Stuart Pollack

9.0

Too strong and astringent. It gets better with air but not enough. — 4 months ago

Douglas Frye

9.2

Hard to believe this is from Santa Barbara! No disrespect just pleasantly surprised. Did a little wine tasting comparison against Napa wines. It won! — 3 years ago

Nathan Renfro

9.1

Very nice wine and great value. Ripe black and red fruit. Acidity is there, and tannins still firm, but a young wine. Good minerality. Complex. Nice finish. Drinking well now with 1+ he decant, and will certainly improve as those tannins mellow a bit. — 5 years ago

Bob McDonald

9.2

Phillip Jones has sold Bass Phillip to Burgundian winemaker, Jacques Fourrier. The former entry level Cuvée, Crown Prince has gone and replaced by Bin 17K , the ultra high density planting of 17,000 vines per Hectare planted by Jones. The wine had a slight cloudiness which is often a trademark of BP as they are bottled unfiltered. Aromas of Loam, red plum and red cherry with stalky notes. The following night a raspberry note was apparent. A delicious entry level Cuvée, light to medium weight, designed for early drinking. The legacy of Phillip Jones is in good hands. Part of his role is as a consultant for the first 3 years. I will look forward to tasting The Estate in the next few weeks. Tasted another 72 weeks later on 15th February 2023 with consistent notes. Also on 7th April 2023 - most enjoyable with that cloudiness and palate intensity. Had another one on 19th October 2023. Thoroughly enjoyable as always. Great value for the Entry Level BP Pinot. Had the last bottle on 12th November 2024. Quite light. Drinks to its price point. 5 years is its limit. 88 points. — 5 years ago

Chris Zitzman

9.4

Tried the ‘21 Gaps Crown, this bottle being a good six months from last we tried - and it is clearly rounding into form. From the looks of it- the how is a Cab. As in: ‘did I open the right bottle?’ Kind of double-take. But the second you breathe it in and take a few sips, well; you’ll find yourself back at the same question that you have an inclination has so-far gone unsolved. This is the third bottle we’ve opened of the same wine & vintag; some three months apart. To put a fine point on it: it’s from high-end stock that’s starting to come into its prime. And what a prime is be. — 2 years ago

with Beth

Adriana Fabbro

9.2

At East Bay Nasty Women Pinot Noir tasting. This might have been my favorite of the line up. I immediately, confidently (and very incorrectly) called Burgundy (Cote de Beaune) based on the texture—lithe with silky tannins that are ever so slightly rustic on the finish. Lovely purity of fruit - tart red cherry, rhubarb. Savory/herbal finish reminded me of the Sonoma Coast. At one point, the fruit ripeness would have screamed new world but with warmer and dryer recent vintages in Burgundy, that’s no longer a given.

This producer, like nearly everyone else in the world making Pinot outside of burgundy, cited Burgundy as their influence and has spent a good deal of time there, but in this case it really shows. Of course, there are likely details that make this uniquely Mornington-Penninsula-esque and I can’t pretend that I’ve had nearly enough Australian Pinots (shame on me!) to tell you what those are. This is one of the coolest growing regions in Australia, and these vines are grown in soils with a high % of sand.
—-
Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 4 years ago

Brian Kelly

9.5

I know less about pinot than George Costanza knows about women, but I'll be damned if this isn't an exceptional wine. Poured a beautiful garnet color. Forest floor and raspberries on the nose. Same on the month, with balanced tannins and moderate acidity. I can't articulate any other flavors other than "this tates good." A long, 30-second finish leaves me with no response other than, "more please, this is an amazing wine!" Having no reference point for other pinots, all I can say is drink up, this is a fantastic wine. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I get why people who generally always review this producer as just good consuming it young. This is ten years from birth, eight years in bottle and it is still not at its peak. it has ten years and perhaps more properly stored. Very good tonight but better things ahead. It takes this long and longer for WS Pinots to shine.

The palate is, juicy, ripe, rich, a bit lush; blackberries, dark cherries, black plum, black raspberries, purple fruits, hues of blueberries, plum and ripe to dry strawberries with a pomegranate overlay. Then, dry earthiness, top soil, crushed rocks & powdery limestone & chalkiness, dark spices, some black pepper, dry brush, eucalyptus, tree sap, sun tea, black and red cola/licorice, drier tobacco, barrel dust to shavings, nutmeg, cinnamon stick, vanilla, touch of dry herbs-bay leaves & sage, bright red, pink, blue, purple florals framed in dark slightly withering florals, rain shower acidity, the finish is; well structured & balanced in fruit, earth & flowers, some more tension than I like but will soften & fade nicely in 3-5 years. But, wire to wire really even and stunning. Evolution & integration is good but needs 3-5 years to be its best. Coravin glass.

IMHO, one of the outstanding CA Pinot producers. Walter Hansel gives them a run for the money at their fantastic price point. — 3 years ago

Amanda Laufer

9.0

Smooth, flavorful, fruity, would buy again. Recommend. Both me and husband like — 4 years ago

Jeffro Beaudeen

9.4

Holey Shinoley Batbrain another amazing save! figured I'd be dumping this one along with its brethren on the shelf into my fine wine vinegar barrel but instead someone slipped in at some point and replaced the contents with a fine premier cru burgundy . . Reminiscent of a Mid90s Charles Dugat Gevrey Clos St Jacques . . and is drinking like an a-point seven year old instead of it's 26 current years of age . . slight and bring out the rim; solid plum and some Asian spice notes, evolved secondary and some tertiary notes, tinge of barnyard that helps a pair with the 36 hours sous vide braised then flash fried elk tongue I am pairing it with . .  perfect balance of fruit and acidity, long long long lingering finish -- what a fabulous surprise . . I would've been delighted had it been that vinetard designated premier crew burgundy at a couple hundred bucks, but to open some thing like this for probably eight dollars and change when I bought it makes the smile slightly broader. Happy I have more 😁🍷 — 5 years ago