Medium ruby in color. Bright fruit with soft tannins and nice minerality. A bit more feminine and less earthy that than typical Pisoni-sourced grapes. Great acid and balance.
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Whoa! Full disclosure, we drank two bottles of 1er cru white burgundy beforehand so not sure if the remaining drops left in the glass modified this or not (probably not) but Whoa! This really did have some of that Burgundy barrel influenced coffee, mossy, underbrush, black dirt aroma and flavors with intense bright red fruit on the palate. Great acid and definitely can last some years in the cellar. Either slight bottle variation, or a lesson in letting your bottles rest after shipping or I was just wanting so much to drink a grand cru burgundy tonight that I tasted what I imagined :)
Cracked open a second bottle, drank a third and then corked it up till day two. On day two, the wine became incredibly fruity. Reminded me of a Patz and Hall. Ultra bright and ripe round cranberry flavors. Silky. The initial oak toast from a day ago completely blew off. Very enjoyable, totally fruit forward new world pinot but balanced within the world of new world pinot. Grand Cru though..? I don't think so. I'm sure the vineyard management is meticulous and immaculate as so many admirers speak of but it takes more than that to be Grand Cru. Again, enjoyable but we still have a ways to go.
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A bit of a shock to the palate after drinking mostly Burgundy lately. For a Pisoni/central coast pinot this was as balanced as one could hope for. Deep ruby color. The nose was unmistakably Cali with rich dark blackberry fruit and that quasi astringent orange peel nose. Some nice floral aromatics from the wood. The flavor profile was dark fruit and somewhat savory/salty and balanced, even minerally, with no heat. Enjoyable but not showing that nuance, at least not yet, that makes pinot so wonderful.
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4/26/2018 - Jcalvin3 Likes this wine: 90 Points
Medium ruby in color. Bright fruit with soft tannins and nice minerality. A bit more feminine and less earthy that than typical Pisoni-sourced grapes. Great acid and balance.
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4/29/2015 - rralls wrote: 91 Points
91+
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11/29/2014 - flyinburrito Likes this wine:
Whoa! Full disclosure, we drank two bottles of 1er cru white burgundy beforehand so not sure if the remaining drops left in the glass modified this or not (probably not) but Whoa! This really did have some of that Burgundy barrel influenced coffee, mossy, underbrush, black dirt aroma and flavors with intense bright red fruit on the palate. Great acid and definitely can last some years in the cellar. Either slight bottle variation, or a lesson in letting your bottles rest after shipping or I was just wanting so much to drink a grand cru burgundy tonight that I tasted what I imagined :)
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11/27/2014 - flyinburrito Likes this wine:
Cracked open a second bottle, drank a third and then corked it up till day two. On day two, the wine became incredibly fruity. Reminded me of a Patz and Hall. Ultra bright and ripe round cranberry flavors. Silky. The initial oak toast from a day ago completely blew off. Very enjoyable, totally fruit forward new world pinot but balanced within the world of new world pinot. Grand Cru though..? I don't think so. I'm sure the vineyard management is meticulous and immaculate as so many admirers speak of but it takes more than that to be Grand Cru. Again, enjoyable but we still have a ways to go.
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11/25/2014 - flyinburrito Likes this wine:
A bit of a shock to the palate after drinking mostly Burgundy lately. For a Pisoni/central coast pinot this was as balanced as one could hope for. Deep ruby color. The nose was unmistakably Cali with rich dark blackberry fruit and that quasi astringent orange peel nose. Some nice floral aromatics from the wood. The flavor profile was dark fruit and somewhat savory/salty and balanced, even minerally, with no heat. Enjoyable but not showing that nuance, at least not yet, that makes pinot so wonderful.
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