Stag Hollow

Highlighting a wonderful boutique winery in the Yamhill-Carlton AVA, Stag Hollow was founded by Mark Huff and Jill Zarnowitz. I have long been an admirer of these great wines, sourced from their estate vineyard. These are truly some great people in Oregon wine. Mark Huff serves as winemaker and vineyard manager, while Jill takes care of the rest of the winery. The 34 acre vineyard is planted on a steep, southwest facing slope. There are currently, nine clones (cultivars) of Pinot Noir planted as well as Chardonnay, Muscat Ottonel, Early Muscat, and Dolcetto. I have had many older wines by Stag Hollow, including an epic 2002 ‘Reserve’ Pinot Noir and have found their wines to be incredible age-worthy. Winemaker Mark Huff originally started as a home brewer and then was drawn to making wine. In the mid-1980s Mark began bringing in grapes from California and was experimenting with making wines from his home.  After some time Mark and his partner, Jill Zarnowitz, purchased the property next to Wahle Vineyard, and began planting their vineyard in 1990, releasing their first commercial wine from the 1994 vintage.

Their 2014 Stag Hollow Dolcetto (WWB, 91) landed on my WWB Top 100 of 2017 and is a downright steal at only $22.00. This wine has incredible depth, terroir and range that is a can’t miss bottling. A killer new release that is also an unusual planting for the AVA is their 2015 Stag Hollow Tempranillo (WWB, 91). This outstanding wine has a wonderful combination of earthy tones and rich dark fruit flavors. One of the great wines that I have tried from the 2014 vintage in Oregon, the 2014 Stag Hollow ‘Reserve 777/114’ Pinot Noir is a limited release wine that is not typically made each year. This great wine has an incredible mouthfeel and maintains wonderful elegance and intensity, beautifully reflecting this warm, near-perfect vintage in Oregon. Learn more about this great historic Oregon winery at https://www.staghollow.com/ Here are the outstanding new wines by Stag Hollow. 

Great looking label on all Stag Hollow wines.

2015 Stag Hollow Tempranillo- A mere 93 cases  of this warm vintage wine were produced. This begins with earthy aromatics of damp soil, cigar shavings and blackberry. The mouthfeel is seductive, as the wine reveals dark and red fruit flavors with good minerality. Tannic and delicious, this one of a kind wine is seriously awesome. Drink 2018-2026- 91

2014 Stag Hollow ‘Yamhill-Carlton’ Pinot Noir- The 2014 ‘Yamhill-Carlton’ Pinot Noir by Stag Hollow begins with aromas of bllack tea, forest floor and peat moss. The mouthfeel is gorgeous, as the silky wine glides across the mid-palate. Blackberry cobbler, forest floor and black cherry preserve flavors impress. Hedonistic, yet elegant, this is an outstanding effort by the talented hands of Mark Huff. Drink 2018-2026- 91

2014 Stag Hollow Dolcetto- The 2014 Stag Hollow Dolcetto is another gorgeous release from this longstanding Oregon estate. This rarely found Italian varietal opens with aromatics of red currant, red cherry, sweet tobacco and nutmeg. There are flavors of red cherry, red raspberry, cram-orange, teaberry and suggestions of white pepper. This shows impressive range and rich red fruits, while maintaining a strong mineral backbone. Overall this is a lovely example of the varietal outside of Italy. Drink 2018-2028- 91

2014 Stag Hollow ‘Reserve 777/114’ Pinot Noir- The 'Reserve 777/114' Pinot Noir is only made in years where the winemaker finds exceptional elegance. The resultant wine begins with aromas of candied red cherry, red raspberry, teaberry, cigar box, orange blossom and forest floor as the wine shows considerable range. The mouthfeel of this feminine style wine is absolutely gorgeous. There is a seamless quality to this wine that is rarely found. Like the other 2014 'Reserve' bottling, this has the structure and elegance to cellar for over a decade. Drink 2018-2030- 94

2014 Stag Hollow ‘Reserve’ Pinot Noir- The 2014 Reserve Pinot Noir is a blend of 8 different clones. This displays a slightly orange hued color and begins with gorgeous aromatics of red cherries, black truffle, white pepper, orange rind and suggestions of pipe tobacco. The earthy elements of this hot vintage wine are evident before folding in flavors of red fruits, orange zest and forest floor which carry on through the lingering finish. This gorgeous wine has just started its journey, but should cellar well past 10 years. Drink 2017-2029- 92

