
The 2019 Pinot Noir (Sonoma Coast) is a heady, effusive wine. Succulent dark cherry, plum, licorice, mocha and a kiss of new French oak lend raciness to this gorgeous, extroverted Pinot Noir from Ferren. Soft and open-knit, with no hard edges, the 2019 is a terrific introduction to Matt Courtney's Ferren wines. (Antonio Galloni, Vinous, June 2022)
The 2019 Pinot Noir (Sonoma Coast) is a heady, effusive wine. Succulent dark cherry, plum, licorice, mocha and a kiss of new French oak lend raciness to this gorgeous, extroverted Pinot Noir from Ferren. Soft and open-knit, with no hard edges, the 2019 is a terrific introduction to Matt Courtney's Ferren wines. (Antonio Galloni, Vinous, June 2022)
Jun 17th, 2022
Medium extracted, blackberries, dark cherries, strawberries, well extracted cranberries & pomegranate with blueberries highlights. Cinnamon stick, medium dark spice, clove, nutmeg, vanilla, red licorice & cola, limestone, dry crushed rocks, volcanic minerals, dry herbs, dry stones, dry top soil, fresh & withering dark, red, blue florals highlighted with violets. The acidy is like a gentle stream. The long finish is, well balanced, polished, elegant and on the long sets into persistent spice.
Still needs another 4-6 years in bottle.
Thanksgiving part II.
Medium extracted, blackberries, dark cherries, strawberries, well extracted cranberries & pomegranate with blueberries highlights. Cinnamon stick, medium dark spice, clove, nutmeg, vanilla, red licorice & cola, limestone, dry crushed rocks, volcanic minerals, dry herbs, dry stones, dry top soil, fresh & withering dark, red, blue florals highlighted with violets. The acidy is like a gentle stream. The long finish is, well balanced, polished, elegant and on the long sets into persistent spice.
Still needs another 4-6 years in bottle.
Thanksgiving part II.
Nov 30th, 2019
Toasty chocolate notes, full body with medium plus acidity, blueberry and sweet raspberry on the palate.
Toasty chocolate notes, full body with medium plus acidity, blueberry and sweet raspberry on the palate.
May 11th, 2018