Pinotman /// Andreas

9.7

Pocked with a Coravin weeks ago. I thought the 12’ was risky. But when you ‘think you know Enderle & Moll you actually don’t’. Dark cherries, lots of lift and freshness, orange zest, touch resinous, crushed rocks, lime, hint kaffir lime, Japanese cypress. Needs more time but shows now much better. After being disturbed and retried. Definitely wait! 13%. So! So little color - elegant. E&M’s Pinot’s are the most unique and most challenging to taste on the planet. World Class. — 8 days ago

Pinotman /// Andreas

8.8

Dark cherry & prune plum nose. Plenty of acid, light. Very tart Cranberry. A good every day pinot blind this could be a Bourgogne. Some chalk. There is just not enough stuffing there. More or less from the same area as Enderle & Moll. However this wine does not play in the same league. — 10 days ago

Pinotman /// Andreas

9.2

See previous notes. Unfortunately for wine Club members only - but they sold me a bottle anyway. — 24 days ago

Pinotman /// Andreas

9.9

Sourced from the winery. Tobacco nose brown tinge and relative dark for E&M. Mon Cherrie! Nose after 10 min. Plenty of tannins left yet i would drink it up if you have this super rare wine. Still touch herbaceous. Rose pedals, orange zest, touch orange bitters, absolutely stunning. There is really no difference here to old school super high end Burghs. Easy match for any Grand Cru. The 2010 is still the winner but this is damn close. — a month ago

Pinotman /// Andreas

9.1

12.5%. At 40bucks a bargain these days. Rough around the edges but otherwise a great wine with dark cherry notes, lime, back palate kaffir lime, tart, hint cigar box and a touch of herbs (my guess is some whole cluster), quite dark. I would suggest drink now with a decant. Quite smooth after some time (I hate this word). — 8 days ago

Pinotman /// Andreas

9.2

Way too young. Angry 😡. Give it 5 more years. Even after a 3 hour decant tight. Dark cherries 🍒, stone dust, 🌿, lime. Super fresh with high minerality and acidity. On to the 14’ soon. — 19 days ago

Pinotman /// Andreas

9.2

Went to the wine ghetto in Santa Barbara. Most wineries there are ‘junk’ but the municipal winery winemakers make some great wines - and super fun stuff like this 6.5% ‘wine’. Funk in the trunk. Essentially the best Kombucha I ever had. The Riesling gave it a floral touch. And what about the seawater and Kelp. See next picture which describes the way this was made. — 24 days ago

Pinotman /// Andreas

9.2

Fantastic aromatics of Meyer Lemon, hint pineapple sage, mandarine zest and touch of Elderberry. Salty, plenty of minerals, touch tart. This is just so much fun to drink. — 9 days ago

Pinotman /// Andreas

9.3

Quite expensive at 63$. Raspberries, red berries. Tart and acidic. Orange rinds. Needs another 3-4 years. Quite a step up from the usual Sicilian reds. Not a replacement for a Burgh but close and not really a bargain. — 9 days ago

Pinotman /// Andreas

9.3

At first ultra angry! Brown tinge. Needs a 5 hour decant! Really I am not joking. Store 5 -10 more years. Marble dust, cigar box, aged cherries, still very tannic, tight, lime, orange zest. Needs more time. This could be incredible - wait. I will stash it away and revisit 2027. Of the four 2009 - 2012 the most difficult. — 23 days ago