2014 Stag Hollow ‘Vendage Selection’ Pinot Noir- The 2014 'Vendange Selection' Pinot Noir by Stag Hollow is a blend of Pommard and Colmar 538 clones. This wine begins with bright aromatics of forest floor, black truffle oil, black cherry, wild blackberry and suggestions of cranberry. On the palate the flavors of dark fruits, black truffle, orange rind, guava puree and slight hints of cola beautifully weave together as this wine has considerable range. The minerality, light tannins and mid-palate weight suggests this is another age-worthy wine from this exceptional producer of Pinot Noir. Only 93 cases made. Drink 2018-2030- 93

Nicolas-Jay

As part of our Oregon Wine Month features, we bring you a great boutique winery out of Oregon, Nicolas-Jay, a project winery founded by eminent Burgundian winemaker Jean-Nicolas Meo and music entrepreneur Jay Boberg. Jean-Nicolas Meo has experience working with grand crus of Burgundy and has translated that into understanding Oregon terroir. Jean-Nicolas has truly produced wines from some of the finest vineyards in Burgundy such as the Richebourg, Clos de Vougeot, Corton Clos Rognet and Echezeaux vineyards. Jay Boberg serves as cellar rat and aids assistant winemaker Tracy Kendall. The winery sources from their estate Bishop Creek Vineyard on in the Yamhill-Carlton appellation, as well as grapes from other outstanding Willamette Valley vineyards, including Nysa, Momtazi, Hyland and La Colina. The resultant wine is a wonderful blend of terroir and red fruits. 

The new releasee, their 2015 Nicolas-Jay ‘Willamette Valley’ Pinot Noir (WWB, 91) shows really good range and earthy tones. Beautifully balanced, this is a wine that will cellar well for a decade or more. Nicolas-Jay also produces single vineyard bottlings that are mailing list only. Learn more about this great Oregon winery at https://www.nicolas-jay.com Here is the great new Pinot Noir release by Nicolas-Jay

2015 Nicolas-Jay ‘Willamette Valley’ Pinot Noir- This translucent hued Pinot Noir starts off with heady aromatics of cran-pomegranate, forest floor and suggestions of cigar ash. The palate shows a nice acidity and brightness with guava, red cherry candy and raspberry preserve flavors that sit with the astringency. With a touch of citrus rind towards the back end, this outstanding feminine style Pinot Noir wine will cellar well over the next decade. Drink 2018-2028- 91

Interview with new Dunham Cellars Head Winemaker, Rob Campisi

There has been some exciting news from Dunham Cellars in the past few weeks as they have promoted their assistant winemaker, to head winemaker. Rob Campisi has been working in the wine industry since 2007. Studying from one of Washington’s great winemakers, Dan Wampfler, Rob now has the opportunity to take over one of the outstanding lineups in Washington wine. I recently had the opportunity to sit down with him and chat about his recent promotion. These are very exciting times at Dunham and I am eager to see Rob’s deft touch in the wines. I think you will enjoy hearing more about Rob Campisi, the new head winemaker at Dunham Cellars.

WWB: How were you first interested in winemaking?

RC: Honestly, I had no idea about winemaking when I was younger. I became good friends with Dan Wampfler when he was at Columbia Crest, doing a lot of work on the west side. We got along really well and eventually became best friends. It was wild to see that he was the winemaker there because we were doing very different things. I was in the financial industry doing portfolio manager at entry level position there. The work was not really exciting. This was back in 2007 and the timing was a little depressing being a part of that industry. As soon as Dan took the position in the beginning of 2008 Dunham was half the size of what it currently is. They were a lot smaller back then so Dan hired his brother and myself, it was the three of us in the beginning. Dan promised the position taking me under his wing and show me the technical side of winemaking - beyond just tasting the wine. I literally started as a cellar rat just dragging hoses and cleaning tanks but used every opportunity I had to learn. I wanted to understand the importance of every bit of the process. I got more responsibility and then was promoted to Assistant Winemaker. A huge part of my experience was having some overlap with Eric Dunham and tasting wines with him. He was one of my best friends but as far as taking me under his wing and the style that he started, Eric had a great influence on me. 

WWB: What was it like learning from Dan Wampfler? What are some of the challenges of taking over after such acclaimed winemakers?

RC: Learning the technical side of winemaking from Dan was major part of building my foundation.  He not only introduced me to winemaking as a career but also something that becomes a lifestyle.  It can be a tough job, especially during harvest, with long hours.  If the passion isn’t there then this can a grueling job.

