Clones: 667, 777, 115, Pommard, uninoculated by yeast; Aged 11 mos in 100% FR oak (34% new); 14.5% ABV, 6.0 g/L T.A., & 3.52 pH; 1,500 cs

N: Closed, but seems ripe with notes of vanilla?

P: LM body; NICE, ALMOST swtish frt met by astringent pucker which quite resolves by the LONG, very, VERY slightly bitterish finish with a tangy/SWTNESS to the the dusty tannins. For now & the next 4 yrs. My EXC-. 96 pts WE @ $50, and 95 ea WA & Jeb Dunnuck. [Check with this vendor if interested in their very COMPETITIVE price.]

"Destemmed in 1 1/4 ton lots, Jim's light touch in the winery allows the intrinsic character of the wine to blossom. Passive temperature management ensures spontaneous fermentation proceeds & is monitored and guided by sensory analysis, gentle extraction techniques, & low peak temperatures. Immediately upon reaching dryness, the lots are gently pressed in a 1/2-ton wood bladder press & settle 2-4 wks before being transferred to FR oak barrels (5%-10% new) for 20 mos. They are only racked to prepare for bottling." --Winemaker's Notes

N: Closed; Straws, poss some flowers?

P: LM body; NICE, almost swtish frt met by tangy acidity which pretty much continues through the LONG finish with a TANGY/swtness to the few, innocuous, very, VERY fine tannins. Surprisingly light in style/color when compared to the others in this flight -- & quite poss THE reason I heard more than 1 say it was their least favorite. However, I found it well done for that genre/style, a niche that I, at least, find QUITE legitimate for Pinots. DESERVES/needs through '19, then drinking for 3 yrs more. My VG+/EXC-, arguably the higher for its lighter, APPROACHABLE style/QPR. [Check with this vendor if interested in their very COMPETITIVE price.]

"The fruit was gently de-stemmed, cold soaked at 40 degrees for 3-5 days, then gradually allowed to warm up prior to fermentation. The fruit was pumped over 2x/day at the onset of fermentation until a peak temperature of 84-88 degrees was reached, & then pumped over 1x/day until dryness. It was then settled for 8-10 days prior to being racked to a variety of FR oak barrels (35% new) for 11 mos of ageing." 13.8% ABV, 5.7 g/l T.A., & 3.54. 2632 cases (750 ml) & 1415 cases (375 ml) bottled unfined on September 15, 2017.

N: Closed; Ripe berries with an herbaceousness; Intensity lurking?

P: Med body; Rndish entry with NICE, almost swtish frt firmed by an astringent pucker which stays within hailing distance of the initial frt as it morphs into a LONG, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS 12-18 mos, then drinking for 3-4 yrs more? My EXC-, arguably EXC-/EXC for QPR. 93 pts ea WS & Suckling, 92 & "Editors' Choice" WE @ $32, and 91 WA. [Check with this vendor if interested in their very COMPETITIVE price.]

My 2nd bottle of this today

Own-rooted, 32-year-old vines (Pommard and Wadenswil clones) grown in iron-rich, volcanic Jory soils; 2,600 cs made

N: Closed; Smoke atop ripe berries

P: Med body; NICE, ALMOST swtish frt met by astringent pucker which somewhat resolves by the LONG, poss VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. NEEDS through '20, I'm guessing, then drinking for 3 yrs more? 13.5% ABV; My EXC-, poss EXC-/EXC. 94 pts & "Highly Rec" WS. [Check with this vendor if interested in their pricing.]

"Our frt comes from 2 of the coolest, most coastal parts of this appellation: the low coast, W of Sebastopol on the edge of the Petaluma Gap; and the high coast, the 1st or 2nd ridge inland from the ocean farther to the N. These sites are united by the direct influence of the Pacific‘s cool, marine air, delaying ripening well into Oct."

N: Closed; Ripe, dk frts with smoke

P: Med body; NICE, ALMOST swtish rt met by astringent pucker which pretty much resolves by the LONG, very, VERY slightly bitterish finish with a tangy/swtness to the dusty tannins. Deserves through '19, then drinking for 3 yrs more. 13.5% ABV; My VG+/EXC-. 92 pts Vinous (Galloni). [Check with this vendor if interested in their very COMPETITIVE price.]

N: Vanilla slightly atop straws

P: LM body; NICE, almost swtish frt met by some astringent PUCKER which only somewhat resolves by the LONG, very, VERY slightly puckerish finish with hints of the swtness to come. For fans of high acidity? NEEDS through '20, then for 2-3 yrs more? My VG+/EXC-, though this could well be more down the line -- particularly for those who place special value upon acidity. 92 pts Jeb Dunnuck, 90 Vinous (Galloni), & 17/20 Jancis Robinson (Hemming, 2/17/19). [Check with this vendor if interested in their *very* COMPETITIVE price.]