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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.
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.
PURCHASE

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