I don’t see a particular challenge from necessarily taking over after Dan but I think the biggest thing is the Dunham name itself. What Dan and Eric accomplished was really great. It’s an honor to have this opportunity but these are some really large shoes to fill.  We are nationally distributed and have experienced great reviews and accolades. The expectations are high and it will always be that way. The challenge that any winemaker has to keep in mind is that you don’t want too get comfortable. We have to use every vintage as an opportunity to do it over again and being better than the last time with careful examination from the last one. It demands creativity and the ability to constantly adapt to changes.  

WWB: Dunham has one of the best overall lineups in Washington wine. What are the biggest challenges in making everything from top Riesling to Chardonnay to Syrah?

RC: When you are making all these wines it is a real challenge. It demands a lot of time to figure out the wines and revisiting them. You want to be proactive about tasting. You might want to reach out to other winemakers. I like to hear other ideas and be open for discussion. I think that Riesling has its fair challenges. There is a simplicity of the varietal but stylistically you can bring it so many places. Like most white wines there is little room for error and anything off is obvious. There are not a ton of options with it, it is all stainless, no barrels. It’s all about maintaining aromatics but also balancing acid and sugar. Plus we are only working with one source.

Another challenging wine would be our Three Legged Red, Red Blend. There are so many wines and blending options to make this every year. This take some serious time to dial in and it’s usually our largest produced wine.  Everything else has a longer barrel maturation plan so you can pencil the plans out.  This red blend will only see a few months and you really want to deliver serious value for a $19 bottle.  

WWB: When you are not enjoying Dunham wines, what are some of your favorite wines and wineries from the Pacific Northwest?

RC: I love wines of the world. I hate to be cliche but I love great Cabernet. With the local wines I love going tasting. Trey and Keith make great wine over at Sleight of Hand, Sean Boyd at Rotie, there’s Tamarack, Dusted Valley,  I can go on and on. Then there are the wineries that have been there for a long time. Pepper Bridge for instance, Jean-Francois is an amazing winemaker. With Abeja, Dan Wampfler is up there and I have a lot of respect for that guy and his wines. Their Chardonnay is amazing. Amy, Dan's wife and partner in winemaking, has one of the sharpest palates out there. 

2018 Pacific Northwest Rose Report

Rose all day is not just a fad. Rose wines have hit a trend with not only popularity in the tasting room but quality in the bottle. The new Rose releases in the Pacific Northwest have a much greater focus on quality, whether striving for weight, tension or range in the bottle. For the past fifteen plus years I have tasted Rose wines from the Northeast that did not draw much excitement. Many were simply an afterthought, a simple saignee and thrown in the bottle. I am amazed by the transformation of Rose wines in the Pacific Northwest. Many new wines are not only delightful in the glass but are serious, stand alone bottlings that can sit with any of the best Rose wines in North America. I have to disagree with some of my colleagues on Rose — Rose is not a simple wine if it is made correctly. It can be complex, show marvelous range and also pairs remarkably with a broad spectrum of foods. It appears that good Pacific Northwest Rose is now here to stay.

Over the past few months I have had the pleasure of sampling nearly 100 Rose wines from Washington and Oregon. I have chosen my favorites for the report, categorizing them into good value Rose wines and top scoring Rose wines. I believe this to be the first comprehensive Pacific Northwest Rose report by any wine writer and I’ll do my best to sum up what I have sampled.

Out of Washington, in terms of value, there are great Rose wines by Chateau St. Michelle, as both the 2017 14 Hands Rose (WWB, 89) and 2017 Chateau St. Michelle Rose (WWB, 89) get high marks, particularly at their price points. Also check out the 2017 Maryhill Rose (WWB, 89) and the 2017 Charles and Charles Rose (WWB, 88) which overdeliver considering their price. Seven Hills continues to make some of the best value Rose and their 2017 Seven Hills Rose (WWB, 90) is no exception, showing wonderful astringency and elegance. Amongst the top scoring Rose wines, standing tall is the stunning 2017 DeLille Cellars Rose (WWB, 93) which is truly one of the great Rose wines made in North America. This has tremendous weight, tension and range — and is nearly impossible to resist right now. Cayuse Vineyards (WWB, 93) makes a world-class Rose that shows absolutely gorgeous range, texture and complexity. Gramercy Cellars has gained a nationwide reputation for their Rose and the 2017 Gramercy Cellars Rose (WWB, 92) is up there with their best Rose wines produced. This new edition is blending at its finest, a Rhone style Rose sourced from the esteemed Olsen Vineyard. Long Shadows has a similarly great reputation for Rose and the 2017 Long Shadows ‘Julia’s Dazze’ Rose (WWB, 92) is a downright stunning bottling that has incredible texture and ‘dazzling’ acidity that is not to be missed.

