Wow, this was...unique. Don’t have previous experience with this wine so I’m not sure of how true to form this was. One thing for sure...WHOLE CLUSTER. Lots of black pepper crusted rhubarb notes to where it was about spicy, almost like a light northern Rhône Syrah on the nose. The palate showed sage, herbal and oregano spices...chimichurri dipped cherries and even some olive? Not sure I’d be able to call this Pinot if served it blind. — 9 days ago
Barrel tasting of 2018 vintage; deep ruby with magenta hues; medium plus intensity aromas of ripe black fruit, blackberry, black plum, plum jam, dried blackberry, intense vanilla; dry, medium acid, medium plus tannins, high alcohol, full body, pronounced intensity flavors consistent with aromas; long finish, a very intensely flavored and concentrated wine, balanced structure; this winery loves to make BIG wines — 14 days ago
Pale yellow, excellent clarity. Sulfur funk in nose in initial pour, followed by floral, stone fruit and vanilla notes. Peach and lemon flavors with high acidity, dry, slight skin astringency with minerality on finish. Would cut through a cheese fondue like a buzzsaw, but with a lovely flavor profile. A curious juxtaposition, that... Decant 20 minutes. Umami taste emerges after an hour. — 9 days ago
Medium ruby; medium plus intensity aromas of mushroom, ripe red and black fruit, plum, black cherry, earth, wet leaves; dry, medium acid, medium plus tannins, medium alcohol, medium plus body, pronounced intensity flavors consistent with aromas; long finish, very concentrated flavors with ripe fruit and earthy mineral, very good — 16 days ago
Closing the night with Penner-Ash. Had this upon its release at the winery. It shows nice evolution...rounder, elegant with softer spice.
The body is ruby, ripe & full. The wine is brooding on the nose & palate. It’s a well extracted, sweeter version of burgundy. Ripe, ruby; dark cassis, blackberries, dark cherries, black plum, black raspberries, poached strawberries & hints of floral blueberries & raspberries. The spice is dark with a little heat, soft; clove, nutmeg & vanilla, mixed dark berry cola, black licorice, river stones, limestone, some crushed rocks, moist clay, dark, moist, turned earth, some fresh herbs & eucalyptus, pine tree sap, dark, melted chocolate with fresh & slightly candied; dark, red, blue flowers set in violets. The acidity is round and like a cool shower on a warm day. The long finish is ruby, ripe, well balanced, polished that falls into dark spices on the persistent long set.
Thanksgiving dinner part II. — 13 days ago