Loved it back a few years at the vineyard. Popped and poured. This has gorgeous colo, nice balance of minerality, deep cassis flavors, complex for a pinot. Now with new owners, they have dropped the "Dussin Vineyard" label and now just call this the Estate. Same thing.
Drank at home, Friday night pork chops witha Marsala mushroom sauce - one hr decant. Dark purple, a big wine by Oregon standards, 14.5%. But representative of the vintage and the vineyard. Expertly made, balanced, coming into full bloom. Huge nose of black cherry, clove, honeysuckle, cherry blossoms, vanilla, berry blossoms, spring. Fruit lasts well throughout, and long finish. Light to medium body with bigger attack. Tannins are velvety, plush wine. Fades to Mascarpone and cherry sauces. Wish I'd made pears for dessert. He says 91, a nod I'd go 92.
Crimson, still muted for a wine that is now 4 years from picking... little expression of terroir at this time. Nose and flavor: just shy of being a fruit bomb with tastes of cherry, blackberry, strawberry, but silky tannin. There is some Black Pepper in there somewhere. Patience will be my suggestion: another ~year in the bottle (or a 2 hour decant) should allow time for the terroir to come through and move the needle north by a few points.
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