Some excellent value Rose wines hail from Oregon, particularly the 2017 Erath Rose (WWB, 88) and the 2017 Portlandia Wine Company Rose (WWB, 89). There were a host of Rose wines from Oregon that scored over 90 points. Top of its class was the 2017 Toil Rose (WWB, 93) made by superstar winemaker, Chris Figgins. This wine has gobs of mouthwatering acidity and is nearly impossible to resist right now. Just as good and truly one of the top Rose wines in North America is the 2017 Big Table Farm Rose (WWB, 93) which is rich, displaying a tremendous mouthfeel and tension. Also do not miss top Rose wines by Stoller, Child’s Play, Willakenzie Estate and Gran Moraine. Cheers to a fantastic summer of Rose from all of us at Washington Wine Blog. 

Washington

Value Rose: 

2017 14 Hands Rose- This deep colored wine starts off with aromas of candied red cherry with raspberry cordial aromatics and a touch of white rose. The palate shows nice weight and minerality. Red fruits mingle with floral undertones. This is an outstanding effort that impresses for the price. Drink 2018-2022- 89

2017 Chateau St. Michelle Rose- The label implies a crisp Rose and that’s what you are delivered. Light red fruit aromatics connect with a zingy acidity that sits through the drinking experience. Seriously good, pair this awesome new Rose release with Kushi oysters. Drink 2018-2022- 89

2017 Charles and Charles Rose- Largely comprised of Syrah, on the nose the wine starts off with a touch of lilac and pomegranate, while notes of rhubarb and a hint of cut grass show through on the palate.  This ends on a strong note with a lingering cherry driven finish. The 12.3% alcohol makes for a refreshing summer beverage. Drink 2018-2020- 88 (S.L.)

2017 Revelry Vintners Rose- The winery has gained a sterling reputation for great value Rose and this wine is no exception. Made from Cabernet Franc and Grenache, this reveals light red fruit flavors with a backing of bright acidity and citrus notes. Drink 2018-2020 -88

2017 Board Track Racer Rose- A compelling value, this pale colored Rosé starts off with light watermelon and red cherry candy on the nose. The palate shows nice minerality and mouthfeel, showing off guava, ripe strawberry and orange zest flavors. A touch sweet, nonetheless delicious. Drink 2018-2022- 89

2017 Underground Wine Project ‘And Why I’m Mr. Pink’ Rose- A Sangiovese based Rose, the wine takes on a very delicate flavor profile of red fruits with a touch of orange zest towards the back end. Nicely astringent, this really needs food to shine. Drink 2018-2020- 88

2017 Isenhower Rose- The nose is reminiscent of watermelon and guava. Very delicate, but showing good minerality, this showcases red fruits with a touch of citrus rind towards the back end. Drink 2018-2020- 88

2017 Barnard Griffin Rose- Light and soft, this delivers good acidity and lighter red fruit flavors. Enjoy this refreshing style Sangiovese Rose while the acidity remains intense. Drink 2018-2020- 87

2017 Vino La Monarcha Rose- This starts off with rose petals and watermelon on the nose. The palate shows good tension with light red fruit flavors. Refreshing and light, this is a really nice effort. Drink 2018-2022- 89

2017 Maryhill Rose- The vivid pink color catches one's eye right away.  Clocks in at 12.5% alcohol. From the Tudor Hills Vineyard, this rose offers cranberries, raspberries and a small dose of minerality. Drink 2018-2020- 89 (S.L.)

Top Rose Wines: 

2017 Gramercy Cellars Rose-The 2017 Gramercy Cellars Rosé is a blend of 44% Cinsault, 31% Grenache and 25% Syrah, all sourced from the Olsen Vineyard. This pale colored Rose begins with a bouquet of white peach, red cherry candy and watermelon with a slightly smoky edge. The minerality is fantastic, as is the gorgeous mouthfeel. Balanced, showing good weight, the Rose unveils red cherry, cran-orange and rose water flavors. This is another outstanding wine made by the talented winemaking team of Greg Harrington and Brandon Moss. Drink 2018-2022- 92

2017 Côte Bonneville Rose- This Cabernet Franc Rose is the follow up to the absolutely outstanding 2016 bottling. The nose is highly perfumed with red rose and guava puree with bright strawberry. Lithe and rich on the palate, this shows off lovely watermelon, strawberry and a touch of citrus rind flavors. Delicious and highly poised, this is a stunning new wine by superstar winemaker Kerry Shiels. Drink 2018-2022- 92

