The color was a darker brick with nice tears in the glass. Nose of spice, cherry, pine straw or forest floor. Flavor of cherry, plum, and hints of chocolate. The finish was quite long considering the age. I think it held up remarkably well.
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Lunch with Rick Sayre (Capn Cook): The first thing I asked Rick was if he destemmed this fruit. He said yes, however I noticed just a slight green, stemmy, herbal thing going on. Not necessarily a bad thing, kind of Burgundian in style, adding complexity to the nose of freshly picked raspberries and spice with toasty oak. The palate is full of spicy red berries with the oak not quite as integrated as I was hoping, almost a raw wood element, however it is still a nice pinot due to the fact that it has texture and stuffing, not just a simple fruit bomb. I think with another year or so in bottle, the wood will integrate and the youthful acidity will tone down a bit.
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7/26/2015 - leachriscellar wrote: 88 Points
The color was a darker brick with nice tears in the glass. Nose of spice, cherry, pine straw or forest floor. Flavor of cherry, plum, and hints of chocolate. The finish was quite long considering the age. I think it held up remarkably well.
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4/2/2014 - brubron Likes this wine:
Very nice! Nose of Burgundy, clean crisp fruit, smooth tannins -- delicious.
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11/8/2013 - Tmjdoc Likes this wine: 88 Points
Good nose. Good taste. Maybe a bit of acid after taste.
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7/29/2008 - jjclips2 wrote: 90 Points
Lunch with Rick Sayre (Capn Cook): The first thing I asked Rick was if he destemmed this fruit. He said yes, however I noticed just a slight green, stemmy, herbal thing going on. Not necessarily a bad thing, kind of Burgundian in style, adding complexity to the nose of freshly picked raspberries and spice with toasty oak. The palate is full of spicy red berries with the oak not quite as integrated as I was hoping, almost a raw wood element, however it is still a nice pinot due to the fact that it has texture and stuffing, not just a simple fruit bomb. I think with another year or so in bottle, the wood will integrate and the youthful acidity will tone down a bit.
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