Ericsson

9.4

Tasting notes during visit to the winery where absolutely everything is done in-house by hand; preserving centuries old winemaking traditions. In the Tondonia offering one can really appreciate the time and patience dedicated to crafting this wine. The wine evolves to a rustic yet graceful profile with strong notes of dark berries with slight oak and dark chocolate. On the palate the wine is bliss, medium bodied, fully integrated, with balanced acidity and a long finish.

The juice is fermented in old large wooden “tinas,” then transferred to American oak barrels (made in house to medium toast specifications), stored underground in their +100 year old cellars for at least a year. After that it is bottled and stored in the same underground cellars and finally released about ten years later. Learning about their curated winemaking process was inspiring. — 2 months ago

Edward Nelson

9.2

Big bold and very good. Happy 5-0 to me. Cheers! — 6 months ago

Jenks

9.3

Brickhouse’s flagship Pinot, estate fruit, best barrels. Integrated tannin, cherry fruit, some savory forest notes, enjoyed over a several hours without food and the last glass was the best. Worth the wait, I dig it. — 7 months ago

Jalyn Warren

9.0

Nice and light — 4 months ago

Turd Ferguson

9.3

Magnum. Drink now. Lovely wine. — 5 months ago

Bobbi Jo Broxson

9.3

Trying a new find at the state store - better than I expected, not too fruity — 6 months ago

Marcela Gallo

10

One of my favorite reds right now. Flavorful and rich! — 5 months ago

Pinotman /// Andreas

9.3

Impressive, Cranberry, touch volatile acid, cherry, juicy, lots of tannins. This is really good and reminds me of the Burghs in the old old days before they did get stylized. Biodynamic, 13%. — 5 months ago

Baltar666

8.9

Zippy, savory funny undertones. Very good! Had at Emily with pizza in NYC. — 6 months ago

Ron Siegel

9.3

Rustic old school styled Bordeaux with black fruits, cedar, leather, earth, graphite & cigar box. A wine I have had many times that is just hitting its prime with many years ahead — 7 months ago