2017 Lauren Ashton Rose- The 2017 Lauren Ashton Rose is a wine with sterling minerality. Lighter rose petal and watermelon aromatics fill  the nose. The palate has a nice texture with red cherry, red raspberry and guava flavors. This crisp wine is a gorgeous effort by superstar winemaker Kit Singh. Drink 2018-2022- 91

2017 Lagana Cellars Rose- Sourced from the Breezy Slope Vineyard, this 100% Pinot Noir Rose starts off with lighter red fruits on the nose, with a citrus edge. I like the combination of astringency and structure here as the wine showcases light guava, watermelon and lemon rind flavors. This is very refreshing. Drink 2018-2022- 89

2017 Seven Hills Rose-Made from Cabernet Franc grapes, winemaker Casey McClellan has blended in smaller parts of Malbec and Petit Verdot in this Rose. Pale in color and weighing in at 12.6% alcohol, this has pear, honeydew melon and guava on the nose. You have to love the texture here as the wine reveals light red cherry and guava flavors that connect with the good tension. This is another outstanding Rose by Seven Hills. Drink 2018-2022- 90

2017 Saviah Rose-Sourced from the Dugger Creek Vineyard this shows very pretty rose petals and red fruit on the nose. The weight and minerality is there with lovely citrus undertones. Drink 2018-2022- 90

2017 Syncline Rose- One of the great new release Rose wines, this starts off with sexy rose petals on nose with smoky accents on the mid-palate and red cherry. Delicious and lithe, this has a dense mouthfeel and is nearly impossible to resist right nowl. Drink 2018-2022- 91

2017 Bledsoe Family Wines Rose- The minerality and richness to this wine really stands out as lighter red fruit flavors of guava and strawberry puree build on the mouth. Gorgeous and downright delicious, this displays the signature texture of superstar winemaker Josh McDaniels. Drink 2018-2022- 91

2017 DAMA Wines Rose- Made from Cabernet Franc, this wine starts off with white rose, cranberry and red cherry candy on the nose. The silky texture and rich mouthfeel combines to create a wonderful experience on the tongue. Ripe strawberry puree, guava and cran-cherry flavors come to mind. Finishing strong with cherry cream and minerals, this is a downright awesome Rose by DAMA. Drink 2018-2022- 91

2017 L’Ecole No. 41 Rose- Sourced from Grenache vines in the Horse Heaven Hills, this begins with aromatics of orange blossom, red cherry and rose water. The palate echoes the nose, with beautiful minerality, as these grapes were obviously picked early. I can’t help thinking how this refreshing Rose will beautifully compliment chilled shellfish. Drink 2018-2022- 90

2017 Pursued By Bear ‘Blushing Bear’ Rose- A blend of 50% Mourvedre, 30% Grenache and 20% Cinsault, this Rose starts off with green papaya, orange zest and red cherry candy on the nose. Creamy, with a lovely texture, this is very old-world, displaying delicate red fruit flavors with a touch of citrus rind. There is a seamless quality here that drives the wine. Drink 2018-2022- 90

2017 Tranche Rose- Lightly colored, this was aged in concrete prior to bottling. Cran-orange and a touch of wild strawberry hits the nose. Delicate, with a lithe minerality, this shows off light red fruit flavors with a touch of citrus rind towards the back end. Drink 2017-2020- 90

2017 DeLille Cellars Rose- This Rose wine is an outstanding pre-release by DeLille Cellars. Bottled in March 2018, the wine is a blend of 53% Grenache with the rest Mourvedre and Cinsault. This pale colored Rose wine starts off with aromas of rose water, watermelon, guava puree and citrus blossom. The pretty nose brings you back to the glass for more. The palate is lithe and the texture is marvelous here. Red cherry, orange peel, red raspberry puree mark the palate. The richness to this wine and acidity shines through. This is a marvelous effort by DeLille that is truly one of the best in the state. Drink 2018-2024- 93

2017 EFESTE Rose- This is a blend of Mourvedre and Grenache sourced from the Boushey Vineyard. Wonderful floral aromatics mark the nose with red fruits. This shows good astringency with a rich mouthfeel. Red cherry, cran-orange and rose water flavors impress. Drink 2018-2022- 91

2017 Time & Direction Rose- Sourced from Grenache vines, this pale colored Rose begins with aromas of guava, strawberry and rose petals. The palate is bright, showing mouth-watering acidity. This hard to resist Rose finishes clean with light red fruits, minerals and a touch of tangerine rind. An outstanding debut, enjoy this wonderful Rose over the next few years. Drink 2018-2022- 90

2017 Eternal Wines Rose- Sourced from Grenache vines planted in the French Creek Vineyard, this limited production, pale colored Rose starts off with light lemon zest and guava aromatics. The effervescence and astringency is lively, showcasing very delicate orange peel and red currant with watermelon flavors. Drink 2018-2022- 88

