2013 Brick House Pinot Noir Cuvée du Tonnelier

Community Tasting Notes (5) Avg Score: 91.4 points

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  8/6/2021 - DougLee wrote: 92 Points

  Translucent coppery ruby. Lovely nose of lifted alpine floral scents, damp cellar, raspberry, and cherry pits. Layers of pure raspberry, sweet Bing cherry, fine earth, and iodine on the elegantly-textured palate. Beautiful acidity and smoothed tannin. Long finish of red fruit and satin. Another superlative 2013 from Brick House.

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  1/28/2017 - Millennial Drinkers Likes this wine: 92 Points

  A mix of garnet and brick red. Elegant nose with lots of floral and red cherry notes. Layered with some raspberries and strawberries too before some rocky notes in the finish. Moderate acidity (5.5/10) and moderate tannins (5/10). Light to medium bodied. Bright on the palate with tons of red berries and perfumey notes. A little toasty in the finish too. Smooth texture, long and lingering finish. A little bit of cherry cola too. Drink till 2023.

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  12/4/2016 - bubbachumps wrote: 91 Points

  Sbubtle earth and bing cherry notes. Smooth, well balanced and well integrated. All around nice wine and opposite of the current fruit bomb styles out on the market.

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  7/6/2016 - Motz wrote: 91 Points

  Polished and refined. Tasted after the 2014 Dijonnais, and the order should have been reversed. Very well made, pleasant mouthfeel, lingering finish.

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  5/25/2016 - SimonG wrote: 90 Points

  Mid ruby with just the slightest hint of garnet. Deep red fruit with a touch of caramel. Quite oaky on the attack in a mellow caramel rather than vanilla way, some fine but persistent tannin too. Full and rounded and more mainstream than the quirkier more floaty, ethereal Dijonnais. This has more weight / substance than the Select. Needs a year or two in the cellar, and whilst the Dijonnais will undoubtedly benefit from cellar time too, it has the vivacity to be interesting now too. After a couple of hours this is tightening and getting a little surly. Will revisit tomorrow. Currently **(*1/2) possibly **** with cellar time.

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