. 92-93.
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6/13/2016 - Backus Likes this wine: 90 Points
Bright, fizzy, tangy, dark red. Juicy and delicious.
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1/10/2016 - jcrisp Likes this wine: 91 Points
Hmm... Normally I am use to gamays that are usually ready to drink at least a year after barreling. However, as I have learned from this particularly wine, I am going to guess that is only in the case of Beaujolais Nouveau and gamays made in the carbonic maceration style. This gamay I know is not made like Beaujolais Nouveau and guessing by the more silky texture and fresh quality of the wine, it isn't "carbonically macerated," either. Rather, what should be noted is how fresh the wine is - sun-ripe raspberries and blackberries, a fresh herb garden of thyme, sage, Italian parsley, and coriander, and fresh-ground white pepper build the nose. A fresh, light, and silky wine greets the palate with fresh raspberries and red currants, yielding to dark cocoa with hints of caramel on the mid-palate, and finishing with sun-baked earth, fresh tobacco, and a lingering acid that runs throughout. Quite the surprise especially for such a warm vintage - a bit more fresh and lifted than the 2012 vintage and only slightly bigger-bodied than the 2013. One to keep in the cellar and open next year!
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12/5/2015 - jkwatson wrote: 84 Points
Needs a little time to come together.
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