2017 The Walls ‘Cruel Summer’ Rose- Citrus rind, teaberry and red cherry line the delicate nose. This has a Provencale feel, with a lively acidity. The texture here is really outstanding. Light citrus and red fruit flavors mingle with minerals. This is an outstanding effort that is really needing a hot summer day. Drink 2018-2022- 90

2017 W. T. Vintners ‘Parasol’ Rose- This Pinot Noir Rose is Sourced from Underwood Mountain. Very delicates red fruit and rose petal aromatics grip you. There is nice weight and acidity as the mid-palate texture is marvelous showing off bright red fruit flavors with lighter citrus undertones. Great as a stand-alone Rose, this would also pair nicely with sushi. Drink 2018-2022- 91

2015 Cayuse Vineyards ‘Edith’ Rose- The ‘Edith’ Rosé comes from the Armada Vineyard, utilizing Grenache, the fruit is picked at a very low brix, crushed and then set into maceration for 24 hours followed by a gentle press. The wine is then partly stored in concrete eggs and stainless steel. The result is a wonderful fresh, precise Rosé, with aromatics of sliced strawberry, guava, white peach and wild mushroom nuances. The texture and minerality gorgeous driven by ripe strawberries, teaberry, orange rind and suggestions of baking spices, all underlined by a lovely saline streak. The texture is wonderful, as it leads to an exceedingly long finish. This is one of the finest examples of Rosé from Walla Walla. Only 119 cases made. Drink 2018-2024- 93

2017 Dunham Cellars Rose- This shows wonderful pretty aromatics with rose petals and watermelon. The astringency is really nice as the wine shows off guava, watermelon and red cherry flavors. Delicate and poised, this is an outstanding effort by Dunham. Drink 2018-2022- 91

2017 Long Shadows ‘Julia’s Dazzle’ Rose- Sourced from The Benches Vineyard in the Columbia Valley, this wine is another spectacular effort by superstar winemaker Giles Nicault. The nose is highly perfumed with rose petals, guava puree and red cherry candy. The palate is both lush and lithe, showing off exotic rose water, cran-cherry, and blood orange flavors. The tension is vibrant, as this is nearly impossible to resist right now. Enjoy this beautiful Rose young while it keeps its verve. Drink 2018-2022- 92

Oregon

Value Rose: 

2017 Erath Rose- this great value starts with aromas of orange zest with red cherry and red raspberry. Lean and linear, the wine has good structure and light red fruit flavors that connect with the tension. This needs some killer shellfish. Drink 2018-2022- 88

2017 Portlandia Wine Company Rose- A rose from the Rose City, the label is fitting in its being printed on recycled kraft paper.  This simple yet elegant Rose starts off with white flowers and strawberries on the nose, followed by watermelon and cranberries on the palate with a brisk minerality. Drink 2018-2022- 89 (S.L.)

2017 Walnut City Rose- Very delicate on the nose, there are flavors of red fruits that entice. The minerality and light citrus finish makes this a winner. Drink 2018-2022- 88

2017 Wine By Joe Rose- Very delicate on the nose, the wine unveils some nice bright strawberry and guava flavors with crisp acidity. Light on its feet, this great value is perfect for a hot sumner day. Drink 2018-2020- 88

Top Rose Wines: 

2017 Big Table Farm ‘Laughing Pig’ Rose- This beautifully textured wine was pressed and then stored in neutral oak prior to bottling. Unfined and unfiltered, this is one of the best of its kind by superstar winemaker Brian Marcy of Big Table Farm. Richly colored, there is a wonderful vibrance and verve to this wine made of Pinot Noir grapes. Ripe strawberry and guava puree fills the nose. The palate is nearly irresistible with cran-cherry and orange zest undertones. Not for the weary, this is a rich and highly refreshing effort that is truly one of the best in North America. Drink 2018-2024- 93

NV Domaine Serene ‘X’ Rose- Beautifully astringent and refreshing, the tenth edition of this wine yields some nice sour cherry, guava and cran-orange flavors connected with minerals. Drink 2018-2022- 90

2016 Brandborg ‘Fleur de Lis’ Rose- Made from Pinot Noir grapes sourced from the Ferris Wheel Estate Vineyard, this begins with aromas of guava and teaberry. Smooth and delicate, the wine shows off light red fruit flavors with rose petal and a touch of wild mushroom. Drink 2018-2022- 88

