Pleased with this wine, which had some nice bottle age on it. Notes of orange peel, frais de bois, forest floor, and raspberry. Raspberry and mushroom notes in the palate. Bright finish. Very nice with mushroom barley soup!
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Tasting notes from a year earlier hold though the nose has become a bit more floral where citrus was noted before. Very enjoyable on its own, but better as a food wine. Held up over this year and could see a bit more development in the next two or three. But drink now with red meat fish, pork tenderloin, or even a northern US style ham. A good bridge between red and rosé.
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Earthy fruit on the nose. Some stemmy character on a mid-weight palate. Some tannins on the finish. Old school in character. Falls slightly short, but always a soft spot for me and Bonny Doon wines. There's almost a bit of the old Clos d'Gilroy lurking in there somewhere. I like it better than the score indicates.
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Underwhelming. Aromatically, this is a special wine with a fragant nose of spring flowers and ripe red fruit. But the palate really disappoints. Yes, there are brushes of dusty cherries, tart strawberries and even some plums, but the finish falls very flat and even bitter. Too bad, because I was hoping this combination of two Pinots would prove the way for a bright future as a blend. I don't taste it.
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This wine is remarkable. A great summer red... with all the qualities you enjoy with a pinot noir but with a little something extra... the pinot gris is a wonderful and unique addition... extremely easy to drink with a delicate but complex flavor. Would love to have another bottle and drink it over a few days to explore its longevity. Incidentally, it was enjoyed with enchiladas verdes and was a perfect pairing. Two thumbs up.
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The wine was deep ruby-garnet with an earthy nose with hints of citrus. The dominant "dirty cherries" of the Noir was cleaned up a bit by that hint of tropical citrus lent by the Gris. Respectable finish and good on its own and with food. Took this bottle with me to a conference and shared with a friend over room service crab cakes (night 1) and alone (night 1 before the meal and night 2). We both agreed that this "marriage of cousins" is a delicious blend that should become a standard along the lines of Shiraz-Viognier. Since Pinot Gris is not a true "white" grape (it's "grey" as the name implies), it's surprising that it hasn't found a place in a red blend before now. Boony Doon proves it's worth trying. This is a keep-on-hand.
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Deep, brilliant ruby color. Nose of cherry with a tropical hint of tangerine or apricot, which gets picked up on the palate as well, together with a hint of earthiness. Unusual, though I've detected a similar note occasionally in Aussie Shiraz/Viognier blends (this is Pinor Noir w/ about 13% Pinot Gris).
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12/6/2012 - drdebs Likes this wine: 88 Points
Pleased with this wine, which had some nice bottle age on it. Notes of orange peel, frais de bois, forest floor, and raspberry. Raspberry and mushroom notes in the palate. Bright finish. Very nice with mushroom barley soup!
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1/12/2010 - iByron wrote: 88 Points
Tasting notes from a year earlier hold though the nose has become a bit more floral where citrus was noted before. Very enjoyable on its own, but better as a food wine. Held up over this year and could see a bit more development in the next two or three. But drink now with red meat fish, pork tenderloin, or even a northern US style ham. A good bridge between red and rosé.
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11/30/2009 - vanpe003 wrote: 86 Points
Earthy fruit on the nose. Some stemmy character on a mid-weight palate. Some tannins on the finish. Old school in character. Falls slightly short, but always a soft spot for me and Bonny Doon wines. There's almost a bit of the old Clos d'Gilroy lurking in there somewhere. I like it better than the score indicates.
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6/23/2009 - BSpdx wrote: 85 Points
Underwhelming. Aromatically, this is a special wine with a fragant nose of spring flowers and ripe red fruit. But the palate really disappoints. Yes, there are brushes of dusty cherries, tart strawberries and even some plums, but the finish falls very flat and even bitter. Too bad, because I was hoping this combination of two Pinots would prove the way for a bright future as a blend. I don't taste it.
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1/2/2009 - gdykema wrote: 78 Points
Nose of burnt sugar. Starts as a pinot with red fruit, then switches to a white wine pinot-grigio-like finsh. Quite odd. Tasted at the winery.
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7/7/2008 - Green wrote: 89 Points
This wine is remarkable. A great summer red... with all the qualities you enjoy with a pinot noir but with a little something extra... the pinot gris is a wonderful and unique addition... extremely easy to drink with a delicate but complex flavor. Would love to have another bottle and drink it over a few days to explore its longevity. Incidentally, it was enjoyed with enchiladas verdes and was a perfect pairing. Two thumbs up.
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2/10/2008 - joes8888 wrote: 90 Points
really good, if a bit young
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1/15/2008 - iByron wrote: 88 Points
The wine was deep ruby-garnet with an earthy nose with hints of citrus. The dominant "dirty cherries" of the Noir was cleaned up a bit by that hint of tropical citrus lent by the Gris. Respectable finish and good on its own and with food.
Took this bottle with me to a conference and shared with a friend over room service crab cakes (night 1) and alone (night 1 before the meal and night 2). We both agreed that this "marriage of cousins" is a delicious blend that should become a standard along the lines of Shiraz-Viognier. Since Pinot Gris is not a true "white" grape (it's "grey" as the name implies), it's surprising that it hasn't found a place in a red blend before now. Boony Doon proves it's worth trying. This is a keep-on-hand.
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9/20/2007 - umazz wrote: 75 Points
We’ve decided that this is not a good Pinot. It’s very harsh, and does not eventually show anything interesting.
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5/23/2007 - Frodnesor wrote: 87 Points
Deep, brilliant ruby color. Nose of cherry with a tropical hint of tangerine or apricot, which gets picked up on the palate as well, together with a hint of earthiness. Unusual, though I've detected a similar note occasionally in Aussie Shiraz/Viognier blends (this is Pinor Noir w/ about 13% Pinot Gris).
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