Drinking exquisitely right now after 90-120 minutes of decanting. — 16 days ago
It wasn't reserve, but really good. Oak, cherry. — 3 months ago
Littorai's 2016 Pinot Noir Hirsch Vineyard is gorgeous, but it also is going to need quite a bit of time to come together, as the tannins are quite piercing at this early stage. Chalk, white pepper, mint, blood orange and red berry fruit give the Hirsch its distinctive aromatic signatures. As promising as the 2016 is, there is not much pleasure to be found today. Readers should plan on being patient. (Antonio Galloni, Vinous, May 2019) — a month ago
Byron Kosuge, winemaker at Saintsbury for 20 years, makes this label of his own. Dark Ruby with aromas of rich ripe fruit and oak spice. On the palate sweet cherry and berry flavors with herb and clove spice notes. Lingers on a well balanced frame ending with spice, cedar and mineral tones, needs more time to develop. Nice! — 2 months ago
Whadda wine! 🇺🇸🍷
Byron Kosuge established himself as a California legend at Saintsbury in Carneros from 1985 to 2001. Saintsbury’s cool climate Pinots swam upstream from the general thrust of American wine at the time, emphasizing a softer touch.
His own label, B. Kosuge Wines, takes it a step further to the West Sonoma Coast at the edge of the continent. 🌊🌊🌊☁️☁️☁️ He has dedicated the rest of his career to doing his part to find the path forward for California wine in a changing world.
Byron felt that 2015 and 2016 were the finest vintages he’d ever produced. So when 2017 rolled around as more of a B+ vintage, he declassified all of his elite Hirsch Vineyard fruit for use in the Sonoma Coast wine. Many winemakers would have used the opportunity to crank up the price, but Byron kept it level. Here at Le Dû’s Wines in Manhattan, it’s $32.99 on the shelf.
Repeat: 🚨🚨THIS IS OVER 50% HIRSCH VINEYARD PINOT NOIR AND YOU CAN GET IT FOR UNDER $35🚨🚨.
Byron is an insightful guy with a lot of thoughts about where California wine is and where it’s going. If you ever get a chance to visit with him, jump on it! — 2 months ago