Had this a year ago, tried the new batch. Began in 1981 in Anderson Valley, a few miles from the coast, first known as Pacific Echo until 2004. Made by the traditional méthode champenoise process with two-thirds Pinot Noir and one-third Chardonnay is an amazing value. The wine shows a complex rich style with stone, berry and citrus fruit flavors, lively acidity with a smooth mouthfeel. Lingering finish ending with big mineral notes. Nice! Good value. — 2 days ago
Showing great! Opened a couple of hours ahead of time. Great acidity. — 18 hours ago
Juicy and delightful with a hint of acidic after taste. “Supposedly goes good with pizza” — 6 days ago
Some recent Friday bottles...
Talk about unique. This is from the same winemaker of Ultramarine, but is sourced entirely from Alder Springs vineyard. A lot of fruit up front...seemed slightly carbonic. Very gummy with lots of red fruits and apple-juice driven sweetness. Entry is more floral and white peach like before it takes a decidedly biscuity/almond wafer type finish. Definitely some sweetness to this compared to Ultramarine’s near zero dosage type profile. Very fun to try. Thanks @Weston Eidson . — 7 days ago
Extra tenth points for outrageous QPR when purchased for $20 in 2019. Do you like aged, inky, estate cabs you can buy off shelf 10 years later and still decant? Maybe not the best fruit a decade ago, but who cares? Beside the point completely. I’ll buy until it’s gone. From the place I bought it. Which I’m not sharing. — 14 days ago
A few fun 4th Friday wines from tonight.
My first experience with this zin from Carlisle. When compared to the Linne Calado it shared the tabled with, this was slightly sweeter compared to tart/underripe. 100% Zin. Notes of squeezed boysenberries, candied black cherries, fig, raspberry chocolates jump from the glass. On the palate...wow! So tart! Cran-raspberries, currant, red plum, red sweet-tarts and black cherry preserves coat the mouth in a fairly dense profile. — 23 days ago
Paler in the glass than many peers. Honeysuckle, toasted wheat, and touch of anise on the nose. First sip, sparkles. Then, slightly more astringent and stone notes, and peach pit and sweetened bean sprouts in its slight muskiness. More toasty than creamy, like a Chablis in cozy, worn cashmere vs the typical CA Chardonnay, jumping in the pool in his Hawaiian shirt and Pina colada. — 14 days ago
This is great! A non sweet black forest gateau :) lots of dark cherry on the finish — a day ago