Fading ruby color with a lovely aroma of black raspberry, clove, and a hint of nutmeg. Still with vibrant acidity and nicely balanced palate. The fruit is still present and overall its still a lovely wine. The finish is a bit short likely due to the acidity, but overall very enjoyable.
Clear garnet color. Nose of spicy cherry, loam, and mushrooms. On the palate, this has a core of black pepper spice framed by red fruits from tart cherry to strawberry. There is a very strong note of earthiness that accompanies the red fruits. The wine is cool fruited and shows good breed. The black pepper notes seem to be common to Le Puits Sec (or previously Estate) fruit from Evesham Wood, as I've noted it in several vintages. It comes off as stem-based, but my experience here is limited on the chemical origins of the flavors and where they come from in the fruit. Plenty of structure and doesn't really show any problems with over-ripeness that some '98s from Oregon have suffered from. Delicious.
Jay Miller comes to San Francisco (Caffe Sociale): Soft, slightly horsey nose, with some decayed aromas of sous bois and mushroom. Not as fresh aromatically as the Burgundies in this flight, but just lovely on the palate, with fresh sweet red fruits, dried savory nettles, and mineral. Great power and midpalate depth, with melting tannins. Among the best Oregon pinots I've tasted; hard to imagine this isn't at or near peak.
Still dark red purple. Dark pinot fruit nose,still mostly primary. Palate is surpirsingly younf, with firm acids supporting the mid wiegth wine. This is very impressive, great balance and what should develop nicely into a complex wine. Finish is quite long, with the strong fruit carried well by the frim acidity. This wine is surprisingly young, and has miles to go before reaching maturity. Very nice.
Fantastic showing, which I didn't expect given the poor showing of recent 1998 Cameron's. This is really the Cuvee J, but got mis-labeled when I input it. Nose has a complex swirl of herbs, forest notes, red fruit and some spice. It is nicely dileneated and fresh on the palate, with enough acid to clear the fat from the meal and keep the flavors in place. The structure is still evident, but this is in a very drinkable place right now.
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