WNH Sonoma Coast Pinot tasting.
I decanted this for almost two hours, consumed half, and then sealed and came back to it two days later.
Strawberry everything, for the most part. Strawberry preserves topped with some black pepper, sage, lots of floral notes, and currant. Acidity is really nice on the palate, with a lifted profile yet rich. Not full on kirsch, but some added ripe black raspberries, plum, and herbal spice toward the finish. When I came back to this a few days later, it was much more expressive and had just a kiss of orange zest. Obviously young, but fun to try. I’d hold another 3+yrs, or decant for a couple hours. — 8 days ago
There are times when I feel like I have opened bottles of this wine too you g, and times when I feel like I have waited too long. But on this day, Summa was singing a beautiful song. Gorgeous acidity, deep raspberry and sour cherry fruit shot through with a dusting of dried sage and other herbs, and a lovely dried flower and citrus bite that lingered for a long time. Fantastic. — 5 days ago
Hey, Delectable— this is the Visions 2018 North Coast Pinot, but the ID wasn’t available.
Unabashedly ripe and warm, but with a distinctive umami flavor (hoisin sauce?) that I’m really digging. Black cherry, black plum and even blue fruit on the nose and palette. Lovely satiny texture. Medium + finish.
Hedonistic in the way you’d expect from a winemaker mentored by the Wagners, but the suppleness and umami notes make this wine stand out in a sea of north coast Pinot Noir, and the absence of new oak lets the fruit do the taking. Perfect with chicken lettuce wraps and haricot verts smothered in Madeira mushroom cream sauce.
Owner/founder, Mac Macdonald, has been making his own California Pinot Noir for more than 25 vintages now and it shows. Side note: he’s also one of the better story tellers in the biz.
Initially sampled as part of a tasting with the #AAAV (Association of African American Vintners) and took the bottle home.
— 2 days ago
The nose bursts out of the glass with pine needle, smoke, blood, olives. Palette is subdued at this stage, showing some olives and tar. Others noted extremely tannins, which I don’t pick up. I found this immediately drinkable, with plenty of life and evolution ahead. — 6 days ago
Ripe, juicy purple-tinged Pinot....round and fruit forward (cherry, strawberry, pomegranate). Medium weight and still boasting nice acidity to keep the wine lively. The older I get the more I find Pinot with this much fruit requiring food to keep it from becoming cloying....this wine left the tarmac with Dijon roasted pork roast and cinnamon-crusted roast squash with a hint of brown sugar/butter. Nice price point for a wine of this complexity. — 11 days ago
Light-bodied, thin-legged Pinot with notes of red cherry, baker’s vanilla, milk chocolate, tar, and unburned firecrackers on the nose. I have a tendency to smell firecrackers. Anyhoo on the palate cranberry and tart cherry with hints of herbaceous eucalyptus, mint, cinnamon, and black tea. Short finished but well balanced. Went surprisingly well with pizza rolls. — 5 days ago
Oof that’s good. All nectarine and creme fraiche. Impeccable balance. No butter or wonky barrel issues. For my taste, at this price, up there with the best of California chardonnay. Petaluma Gap. $50 at the winery but you can find it a bit cheaper. Winery Technical Notes: 76 clone, Whole-cluster pressing, 100% native yeast primary fermentation, 100% wild malolactic fermentation, 11 months in low toast, air-dry 3-year-old French oak, 25% new — 8 days ago