Medium dark garnet red color; savory, sous bois, forest floor, tart cranberry nose; tasty, savory, cranberry, tart cherry, cinnamon palate with good balancing acidity; medium-plus finish (always a reliable, savory Pinot; 13.5% alcohol; screwcap)
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Dark robe, black fruits and vanilla on the nose. Decent acidity, but it tastes of darker, more extracted fruit, and it somehow lacks Pinot character. I felt the same way at a vineyard tasting, and try as I might, I just can't find my way to liking this wine.
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tldr: fresh and young, well-made, tart red fruit and drying tannins, would like to see more complexity/layers to really shine - may develop with age. color: ruby, fairly consistent nose: bright tart red fruit, tar, deep florals, alcohol heat body: med, light on the tongue acid: high, mouth-watering, near pucker alcohol: guessed 14%; actual 13.5% palate: red fruited, blood orange, tart, young and astringent, herbal, not picking up much oak, teabag drying tannins
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Initially, the fact that this is from three different vineyards was the most noticeable thing-- there's a high note, and a middle, but they seemed separate despite being the same liquid. With a lil time open, came together nicely. Gingery cranberry sauce on the nose. Almost over ripe strawberry in the mouth. Finish vaguely of rosemary, light wood.
Overall a nice light to mid bodied Pinot for accompanying salmon, just as the bottle says. Probably one to drink soon.
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Taste Pinot Noir (5-CA, 3-OR, & 1-Burg) (San Diego Wine Co.): 100% Estate-Grown: Ridgecrest (68%), Corral Creek (20%), & Stoller Vyds (12%); Destemmed, 4-8 days pre-maceration, 14-20 days total fermentation; Aged 11 months in FR oak barrels (29% new, 29% 1-yr-old, & 49% neutral); 13.5% ABV, 6.2 g/L T.A., & 3.49 pH; 3,974 cases bottled 8/24-8/25/2017, released April 2018.
N: Cherries, some earth, poss flowers; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which somewhat resolves by the LONG, BALANCED, *perhaps* very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS 12-18 mos, then drinking for 4 yrs more. Reminds me at least a bit of a Côte de Beaune. VERY nicely made! My EXC-/EXC, arguably the higher for QPR. 91 pts ea Suckling & WA, and 90 ea WS & WE with an "Editors' Choice" @ $30. [Other than 1 outlier @ $17.99, this vendor's $19.99 is $4 < wine-searcher's next lowest.]
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Retail $30. Rather nondescript on the nose with some fruit eventually coaxed out. On the palate this is quite tart. And it’s rather tart. Did I mention the tartness? Very Good. 87 Points.
3/6/2022 - rjonwine@gmail.com wrote: 92 Points
Medium dark garnet red color; savory, sous bois, forest floor, tart cranberry nose; tasty, savory, cranberry, tart cherry, cinnamon palate with good balancing acidity; medium-plus finish (always a reliable, savory Pinot; 13.5% alcohol; screwcap)
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4/27/2021 - dlu wrote:
Dark robe, black fruits and vanilla on the nose. Decent acidity, but it tastes of darker, more extracted fruit, and it somehow lacks Pinot character. I felt the same way at a vineyard tasting, and try as I might, I just can't find my way to liking this wine.
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11/25/2020 - Bax62 Likes this wine: 90 Points
Notes of tea and forest floor, this is always a favorite of mine. Paired well with beef tenderloin steaks with a mushroom sauce.
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7/11/2020 - dlowrey99 wrote: 88 Points
tldr: fresh and young, well-made, tart red fruit and drying tannins, would like to see more complexity/layers to really shine - may develop with age.
color: ruby, fairly consistent
nose: bright tart red fruit, tar, deep florals, alcohol heat
body: med, light on the tongue
acid: high, mouth-watering, near pucker
alcohol: guessed 14%; actual 13.5%
palate: red fruited, blood orange, tart, young and astringent, herbal, not picking up much oak, teabag drying tannins
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6/26/2020 - Bax62 Likes this wine: 89 Points
This is more of an old-world style, less fruit-forward and more earthiness.
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5/23/2020 - gbanks wrote:
Initially, the fact that this is from three different vineyards was the most noticeable thing-- there's a high note, and a middle, but they seemed separate despite being the same liquid. With a lil time open, came together nicely. Gingery cranberry sauce on the nose. Almost over ripe strawberry in the mouth. Finish vaguely of rosemary, light wood.
Overall a nice light to mid bodied Pinot for accompanying salmon, just as the bottle says. Probably one to drink soon.
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3/9/2019 - srh Likes this wine:
Taste Pinot Noir (5-CA, 3-OR, & 1-Burg) (San Diego Wine Co.): 100% Estate-Grown: Ridgecrest (68%), Corral Creek (20%), & Stoller Vyds (12%); Destemmed, 4-8 days pre-maceration, 14-20 days total fermentation; Aged 11 months in FR oak barrels (29% new, 29% 1-yr-old, & 49% neutral); 13.5% ABV, 6.2 g/L T.A., & 3.49 pH; 3,974 cases bottled 8/24-8/25/2017, released April 2018.
N: Cherries, some earth, poss flowers; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which somewhat resolves by the LONG, BALANCED, *perhaps* very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS 12-18 mos, then drinking for 4 yrs more. Reminds me at least a bit of a Côte de Beaune. VERY nicely made! My EXC-/EXC, arguably the higher for QPR. 91 pts ea Suckling & WA, and 90 ea WS & WE with an "Editors' Choice" @ $30. [Other than 1 outlier @ $17.99, this vendor's $19.99 is $4 < wine-searcher's next lowest.]
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11/10/2018 - The Drunken Cyclist Likes this wine: 87 Points
Retail $30. Rather nondescript on the nose with some fruit eventually coaxed out. On the palate this is quite tart. And it’s rather tart. Did I mention the tartness? Very Good. 87 Points.
www.thedrunkencyclist.com
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