Doug Wilder (Purely Domestic Wine Report) 94 Points
"Offers focused black fruits with notes of licorice and florals in the nose. The palate shows excellent balance and finesse with lilac, dark cherry and spice, elegantly proportioned. Riveting wine."
|Vintage:||2012||Grape Varietals:||100% Pinot Noir|
|Aging:||Aged 10 months in French (25% new)|
|Serving Temp:||60 degrees Farenheit°F|
|Residual Sugar:||Dry - less than 4 grams/liter|
100% destemmed and crushed. Fermented in small (0.75 ton) fermenters. Three to six day cold soak and then inoculated with Assmanshausen yeast. One punchdown a day (by hand). Pressed directly to barrel. Racked once after ML completed. You've heard the hype... but is 2012 really that good? With regards to Californian Pinot Noir, Jim Laube's comment in the Feb 28, 2013 Wine Spectator was: "The 2012 vintage should be stunning, perhaps the best yet." But is Jim right? In a word: YES! So far, based on how the fruit looked when it came in from the vineyards and from how the wines taste in barrel, I think it's safe to say that 2012 will easily be considered one of the best vintages for Cali Pinot - if not (as Jim says) The Best Ever. Near perfect weather and decent yields combined to create both great wines and reasonable supply. We haven't seen that combination since 2009, which is the vintage I think the 2012s will most resemble. And if you remember our 2009s, that's definitely a very good thing. And we're another year better at doing what we do. So it's not a stretch to say Best Ever for 2012 this early in the game.
All meats, ranging from salmon, Ahi Tuna, pork, and duck, to heartier fare such as beef and lamb.
|Unit||Units/Case||Type||UPC - bottle||SRP/Unit|
|750ml||12||Glass||8 96641 00202 8||$55.00|
"This full-bodied but far from heavy wine has wonderful aromatic complexity, evoking Bing cherries, black tea, clove and pine forest, while the flavors gush with red cherry and rhubarb. The slightly lean and crisp balance combines with bright and layered flavors in an appealing way. Best through 2020. - Jim Gordon"
- Wine Enthusiast Magazine (December 1st 2015), 92 pts + Cellar Selection
"Brilliant ruby-red. High-pitched red fruits and Asian spices on the perfumed nose. Silky in texture and nicely concentrated, offering fresh, spice-tinged raspberry and cherry compote flavors and a kick of dusty minerality. Finishes with echoing spiciness, lingering minerality and very suave tannins.- Josh Raynolds"
- Antonio Galloni's Vinous (August 2015), 92 pts
"Very complete, with a refreshing core of snappy blueberry and wild berry, picking up a spicy edge and firming on the finish. Drink now. 300 cases made. –JL"
- Wine Spectator (June 31th 2015), 89 pts
"You'll find fantastically ripe black and red cherry, cola, licorice, tobacco and spice flavors in this dry, medium-bodied Pinot. But it's not really drinkable now because the tannins are too tough. Grown in one of the region's most celebrated vineyards, it needs until 2019 or 2020 to begin its aging curve. — S.H."
- Wine Enthusiast Magazine (May 1st 2014), 92 pts + Cellar Selection
"Shows generous, up-front fruitiness, with plum, black cherry and raspberry notes. Turns delicate and graceful on the finish, accented by wilted rose details. Drink now through 2022. 400 cases made. –JL"
- Wine Spectator (June 15th 2014), 90 pts