Community Tasting Notes 5

• RonniePiemonte wrote: 92 points

  April 28, 2021 - Much more open tonight. This has come together.
  Enjoyed with Roast Turkey tenderloin.

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• RonniePiemonte wrote: 90 points

  March 16, 2021 - Cranberry and minerals, although wood was more dominant tonight.

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• RonniePiemonte wrote: 93 points

  May 1, 2019 - Extremely happy with this wine. Inviting nose, lovely clear color and great round mouth feel. Put some weight on in the glass. Distinctive Brosseau terroir apparent in the restrained yet complex flavor profile. Look forward to allowing my remaining bottles take on some bottle age.

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• River Rat Likes this wine:

  March 15, 2019 - Next morning wth a fresh palate. Transparant pale cranberry color, dusty fruit nose, sandalwood, a hint of white pepper and a touch edgy. Palate is riper than the color suggests with red currant and strawberry with a glycerol texture. A little one dimensional across the palate until the finish kicks in with some spicebox and chalk fading into semi-sweet berries. Finish really lingers. Once the fruit settles down this should be really enjoyable. Depending on your palate it could be ready for business right now.

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• Frank Murray III wrote:

  March 13, 2019 - Opened about 60 mins ago. Started out a little rough, with some cinnamon/oak sticking out. Decided to put a little chill on it and give it some more air. Better when cooled down into the low 60f. However, the cinnamon continues to be an influence on the wine, with a cinnamon Red-Hots flavor. Beyond this flavor marker, I do like the cherry and raspberry that is also present. Going to withhold more comment until I can revisit this tomorrow and then see if the wine is evolved......re-tasting a day later from the bottle that rested overnight in the fridge. I allowed this to come up to the ideal temp, tasting today without food. I like this better today, as the flavors have come together in better harmony. There is still some overlay of the cinnamon, but that is now more accenting the red fruit, which has both a jammy quality and lift from the acid. The fruit concentration on this is solid, too, giving the wine good flavor in the core. My bet is that in a year or so, this wine is in a really good place, squarely in the middle of what I would call old era, riper side CA Pinot Noir, but joined with the more restrained side of the style today that I prefer, which is where the acidity really defines a wine.

  1 person found this helpful Comment

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Wine Definition

• Vintage 2017
• Type Red
• Producer Brosseau Wines
• Varietal Pinot Noir
• Designation n/a
• Vineyard Brosseau Vineyard
• Country USA
• Region California
• SubRegion Central Coast
• Appellation Chalone

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 12 (80%)
• Consumed 3 (20%)

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