Sta. Rita Hills Pinot Noir

Not as full bodied as the Hirsch. Sour cherry and dark fruits in the core. Delicate and very good. Will add complexity as ages.

True Pinot color- pale to medium Ruby and a gloriously expressive nose of forest floor, raspberry, violet and dried orange peel. Bracing acidity in perfect balance with the fruit and light tannins. Light oak notes give the wives great finesse. A wonderful wine on its own or with food.

Tight at first, good mid palette. Dried herbs, cola, dark fruits. Very young still.

Aromatic, balanced, and complex

Youthful, lots of whole cluster influence presently. Delicious though with a great future. Structured, fascinating juice.

pale translucent ruby, watery rim; raspberry, dried mushroom, crunchy leaves, green olive; raspberry, tart red berries; light bodied, crunchy acidity, 12.8% ABV, savory/peppery finish of medium length; made from organically farmed Pinot Noir blended from Memorious, Bloom’s Field, and La Côte, 100% whole cluster fermented in concrete, aged 14 months in 20% new French oak; would love to see how this develops over the next 3-5 years as the stem elements integrate

Wines from last night’s dinner (impressionistic memory notes).

This was surprisingly Burgundian and subtle. Fragrant sappy cherry, very nice wet gravel scents, silky-textuded and medium bodied (only 12.5%!).

So many savory layers!! The fruit notes were fantastic but the stand-outs for me were the hints of smoke, forest floor, and miso. Light on the palate. Quite complex.

Matched this with a mushroom pizza at one of my old destinations in Phoenix. Mushroom, earthy and raspberry notes in nose. Raspberry and blackberry in mouth. Tangy, almost lemony in finish. Delightful so far but may open up more

Drinking beautifully. Phenomenal wine.