Eight Point Crown
Ocean Eight
Mornington Peninsula Pinot Noir 2016
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.
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Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 4 years ago
Truchard
Carneros Pinot Noir 1994
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
Ruinart
Blanc de Blancs Brut Champagne Chardonnay
Indisputably the crown prince of champagne. Very crisp, slightly sweet and at a very fair price point. — 6 years ago
Sinegal Estate
Reserve Cabernet Sauvignon Blend 2016
Of the Napa wines I tasted over 4 days on this trip, the 16 Sinegal Reserve & the 13 Seavey Cabernet were my favorites. Both great wines but, stylistically very different. The Seavy big and bold and the Sinegal pure beauty & elegance.
The nose reveals very dark currants. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, soft volcanic soils, some dry brush and lavender, violets and fresh dark red florals.
The body is full. The tannins are really meaty but, exceptionally soft, fine and meaty. Lots of dark spice with plenty of heat. The mouthfeel is gorgeously sexy with feminine elegance. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, big sweet tarry notes, soft volcanic soils, some dry brush, lavender, violets and fresh dark red florals. The acidity is perfect. The finish is well balanced sexy and gorgeous. The structure, tension say this needs to cellar eight to ten years.
Photos of; tasting cellar area, modern stainless tanks, outside terrace tasting and or dining area and their grounds and lake.
Producer history and notes...Sinegal Estate was founded in 2013 with wines made from their 30 acre Inglewood estate in St Helena (not to be confused with the Inglenook Estate in Rutherford). This is not a new property, it was part of an original land grant and its more modern day history dates back to 1879 when owner Alton Williams purchased the property and planted the first vines in 1881.
The property has changed owners a number of times over the decades. At one point the Jaegers’ owned the estate, Bill Jaeger and his wife Lila lived here. These Napa Valley pioneers were in part responsible for helping establish Freemark Abbey and Rutherford Hill. Lila was also a gardener and established beautiful gardens on the property.
Owners, David (father)and James (son) Sinegal purchased the property in 2013. James was the co-founder of Costco and once CEO. David worked at Costco for 21 years.
After the purchase, David divided each of their vineyards into smaller blocks, picking selectively (30 times in 2013) rather than all at once, and adding technology to the vineyards so they have up to the date reports on a number of data points including temperatures, soil moisture and various barometric pressures. If they want to selectively water, say vine #67 in row number three, they can do so with their irrigation system. Extremely efficient!
Nine acres of vines are planted to various red varietals including; Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. They have some of the older Cabernet Franc vines in the valley that are 30+ years old.
The soils here are diverse and can vary even within small geographic ranges on the property. Some of their vineyards are planted on the valley floor – while their upper vineyards are hillside, on the edges of the Mayacamas Mountains.
Their landscape above the property is interesting and part of the Mayacamas Mountains. Visually, it appears drier than other parts of this mountain range and the vegetation reflects that with grey pine and more open natural vegetation rather than the thicker wooded vegetation more commonly associated with parts of Spring and Diamond Mountains to the north.
After purchasing the property, David created planned and laid out his vision to create a world-class boutique wine making operation. Many wineries in the Napa Valley can take years before they come to fruition, not so here. After only about 10 months, the existing winery was remodeled. 6,500 feet of caves were expanded and drilled into the hillside behind the winery and a new hospitality center was built. The hospitality center ties in very well with the winery. From the small tasting room, large doors open revealing the tanks.
A vegetable garden slightly under an acre grows just south of the winery building. Vegetables from this garden are sold to nearby restaurants.
A skeleton key appears on the labels of their wine and is prominently displayed on the outside of their winery building. This has historical significance. The original key opens the front door to the historic home on site and is displayed in the tasting room. With respect to the history of this property, this one key has already become iconic to the brand.
You only need to look inside of the winery to see that their wine making team is focused on quality. Each of the small lot tanks have built in pumps which can be controlled and programmed to do pump-overs anytime of the day or night. In addition, these tanks have multiple points at which the temperature can be controlled. These tanks do not necessarily handle all their fermentation’s. They also ferment small lots in puncheons and barrels as needed. Control across the board is the key here and it is the control of the details in wine making that is is so integral from when the fruit first arrives through to when it is bottled.
