Shay A

9.1

I’ve been wondering when to open this wine, and when a local group decided to do a Pinot theme blind, I thought this would be a fun contender.

My second time with this wine in the last year, and I remain impressed at how this 13yr old Alsatian Pinot is holding up. Translucent ruby in the glass. Doesn’t seem to show much bricking, actually. Aromatically, it’s bretty…smells more Bordeaux like than anything else. Leather, herbs de Provence, underripe black cherries. The palate shows a small bit of carbonic character (not with the bubble gum vibe, but more of that cru bojo wintergreen profile). The fruit shows a faded/muddled profile due to the age, but there is plenty of dirty raspberry, black cherry and a savory red clay like note. Good acidity still. While this is on the downside, I’m hard pressed to say this is way over the hill. It’s actually a really fun and delicious wine to enjoy over an evening (especially with food). — 2 years ago

Katie

9.0

Vinegar/cider start, good with salty snacks and fried rice — 4 years ago

with David

Heath Bradby

9.0

Action packed for a pinot will go there again! Great price point too — 5 years ago

Gor

9.2

Signs of cemi carbonic maceration tastes like a cru beajolais with an extra layer of complexity. Black pepper, red currant, cherries, roses. Cool stuff. — 2 years ago

Michael Greene

9.1

Red fruit. Damp earth. A touch carbonic. First Duroche. Style reminds me of Fourrier. — 3 years ago

Jaz

9.2

Bunchy, rich earthy nose some carbonic — 4 years ago

Aravind A

9.0

In the past, this wine has screamed watermelon jolly rancher, almost like it undergoes carbonic maceration. My last btl was about 4 years ago, and things are different now. The waternelon jolly rancher note is still there, but it is enveloped in an earthy complexity, with floral notes. On the palate, excellent acidity, great red currant and wild strawberry, mediun to light bodied, attenuated tannin on a crisp, but clean finish. At peak, imo. — 5 years ago

Gregory Fulchiero

9.3

Hands down the best Bourgogne I’ve had. Pure juicy fruit, semi-carbonic aromas, cinnamon sticks, wet slate ….lip smacking. Drinks akin to a passé-tout-grain. Beats out Leroy, and many many others. 🤯 — 3 years ago

Aaron Rankin

9.2

Wine geek Pinot. Own rooted, carbonic maceration, no sulphur, magnum. Personally I’d love to taste this with traditional fermentation. The fruity crunchiness almost gets in the way; yet that’s what it’s supposed to be. I’m asking for inauthenticity. For what this is, the expression is incredibly pure, nose to tail. — 3 years ago

Nate Wall

Winemaker at Troon Vineyard

9.2

Carbonic character is really kickin here. Beaujolais, but with more richness across the mid-palate. Bursting with ripe berry fruit, even a hint of blueberry which is cool. Started eating kalamata olives with it and it took the fruit to another level. Added a savoriness that it may have been lacking and just pushed it up a notch. Like the style, a well-made wine. — 4 years ago