Freddy R. Troya

9.4

Boar’s View “BDR” Pinot Noir 2021
Fort Ross–Seaview, Sonoma Coast, California – USA 🇺🇸

Overview
Crafted by Thomas Rivers Brown, one of Napa & Sonoma’s most acclaimed winemakers, this wine is part of the ultra-rare Boar’s View project, a label born from the legendary team behind Kosta Browne. The vineyard sits on the dramatic ridges of Fort Ross–Seaview AVA, overlooking the Pacific, where extreme coastal conditions produce tiny yields of intensely expressive fruit.

Aromas & Flavors
On the nose, a captivating bouquet of black cherry, wild strawberry, and pomegranate, layered with forest floor, rose petals, and a touch of savory spice. The palate amplifies this with notes of cranberry, raspberry coulis, subtle citrus peel, and hints of clove and tea leaf.

Mouthfeel
Silky yet structured, with vibrant acidity keeping it lifted. Medium-bodied but deeply concentrated, with a long, precise, and energetic finish that lingers with red fruit and mineral tension.

Winemaking Notes
Hand-harvested Pinot Noir from estate-farmed coastal ridges. Minimal intervention winemaking, aged in French oak (with a restrained use of new barrels), allowing purity and site expression to shine.

Food Pairing
Ideal with duck breast, seared salmon, or mushroom risotto. Its elegance also makes it a stellar companion for charcuterie or even simple roasted chicken.

Verdict
A world-class, small-production Pinot Noir that blends coastal vibrancy with precision winemaking. Rare, collectible, and already a benchmark for California Pinot — Boar’s View “BDR” stands shoulder to shoulder with Burgundy’s elite. Cheers! — 10 months ago

Kapyrick Wine

9.5

v17. Love it!! Deeep purple color. Soft smoked meat and cedar nose. Rich, juicy black currant and cassis fruit. Bright, smooth slightly chalky, chocolate and leather finish. — 4 years ago

Jay Ungar

10

I so enjoy this Chardonnay. The only possible flaw is that it’s too easy to drink and this is my last bottle! — 5 years ago

Al Shikoh

9.3

medium ruby, tawny rim; plum, raspberry, rose petals, dried leaves; red fruits, good length; mid-weight, nice acidity, fine grained tannin, 14.5% ABV; made from 100% Pinot Noir composed of 53% clone 115 and 47% clone 667, sourced from one of Santa Rita Hills coldest vineyards in southwestern corner of appellation unsheltered from cold winds and Pacific Ocean fog, aged 20 months in 29% new French oak; $70 — 6 years ago

Luis Arguero (@winefromAtoZ)

8.9

100% botrytized Riesling with succulent wine aromas & flavors! Caramel. Apricot. Graceful smooth sweetness! Cheers🍷 — 6 years ago

Kat Robinson

9.7

Sweet, crisp, fruity, clean — 7 years ago

Adrianna Goodin

9.5

Sweet but not heartburn sweet — a year ago

Jeremiah Diaz

8.9

Deep ruby color; strawberry sauce, dried herbs, and licorice on the nose; low acidity; medium minus tannins; tastes the same as it smells. Too sweet for my tastes and Bri tastes (surprisingly), but Leo likes it. I think it tastes a bit like candied fennel. — 2 years ago

Kapyrick Wine

9.0

v16. Very good. Nice please belt leather and apricot nose. Fresh apricot with a hint of Meyer lemon fruit. Bright, pleasantly cloying finish. — 4 years ago

Brian Lenich

9.0

Pesky Pelican with Amy — 5 years ago

Sam

9.0

This is a perfect lightly sweet wine with out being dry. It pairs well with salted dark chocolate. — 6 years ago

Frank Kuo

9.2

Color of clear ruby with purple hue around the rim. Nose of cherry and blackberry jam, ripe grapes, stingy sensation in the nose, a bit homey note, and a bit spice. Taste is leafy, tobacco leaves indeed, slightly sweet, marginal tannins, some bitter rind, a bit peppery, ripe grapes, and some chalky mineral. Aftertaste shows some more mineral types of note. Quite dried, mineral dominant, yet pleasantly on par — 6 years ago

Doggfather

9.3

Best Aussie blend on this side of the Pacific Rim. Perfect with 30+ day dry aged New York’s. — 6 years ago

Bob McDonald

9.1

Pale Ruby with a lighter tawny rim. Possibly the lightest bodied Barolo I’ve ever tried. Herbs, Pine needles, red fruits (cherry) and menthol on the nose. The palate, even though light to medium bodied has medium plus intensity - very savoury. Dave Fletcher is an Australian who is one of the senior winemakers at Ceretto who allow him to do his own thing with his own label on the side. — 2 years ago

Michele Sears Rose

9.0

Bold taste! I'd buy this one again ! Rich full. — 4 years ago

Victoria Caruso

9.4

Medium sweet, good with food or solo — 4 years ago

Martinez

9.1

A minor ingredient in Bordeaux blends, Petit Verdot is one of those grape varieties that enjoy greater popularity away from home. Notoriously late-ripening, grapes can have difficulties undergoing veraison in Bordeaux, especially in cold years, remaining unusable green berries (hence its name, “little green”). While Petit Verdot often fails to ripen in Bordeaux, it seems to flourish in warmer regions, such as some parts of Australia, California and Spain, where its long-cycle offers winemakers a hedge against global warming. With over 3,000 hours of sunshine per year, the region of Ronda in southern Spain has turned out to be an ideal location for Petit Verdot - which even here, doesn’t get picked until late October or early November.

Cortijo Los Aguilares’ Tadeo is one of Ronda and Spain’s most recognized Petit Verdot bottlings. Sourced from the estate’s El Calero plot at 900m (nearly 3,000 ft) elevation in Ronda, in the province of Málaga. Fermented in stainless steel and aged in French oak for 15 months. Dark ruby color with purple rim. Fragrant, very attractive, complex nose with layers of black fruit (bramble), smoke and graphite, herbal notes, sweet spices, vanilla and violets. Full-bodied, structured, powerful tannins. Impressive. — 5 years ago

Rachel Gauger

9.8

Luscious Flavors. — 6 years ago

Ricky Egeland

10

Sweet, but not overbearing. Fizzy and tasty. — 6 years ago

Al Shikoh

8.9

medium ruby, amber rim; red cherry, leather; sour cherry; light bodied, light tannins, high acidity, 13.1% ABV; sourced from a ridge only 4 miles away from the Pacific Ocean; opened up and drank better on the second day; $49 — 7 years ago