Pinot Paradise 2010 (Technical Seminar on Yeast Influences, and Grand Tasting) (Villa Ragusa, Campbell, California): Barrel sample 1 (Assmannshausen yeast) - black fruit, floral, berry nose; tight, tart berry palate; medium-plus finish 88-91 pts. Barrel sample 2 (BM45 yeast) - mountain blackberry, berry nose; big, tart berry, wild berry palate; medium finish 89-91 pts. (BM45 is a yeast used a lot with Zinfandel and Merlot) Barrel sample 3 (RC212 yeast) - floral, roses, tart cherry nose; tasty, tart cherry, tart raspberry palate with depth; medium finish 90-92 pts.
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3/28/2010 - rjonwine@gmail.com wrote: 89 Points
Pinot Paradise 2010 (Technical Seminar on Yeast Influences, and Grand Tasting) (Villa Ragusa, Campbell, California): Barrel sample 1 (Assmannshausen yeast) - black fruit, floral, berry nose; tight, tart berry palate; medium-plus finish 88-91 pts.
Barrel sample 2 (BM45 yeast) - mountain blackberry, berry nose; big, tart berry, wild berry palate; medium finish 89-91 pts. (BM45 is a yeast used a lot with Zinfandel and Merlot)
Barrel sample 3 (RC212 yeast) - floral, roses, tart cherry nose; tasty, tart cherry, tart raspberry palate with depth; medium finish 90-92 pts.
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