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Cuvée E Pinot noir
PURCHASE
Current Wine: 2019 | 2018
Previous: 2017 | 2016
Vintage: 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003
PD “purely domestic wine report”
The Wine:
Aromas initially are muted so I recommend decanting vigorously into a large vessel with ample surface area. Set this aside with a cover for half an hour.
Pouring a glass shows the nose full present with typical red and black cherries, dusty roses, hot concrete after a warm rain, and dried plums.
Entry is big with loads of almost Barolo-like flavors such as stone fruit skin and the plum meat near the seed, a real aggressive intensity of flavors. Even some fresh Thai Basil shows through in more of an anise-like flavor. These flavors are usually a sign of potential longevity in a New World Pinot noir.
Ample mouthfeel with more flavors exploding with the introduction of warmer temperatures. Blackberries on chocolate bark with almonds. Roasted plums, on cinnamon toast, as if you made a Tarte Tatin with El Dorado plums in place of apples.
Letting the wine open up more with time an interesting umeboshi, or Japanese salt pickled preserved plum flavor is painfully apparent. Salty Danish licorice with chanterelles shows up next, a strangely interesting combination.
Finish is something which not only changes with exposure to air but also is one of the longest finishes of any of my wines, which proves that at times blends ARE better than single vineyard wines.
EIEIO Pinot Noir: The Winemaking
Wine quality starts in the vineyard. The site is everything and the farming a parallel. Looking over the vineyards I lease, each one has a distinct personality in exposure, age, farming and the subsequent wine from it. With this vast array of personalities, I can choose to either blend forming the Cuvees “E”, “I” and at times the elusive “O” or, if the vineyard is impressive enough as a standalone, produce a single vineyard or even a single block bottling. These are those wines.
Each farmer has their own philosophy on how to farm their property. Most have been farming their property for at least 10 years and have learned not only what the plants want, but also what the site needs. While the vineyards in the current EIEIO & Company portfolio have farming practices unique to that specific site, the overall philosophy aligns nicely with my vision. They do what they do and I do with it what I do, in an attempt to produce better wines.
Cuvée E Pinot noir Pinot noir
PURCHASE
Current Wine: 2019 | 2018
Previous: 2017 | 2016
Vintage: 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003
PD “purely domestic wine report”
The Wine:
Aromas initially are muted so I recommend decanting vigorously into a large vessel with ample surface area. Set this aside with a cover for half an hour.
Pouring a glass shows the nose full present with typical red and black cherries, dusty roses, hot concrete after a warm rain, and dried plums.
Entry is big with loads of almost Barolo-like flavors such as stone fruit skin and the plum meat near the seed, a real aggressive intensity of flavors. Even some fresh Thai Basil shows through in more of an anise-like flavor. These flavors are usually a sign of potential longevity in a New World Pinot noir.
Ample mouthfeel with more flavors exploding with the introduction of warmer temperatures. Blackberries on chocolate bark with almonds. Roasted plums, on cinnamon toast, as if you made a Tarte Tatin with El Dorado plums in place of apples.
Letting the wine open up more with time an interesting umeboshi, or Japanese salt pickled preserved plum flavor is painfully apparent. Salty Danish licorice with chanterelles shows up next, a strangely interesting combination.
Finish is something which not only changes with exposure to air but also is one of the longest finishes of any of my wines, which proves that at times blends ARE better than single vineyard wines.
EIEIO Pinot Noir: The Winemaking
Wine quality starts in the vineyard. The site is everything and the farming a parallel. Looking over the vineyards I lease, each one has a distinct personality in exposure, age, farming and the subsequent wine from it. With this vast array of personalities, I can choose to either blend forming the Cuvees “E”, “I” and at times the elusive “O” or, if the vineyard is impressive enough as a standalone, produce a single vineyard or even a single block bottling. These are those wines.
Each farmer has their own philosophy on how to farm their property. Most have been farming their property for at least 10 years and have learned not only what the plants want, but also what the site needs. While the vineyards in the current EIEIO & Company portfolio have farming practices unique to that specific site, the overall philosophy aligns nicely with my vision. They do what they do and I do with it what I do, in an attempt to produce better wines.
PURCHASE

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