Winemaker Notes
The nose leads with aromas of plum and berries intermixed with crushed rocks. Notes of pomegranate are counterpointed with lively elements of orange peel and dried flowers. The entry is fat with a mid-palate lift of plum and flowers. The tannins are very tea-like, and carry on to the elegant finish with a touch of fresh acidity. An impression of minerals and earthiness is conveyed throughout the palate, adding intrigue and complexity. The palate is uniquely soft and chalky, and is filled with flavors of berry and mocha, with a subtle toasted almond finish.
Professional Ratings
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Wine Enthusiast
Bright, vivid aromas of purple and red flowers, fennel pollen, dried cranberry and crushed slate drop into a palate that's zippy in acidity. Flavors of dark hibiscus, elderberry jam, thyme and more fennel fly across the palate.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Taking advantage of the cool Pacific breezes that arrive via gaps between the Gabilan Range and the Santa Lucia Mountains, San Benito AVA is a great Central coast source for cool climate whites and Pinot noir.