Paul Hobbs
CrossBarn Anderson Valley Pinot Noir
Anderson Valley, North Coast, California, USA
The 2013 Anderson Valley Pinot Noir is a bit darker in color than the Sonoma and also hits 14.1% abv. The nose is darker, too, with black fruit instead of the red and an even earthier note. There is a similar type of oak spice present, as well. On the palate, flavors fall in line with the Sonoma Pinot, with red fruit prevalent and less tartness. The initial contact is not as brash, and the wine carries itself with some degree of elegance. It is still a California Pinot Noir, though, so don't expect it to be too delicate or dainty. It does flex its bicep a bit.
The 2013 Anderson Valley Pinot Noir is a bit darker in color than the Sonoma and also hits 14.1% abv. The nose is darker, too, with black fruit instead of the red and an even earthier note. There is a similar type of oak spice present, as well. On the palate, flavors fall in line with the Sonoma Pinot, with red fruit prevalent and less tartness. The initial contact is not as brash, and the wine carries itself with some degree of elegance. It is still a California Pinot Noir, though, so don't expect it to be too delicate or dainty. It does flex its bicep a bit.
Aug 19th, 2015
Rhubarb on the nose. Dark honey and black cherry. Baked fruit. Sage but in honey. Finish is tannin free and smooth. Compared to a burgundy we tasted it next to it is a lot fatter and sweeter.
Rhubarb on the nose. Dark honey and black cherry. Baked fruit. Sage but in honey. Finish is tannin free and smooth. Compared to a burgundy we tasted it next to it is a lot fatter and sweeter.
Feb 18th, 2018
A bit more full bodied them the Sonoma Coast Pinot!
A bit more full bodied them the Sonoma Coast Pinot!
Nov 14th, 2016
Love the black fruit in this Pinot. Different and delicious. #MiniWineReview #2GU
Love the black fruit in this Pinot. Different and delicious. #MiniWineReview #2GU
Jun 9th, 2016A bit fuller bodied Pinot compared to their Sonoma coast!
A bit fuller bodied Pinot compared to their Sonoma coast!
Feb 10th, 2016
