Pinot Noirs (2-OR, 2-RRV, & 2-Sonoma Coast) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: RIPE berries (plums?), poss red rasps?
P: Med body; Rndish entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it seamlessly transitions into a LONG, balanced, very, VERY slightly bitterish finish with an enticing swtness to the few, firming, dusty tannins. NEEDS through '20, then drinking into '24. An impressive wine @ this price! My EXC, *poss* higher for QPR? 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Also tasted on 5/4, 7/6, & 11/23/19, + 1/11/20.
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Winebar [1 Rosé, 3 Whts, & 8 Reds] from 01/10/20 + 5 Shared Bottles (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: Smoke slightly atop blkberries with hints of crans? Intensity lurking?
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which transitions into a LONG, BALANCED, POSS very, VERY slightly puckerish finish with a bitter/SWTNESS (40:60) to the firming, but relatively unoffensive, dusty tannins. NEEDS/deserves through '21, then poss at least approaching its 10th? A fairly "big" style for those seeking such. My EXC-/EXC; 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Today & on 11/23/19 I noticed > structure than when I tasted it on 5/4 & 7/6/19.
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Pinot Noirs (2-OR, 2-CA, 1-Fixin, & 1-Central Otago) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: Attractive flowers SLIGHTLY atop RIPE berries
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it quite works itself out by the LONG, balanced finish with a TANGY/swtness (60:40) to the unoffensively firming, dusty tannins. NEEDS 12-18 mos, then drinking through '24. My EXC-/EXC; 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Today I noticed > structure than when I tasted it on 5/4 & 7/6/19.
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Pinot Noirs (3-OR, 2-RRV, & 1-Sta. Rita Hills) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees, & marry the blend before bottling in December 2017." 14% ABV, 5.8 g/L T.A., & 3.54 pH; 4,800 cases made.
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which somewhat surprises me by working itself out by the LONG, balanced finish with a very slight tanginess & a distinct swtness to the dusty tannins. For now with food, & then through '23, I'd guess. My EXC-/EXC; 92 pts Suckling, and 91 ea WS, WA, & WE @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
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Winebar [4 Whites, 8 Reds, & 6 *shared* bottles] from 05/03/19 (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees, & marry the blend before bottling in December 2017." 14% ABV, 5.8 g/L T.A., & 3.54 pH; 4,800 cases made.
P: Med body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by astringent pucker which loses virtually all its bite by the LONG, balanced finish with a bitter/swtness to the innocuous, dusty tannins. VERY nicely done for now & through '23? My EXC; 92 pts Suckling, and 91 ea WS, WA, & WE @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
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From Stoller: Warm growing season, opens with aromatics of black cherry, sandalwood and baking spice. The palate presents elegant tannins, carrying the flavors of ripe tart cherry and cranberry. Wine drinks beautifully now (Nov 2018), but constructed for longevity with proper cellaring.
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8/19/2022 - 560 B&W Likes this wine: 90 Points
Same a year later.
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11/29/2021 - Kelynm wrote:
So so
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11/6/2021 - Otaku Oenophile Likes this wine: 90 Points
Pleasant
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9/14/2021 - 560 B&W Likes this wine: 90 Points
A bit big for me. Hoping time treats it well. 14.1%
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2/15/2020 - srh wrote:
Pinot Noirs (2-OR, 2-RRV, & 2-Sonoma Coast) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: RIPE berries (plums?), poss red rasps?
P: Med body; Rndish entry with very NICE, ALMOST swtish frt met by an astringent pucker which stays within hailing distance of the init frt as it seamlessly transitions into a LONG, balanced, very, VERY slightly bitterish finish with an enticing swtness to the few, firming, dusty tannins. NEEDS through '20, then drinking into '24. An impressive wine @ this price! My EXC, *poss* higher for QPR? 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Also tasted on 5/4, 7/6, & 11/23/19, + 1/11/20.
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1/29/2020 - chairmanzian Likes this wine: 91 Points
A bit heavier than a typical Pinot Noir, but delicious nonetheless. Sour cherry with some herbaceous notes a tad bit of savory mushroom on the finish.