2013 was their inaugural release. The focus is currently on two primary varietals, Sauvignon Blanc and Cabernet Sauvignon. The 2013 Sauvignon Blanc were sourced from the estate but, then it was determined it was growing in an area better suited for red varietals so it was torn up and new plantings were made in the back of the property. While not far from these original plantings, their new home for their Sauvignon Blanc features different soils and is growing in a cooler part of the property.
The wine making team has been experimenting with the style of this varietal since 2013 with subsequent vintages seeing more oak. Especially, using the slightly longer cigar shaped barrels , which have extra surface area for maximizing complexities including textural feel imparted from aging the wine on the lees in these particular barrels. Maceration on the red wines is often 8-10 days and sometimes up to 20 days.
Most of their sales are direct to visitors or through their mailing list. However, they do have some distribution outside California in Florida, New York and Washington. Primarily to restaurants. — 8 years ago
Crown Point
Relevant Cabernet sauvignon 2021
Dark fruit in the nose with black cherries, cassis, violet and cocoa in the palate. Paired well with salami and Gouda. — a month ago
Williams Selyem
Eastside Road Neighbors Pinot Noir 2013
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
Crown Point
Relevant Red Blend 2018
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
Kosta Browne
Gap's Crown Vineyard Pinot Noir 2016
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. — 6 years ago
Big Top Brewing Company
Ashley Gang Imperial India Pale Ale
Gorgeous amber that approaches opacity. White chalk line crown with cosmic bubbles clustering. Candied grapefruit and pretzel nose becomes tangerine marmalade on wheat germ. Drops like a grapefruit gumdrop into cigar box with cedar and sweet tea murmurs, and proves a lovely complement to the malt sugars which somehow come off as raw granules. All the sweet notes extend to a point like a psychedelic pencil that writes in wheatgrass tannin and molasses burnt onto cast iron. Just what I needed to kickstart my brain. What!!!? 9.8% alc. scratch the kickstart, we just hit 60! #ipa #imperialipa #ale #oakaged #bigtopbrewingcompany #Sarasota #flbeer #beer #floridabeer #florida #indiapaleale #AshleyGang #brainbeer #hops #abv — 8 years ago
Modus Operandi Cellars
Gaps Crown Vineyard Pinot Noir
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
Eight Point Crown
Cabernet Sauvignon
Smooth, flavorful, fruity, would buy again. Recommend. Both me and husband like — 5 years ago
Bass Phillip
Bin 17k Pinot Noir 2019
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
Bevan Cellars
Rita's Crown Vineyard Pinot Noir 2014
One word: sexy. An absolutely explosive nose of dried violet and assorted flower petals, Asian five spice, sweet licorice, succulent strawberries, rhubarb, smoke/flint. Even though Russell is my favorite winemaker I still, up until this point, had not tried any of his Pinots, nor had any pre-conceived notions as to how his Pinots should drink. As such, I kept my expectations comfortably in check. But wow...this is full-throttle, deep, suave, and downright sensual. Freakin’ love it. — 6 years ago
Baron-Fuenté
Grande Réserve Brut Champagne Blend
The images aren’t flashy like Krug, Billecart or Ruinart etc. but, if you want a really nice, well priced Blanc de Blanc Champagne, this is for you. At, $24.99, I would challenge anyone to find another Champagne let alone a good one at this price point. As well, an equal Cremant or sparking wine in the same price range. Exceptional QPR here!
The nose is bright and fresh. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, touch of golden apple, touch of bruised pear, ginger notes, vanilla cream soda, caramel notes, spice, hints of baguette crust, honey, darker minerals with chalk, sea spray, fruit blossoms and withering yellow lilies.
The wine brings rich, reductive freshness and substantial acidity to your palate. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, under ripe green melon, touch of golden apple, light bruised pear, ginger notes, vanilla cream soda, caramel notes, marzipan, white spice, hints of baguette crust, honey, darker minerals that press the palate deeply with teeth & heat, nice chalkiness, sea spray, fruit blossoms with withering yellow lilies. The finish is quite nice with richness and goes on and on and on.
Photos of; the House of Baron Fuentes, Chardonnay grapes being harvested and Eric De Brisis, the proprietor for Baron Fuente, which is owned by Ignace Baron.
Baron Fuente is a Champagne negotiant that also owns thirty-eight hectares of their own vineyards. They are located in a village called Charly at the far western edge of Champagne. The side closest to Paris. — 7 years ago
Scot Walker
Dark fruit in the nose with dark plums, blackberry and crème de cassis in the palate. Paired well with both Gouda and a spicy ham. — a month ago