Drew Voit is knocking it, I find that his wines need time in the bottle to really understand them. While in a great spot more time will only aid in its development. Has a ever so sweet side balanced by savory notes. This particularly vineyard displays definition and highlights the details. Great offering. — 3 months ago
Really good dry farm drew and I liked! — a month ago
Surprisingly well integrated for a 13. Dry, powdery, firm tannins, dark currants, blackberries, black raspberries, dark plum, olallieberries, skin, coffee, dry, tuff leather, showing strong woodiness, dry crushed rocks, anise, red & dark florals. Hold another 7-10 plus years.
The owners son drew the label when he was 18 months old. — 2 months ago
Lovely! Balanced and delicious! — a month ago
Ripe red fruits and forestry aromas — 2 months ago
Playing a little catch up.... I have some younger Archive, which I was going to open within a couple of years. However, this GSM blend crafted in a year arguably more difficult has really made me rethink my decision. This wine is doing just fine tonight. Took about 45 minutes for some of the oddities to blow off. Started with an orange rind kind of note which did resolve. The nose at first was brambleberry, ginger, tangerine, herbs, black cherry and flowers. The entry after 30-45 minutes was more on the black cherry and brambleberry side. Wildflowers. The nose never quite blew off that tangerine note, but the palate went solid red and herbal and even drew some green olive and tobacco to the middle. Good acidity from front to back. These wines are very well made. I do not believe that this one is on the way down, but it certainly isn't going to get any better so this is the time to start enjoying these if you have not done so already! — 12 days ago
Soft with good acidity and classic PN fruit. Delicious. Madame LeRoy are you tasting this one? — 2 months ago
A delicious Pinot Noir. English Hill of course drew my eye, being English. The horse on the label is noble and gallant. But what of the liquid? Blood orange, sage, white flowers, good salinity too.
Paired today with sous vide cooked duck breast and a reduced balsamic, red wine sauce. Terrific. — 2 months ago