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Saturday, March 9, 2019 - Pinot Noirs (3-CA & 3-OR) (Vintage Wines Ltd., San Diego, CA): "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.]

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