2017 B.R. Cohn Pinot Noir

Community Tasting Notes (5) Avg Score: 87 points

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  11/17/2020 - Stephen.Somm wrote: 87 Points

  Pale ruby color with aromas of red fruits and light spices. On the palate, the wine is medium bodied and dry, with flavors of strawberries, black cherries, plums, raspberries, and oak leading the way. Tannins are low, alcohol medium, acidity medium. Decent QPR @ $12 via K&L.

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  2/23/2020 - wdlohr wrote: 88 Points

  light red color, aroma of cherries and soft, moderate body

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  12/13/2019 - Robwild wrote: 86 Points

  Light. unbalanced. Not much structure and a bit acidic. One dimensional fruit. I was hoping for better.

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  11/23/2019 - srh Likes this wine:

  Sat, 11/23/19, $2 Tasting (Vintage Wines Ltd., San Diego, CA): "Sourced from vyds in Napa, Sonoma, Mendocino, & Lake counties; Once harvested we crush into glycol jacketed s/s tanks to begin fermentation. We heat up to an ideal fermentation temp & perform pumpovers &/or punch downs at least 2x/day during primary fermentation. Once primary fermentation is complete, we blend into FR oak to complete malolactic fermentation. The wine is racked once, then put back down to FR oak. For the final blend we blended in 2% of 100% New Oak Chard to brighten up the color, aromatics, & add an additional layer of complexity to the palate. 13.5% ABV, 6.3 g/L T.A., & 3.63 pH;"
  
  N: SMOKE atop RIPE berries? Intensity lurking?
  
  P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which QUITE works itself out by the LONG, balanced, very, VERY slightly tangy finish with a DISTINCT, yet not overblown, swtness to the fairly unoffensive, very, VERY fine tannins. For now & through '22? A *very* approachable, crowd pleasing style! My EXC- in that genre. 92 pts & "Editors' Choice" WE (9/1/19) @ $20, 89 (2x) winealign.com , and the ff '19 Contest results: Silvers @ Press Democrat & CA State Fair, + Bronze @ Sunset Int'l, ALL @ $25. [Check with this vendor if interested in their very COMPETITIVE price.]

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  8/10/2019 - srh Likes this wine:

  Sat, 08/10/19, $2 Tasting (Vintage Wines Ltd., San Diego, CA): "Sourced from vyds in Napa, Sonoma, Mendocino, & Lake counties; Once harvested we crush into glycol jacketed s/s tanks to begin fermentation. We heat up to an ideal fermentation temp & perform pumpovers &/or punch downs at least 2x/day during primary fermentation. Once primary fermentation is complete, we blend into FR oak to complete malolactic fermentation. The wine is racked once, then put back down to FR oak. For the final blend we blended in 2% of 100% New Oak Chard to brighten up the color, aromatics, & add an additional layer of complexity to the palate." 13.5% ABV, 6.3 g/L T.A., & 3.63 pH;
  
  N: RIPE berries with DEFINITE, smoky overtones; Intensity lurking?
  
  P: LM body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which, without losing touch with the init frt/swtness, slowly transitions into a LONG, reasonably balanced finish with a bitter/SWTNESS (40:60) to the firming, dusty tannins. Assuming one can tolerate its flirting with R.S., quite nicely done for this var @ this price. Drink now with food, should improve a bit for 6-12 mos, then drink through '23? My EXC-/EXC, & I'd at least LISTEN to pleas for the higher based upon QPR. 89 pts (2x) Wine Align, and the ff '19 Contest results: Silvers @ Press Democrat & CA State Fair, + Bronze @ Sunset Int'l, ALL @ $25. [Check with this vendor if interested in their very COMPETITIVE price.]

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