2018 tasted 2020. Some may find this bio-dynamic Pinot Noir off putting—fermented as it was in a clay amphora using wild yeast—but give it a chance (if you’re feeling adventurous). Right out of a newly uncorked bottle I get Earth, smoke, and cherries on the nose (and the cherry is the scent of artificial cherry flavoring that you get with cherry flavored hard candy!). A Thick and chewy fruit bomb on the front., Musky chlorophyll on the mid palate with a surprisingly soft finish. By now you’re saying “eeeewwww! Not for me!” But pour off a glass and recork the bottle for 24 hours. All that intensity mellows into something remarkably drinkable, albeit still a bit strange.
2018 tasted 2020. Some may find this bio-dynamic Pinot Noir off putting—fermented as it was in a clay amphora using wild yeast—but give it a chance (if you’re feeling adventurous). Right out of a newly uncorked bottle I get Earth, smoke, and cherries on the nose (and the cherry is the scent of artificial cherry flavoring that you get with cherry flavored hard candy!). A Thick and chewy fruit bomb on the front., Musky chlorophyll on the mid palate with a surprisingly soft finish. By now you’re saying “eeeewwww! Not for me!” But pour off a glass and recork the bottle for 24 hours. All that intensity mellows into something remarkably drinkable, albeit still a bit strange.
Jan 22nd, 2020