Earthy and balanced — 4 months ago
Pale pink/orange color, medium, slightly oily body with a prominent floral nose, with notes of orange blossom, slight baking notes and mandarin citrus, with a somewhat deep, underlying funk hidden in the background. Palate has prominent citrus, slightly underripe lemon and acidity from the start, with a slightly creamy finish with hints of watermelon rind and a subtle minerality that stays with you on a lingering finish. It’s very good, but I don’t know if it’s for all that often. — a year ago
Juicy and jammy for a Pinot. Just got back from Anderson Valley and this has the nose of a wine from that region. Pallet wise it’s very fruit forward. Good finish, easy drinking wine. — a year ago
Wine pairing at Harbor House Inn lunch — 8 days ago
Berry smoothie saturated with sediment particles that go down with all the might of what's pressed out of skins and stems and seeds to chew on. Big, grippy, concentrated murky stuff. And I'm definitely chewing.
Gobs of finger staining berries, woodsy accents, florals and mint and rocky minerals. Great QPR. — 8 months ago
Sourced from Howard Family Vineyard in Aptos in Santa Cruz Mountains 4 miles to the coast. Very sandy beach like soils with sea shells in the vineyard. Salinity+++, minerality, tart lemon and green apple. Broader and rounder oak textures and spices on the palate. Medium finish. Elevated acidity. Medium body. Medium+ finish. — a year ago
High acid. Food friendly. Grapefruit — 4 months ago
pinots from the usa ;-) french guys should be jealous. perfect ruby red with nice fruity nose. well balanced, smooth, not very acidic with nice finish.
in mouth mainly red fruits: cherry and raspberry with strong earthy flavor.
i just like it very much. — 7 months ago
Newest release: 2021 sealift vineyard. Closer to Napa. On a seismic fault - sandy and blue volcanic soils. 35% French new oak. Cola, tart red cherry, cherry tomato, tart red plum. Tart pomegranate, sweet spices. Finishes sweet. Elevated acidity, medium tight tannins, medium+ body a bit of heat. 13.6%. PH 3.51, TA 6.1 g/L. 0.1 g/L RS. Brix at 23.7. 3.26 tons hand harvested and sorted in Sept 9. Drought concentrated berries of clone 115 fermented on wild yeasts in small open top tanks with 33% whole cluster. 4-day cold soak then regular pump overs during the slow long 14-day fermentation. Aged undisturbed for 10 months in 33% new French oak. No fining or filtration. — a year ago