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1/11/2020 - srh Likes this wine:
Winebar [1 Rosé, 3 Whts, & 8 Reds] from 01/10/20 + 5 Shared Bottles (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: Smoke slightly atop blkberries with hints of crans? Intensity lurking?
P: Med, poss MF, body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which transitions into a LONG, BALANCED, POSS very, VERY slightly puckerish finish with a bitter/SWTNESS (40:60) to the firming, but relatively unoffensive, dusty tannins. NEEDS/deserves through '21, then poss at least approaching its 10th? A fairly "big" style for those seeking such. My EXC-/EXC; 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Today & on 11/23/19 I noticed > structure than when I tasted it on 5/4 & 7/6/19.
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11/23/2019 - srh Likes this wine:
Pinot Noirs (2-OR, 2-CA, 1-Fixin, & 1-Central Otago) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees & marry the blend before bottling in Dec 2017. 14% ABV, 5.8 g/L T.A., & 3.54 pH;" 4,800 cases made.
N: Attractive flowers SLIGHTLY atop RIPE berries
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt as it quite works itself out by the LONG, balanced finish with a TANGY/swtness (60:40) to the unoffensively firming, dusty tannins. NEEDS 12-18 mos, then drinking through '24. My EXC-/EXC; 93 pts Vinous (Raynolds, 6/'19), 92 Suckling (11/'18), and 91 ea WS, WA, & WE (12/1/18) @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
Note: Today I noticed > structure than when I tasted it on 5/4 & 7/6/19.
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7/6/2019 - srh Likes this wine:
Pinot Noirs (3-OR, 2-RRV, & 1-Sta. Rita Hills) (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees, & marry the blend before bottling in December 2017." 14% ABV, 5.8 g/L T.A., & 3.54 pH; 4,800 cases made.
N: Attractive forest floor slightly atop ripe berries
P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which somewhat surprises me by working itself out by the LONG, balanced finish with a very slight tanginess & a distinct swtness to the dusty tannins. For now with food, & then through '23, I'd guess. My EXC-/EXC; 92 pts Suckling, and 91 ea WS, WA, & WE @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
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6/22/2019 - Blackwa Likes this wine: 91 Points
Developing well. Will hold until 5 years from vintage for the rest. Black cherry, earth, strawberry
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5/4/2019 - srh Likes this wine:
Winebar [4 Whites, 8 Reds, & 6 *shared* bottles] from 05/03/19 (Vintage Wines Ltd., San Diego, CA): "A blend of our P.N. clones: Dijon 777, 667, 115, & 114, Pommard, and Wädenswil, with Pommard being the dominant clone. Fermented with native yeast in s/s tanks & our oak fermenter, it sees full malolactic conversion during its 12-mo elevage period in 30-35% new FR oak, the remaining oak % being neutral. It was racked in July 2017 & kept in s/s for another 6 mos to gain extended time on lees, & marry the blend before bottling in December 2017." 14% ABV, 5.8 g/L T.A., & 3.54 pH; 4,800 cases made.
N: Attractive wild straws & blk rasps; Intensity lurking
P: Med body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by astringent pucker which loses virtually all its bite by the LONG, balanced finish with a bitter/swtness to the innocuous, dusty tannins. VERY nicely done for now & through '23? My EXC; 92 pts Suckling, and 91 ea WS, WA, & WE @ $50. [Check with this vendor if interested in their very COMPETITIVE price.]
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2/10/2019 - Grinner wrote: 93 Points
PHMG WAG: Newer or Rarer Oregon Pinot Noir (WillLyon Valley): Very deep black > red fruit, spice, and stone notes, with a great juicy, berry tart finish. Now-2023.
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11/20/2018 - Neecies Likes this wine:
Obviously a baby; but classic OR character with sturdy plum fruit, Asian spice and a few violets on the nose.
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11/9/2018 - bggrant wrote:
From Stoller: Warm growing season, opens with aromatics of black cherry, sandalwood and baking spice. The palate presents elegant tannins, carrying the flavors of ripe tart cherry and cranberry. Wine drinks beautifully now (Nov 2018), but constructed for longevity with proper cellaring.
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10/5/2018 - Blackwa Likes this wine: 90 Points
Good but needs more time. Nice black cherry and backing spice aromas.
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