2000 Flowers Pinot Noir Sangiacomo Vineyard

Community Tasting Notes (5) Avg Score: 88.5 points

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  7/17/2019 - Lipsman wrote: 95 Points

  One of the most spectacular new world pinots I’ve ever had. An effusive aroma followed by wonderfully complex tastes that lingered and evolved for over a minute. Truly a remarkable wine. Two bottles, identical. Sadly the last two.

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  3/20/2019 - Lipsman Does not like this wine: 82 Points

  Nice cherry aromas that carry through to the palate. But heavy acidity and a sharp alcoholic finish make this a clumsy glass long past its stale date. Used in an oxtail stew.

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  2/9/2013 - Lipsman wrote: 88 Points

  So I see the average score is 88. That is about right. Who drinks 88 rated wines nowadays? On the positive side it has a nice nose. The fruit has good length and depth. It just isn't balanced due to the alcohol, and really there isn't an overabundance of fruit-based complexity either. This is a cooking wine. Use it for a nice Beef Bourguignon, but serve it with something you'd enjoy drinking.

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  2/24/2011 - Vinobruin wrote: 88 Points

  Drink now - decant at least 1/2

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  10/5/2003 - Eric wrote: 89 Points

  Wow, this is some juicy, juicy stuff. Heavily extracted, very full throttle, if it is heavily wooded it holds it very well. (Just looking up the note http://www.flowerswinery.com/00-san-pn.html I see this had 40% new oak with 10 months in barrel.) This has a nice bit of Pinot stink, piercing cherry, a bit of cinnamon. On the palate this has a lot of fruit, juicy strawberries, but also has exceptionally nice acidity. From the nose and initial sweet attack on the palate I was afraid this would be a bit too much like cough-syrup, but it is more than lively enough to avoid that descriptor. I hate to hear what a Burgundy lover would say about this, but I enjoyed it. This also did surprisingly well with salmon baked in a miso/sake marinade and seasoned with lemongrass and ginger.

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