2017 Sokol Blosser Rose- Made from Pinot Noir, this starts off with a lighter nose of rose petals and watermelon. Bright, with good acidity, the wine unveils a nice array of red fruits with a touch of citrus. Drink 2018-2022- 89

2017 Fullerton ‘Three Otters’ Rose- A blend of 60% Pinot Noir and 40% Pinot Gris, this opens with a bouquet of rose petals, ripe red cherry and strawberry. Wonderfully balanced and poised, with strong acidity, the wine showcases guava puree, strawberry and rose water flavors. This is a serious Rose by Fullerton. Drink 2018-2022- 90

2017 Yamhill Valley ‘Estate’ Pinot Noir- This wine begins with guava and strawberry aromas, leading to a lively acidity and smooth mouthfeel. Light red cherry and red raspberry flavors complete this refreshing wine that is in need of a hot summer day. Drink 2018-2022- 89

2017 Airlie Rose- This deep coloreds Rose starts off with rose petals and wild mushroom on the nose. Highly poised and downright delicious, the wine delivers red cherry candy, watermelon and gran-raspberry flavors. Bright and intense, this is an outstanding effort. Drink 2018-2022- 90

2017 Child’s Play Rose- Made from Pinot Noir grapes, this outstanding wine shows off red currant, red cherry and guava puree aromatics. Beautifully balanced and slightly sweet, this shows a dazzling minerality with bright red fruit flavors and a touch of orange rind towards the back end. Superstar winemaker Tony Rynders has absolutely nailed this Rose. Grab this impossible to resist Rose by the case while you can. Drink 2018-2022- 91

2017 Goodfellow Rose- Pale in color, with an orange hue, the wine shows off pretty tangerine and guava aromatics. Bright, with a good astringency, the wine shows off lemon zest, kumquat and bright watermelon flavors. Drink 2018-2022- 89

2017 Gran Moraine Rose- This limited release Rose is a striking effort from this estate. Made from Pinot Noir grapes, this starts off with wild mushroom, red cherry and guava on the nose. The palate reveals a silky texture, leading to ripe strawberry, guava and cran-raspberry flavors. Crisp and delightful for a hot summer day, this outstanding effort shows both lovely poise, elegance and weight from this exciting vintage in the Willamette Valley. Drink 2018-2024- 92

2017 Toil Rose- Coming off the sterling 2016 Rose, the 2017 Toil Rose is another spectacular effort by superstar winemaker Chris Figgins. This shows off a beautiful orange-pink hue with rose petal, blood orange rind and a touch of honeysuckle on the nose. The mouthfeel is simply gorgeous, as the wine reveals wonderful rose water, red cherry puree, guava and cran-orange flavors. Delicate, refreshing, and downright delicious, this is up there with the best Rose wines in the northwest and is nearly impossibly to resist right now. Drink 2018-2024- 93

2017 Raptor Ridge Rose- This Rose was actually barrel fermented for a short time. The nose has cantaloupe with wild mushroom and red fruits. Really good acidity marks the mid-palate as the silky smooth mouthfeel impresses. Candied raspberry, guava and red cherry flavors persist. This is an outstanding effort by Raptor Ridge. Drink 2018-2022- 90

2017 Chehalem ‘Three Vineyard’ Rose- This outstanding wine shows a feminine streak. Red cherry, red currant and watermelon flavors beautifully mingle with bright acidity. The mouthfeel is excellent here. Drink 2018-2022- 90

2017 William Marie Rose- This deep colored wine begins with aromas of red cherry with red currant and citrus rind. The minerality here is really good, as is the balance, as red fruits dance with minerals. Slightly sweet, this is an excellent effort by William Marie. Drink 2018-2022- 89

2017 Stoller Rose- This beautiful pale colored Rose starts off with a wonderful bouquet of rose petals, red cherry and orange rind. Bight acidity marks this outspending wine with red cherry and cran-orange flavors and a touch of guava. Bright and intense, this is an outstanding new wine by Stoller. Drink 2018-2022- 91

2017 Willakenzie Estate Rose- Winemaker Erik Kramer has crafted this great new Pinot Noir Rose. Pretty lighter red fruit aromatics fill the glass. The plush texture really shines here. Red currant jelly, red cherry and pomegranate with a kiss of citrus rind complete this fantastic new wine. Drink 2018-2022- 91

Domaine Serene

In the heart of Oregon Wine Month now, we bring you the latest releases from one of the top wineries in Oregon, Domaine Serene. One of the top estates in Oregon, Domaine Serene has earned a national reputation for incredible Chardonnay and Pinot Noir wines. Founded in 1989 by Grace and Ken Evenstad, Domaine Serene is perched atop the Dundee Hills, with absolutely stunning views of the valley. If you have never visited Domaine Serene, it is a must visit. As good as the views are, the wines are even better. The Evenstads have recently been in the news as they gave the largest donation for wine education in Oregon wine history, helping create the Grace and Ken Evenstad Center for Wine Education at Linfield College (https://www.linfield.edu/linfield-news/grace-and-ken-evenstad-pledge-to-revolutionize-wine-education-with-6-million-gift-to-linfield-college/). Since starting Domaine Serene the Evenstads have revolutionized Oregon wine. 

The new Domaine Serene releases were simply stunning, coming from the warm 2015 vintage. A blockbuster new wine, the gorgeous 2015 ‘Evenstad Reserve’ Pinot Noir (WWB, 95) is Oregon Pinot at its best. I have not had a better release of this wine over the past fifteen years. This is truly one for the cellar. Nearly as good was the 2014 Domaine Serene ‘Cote Sud’ Pinot Noir (WWB, 94) as the wine shows incredible earthy tones and wonderful range. These guys are really on top of their game right now. Learn more this top Oregon winery, Domaine Serene, at http://domaineserene.com/ Here are the incredible new wines from Domaine Serene.

NV Domaine Serene ‘X’ Rose- Beautifully astringent and refreshing, the tenth edition of this wine yields some nice sour cherry, guava and cran-orange flavors connected with minerals. Drink 2018-2022- 90

2015 Domaine Serene ‘Etoile Vineyard’ Chardonnay- The 2015 Domaine Serene ‘Etoile Vineyard’ Chardonnay is another highly compelling release by one of Oregon’s top producers of Chardonnay. Toasty brioche and Meyer lemon oil aromatics immediately entice with bourbon pear rounding out the nose. Powerful, yet elegant, this has a silky texture and wonderful weight. Meyer lemon creme brûlée, roasted hazelnut and poached pear flavors impress. The long, near minute long, lemon cream finish completes this awesome Chardonnay. Enjoy this great bottling over the next decade. Drink 2018-2028- 94

2015 Domaine Serene ‘Cote Sud Vineyard’ Chardonnay- Needing roughly an hour in the Decanter to develop, this great wine starts off with bright starfruit, vanilla creme brûlée and lime zest aromatics. Round and rich on the mid-palate, this shows off roasted pineapple, Meyer lemon meringue and butterscotch flavors, currently displaying an exotic edge. The minerality and salinity is gorgeous here. Drink 2018-2028- 93

2015 Domaine Serene ‘Yamhill Cuvee’ Pinot Noir- Domaine Serene’s entry level bottling that impresses in this hot vintage. Very pretty red fruit aromatics mark the nose with ripe guava, cran-pomegranate, red cherry candy and a touch of blood orange rind. The palate shows really nice poise, with red cherry, red raspberry and teaberry flavors showing beautifully. Poised, with good weight, this is a spectacular effort by Serene. Having tried the past fifteen plus bottlings of this wine, this is absolutely the best example of the Yamhill Cuvée that I’ve reviewed. Drink 2018-2028- 92

2015 Domaine Serene ‘Two Barns Vineyard’ Pinot Noir- The Two Barns Vineyard is set at a low elevation in the Dundee Hills and is set on Willakenzie sedimentary soils. This wine was aged in 48% new French oak for 18 months prior to bottling. This begins with red fruits and a touch of citrus rind on the nose, with light oak undertones. Delicate, with a silky mouthfeel, the wine showcases guava puree, strawberry and cran-orange flavors that connect with a lovely tension. A long ager, this feminine style Pinot Noir will cellar well over the next ten to fifteen years. Drink 2018-2030- 93

2015 Domaine Serene ‘Cote Sud’ Vineyard Pinot Noir- This wine saw considerable new French oak (58% new) for 17 months prior to botting. The resultant Pinot Noir opens with a bright bouquet of raspberry cordial, wild blackberry and forest floor aromatics. The weight and acidity of this wine shines, as does the delicious dark fruits that mingle with peat moss on the mid-palate. This finishes exceedingly long with a wonderful combination of damp earth and dark cherry pie. Drink 2018-2030- 94

2015 Domaine Serene ‘Evenstad Reserve’ Pinot Noir- This deep colored Pinot Noir follows up the spectacular 2014 bottling. The nose has absolutely everything you want in great warm vintage Oregon Pinot Noir. Earthy tones connect with black cherry liquor and black truffle oil on the nose. Robust, with a stunning texture, this entices without even addressing flavor. Black Forest cake, cigar ash, loganberry jam and a touch of milk chocolate and blood orange round out this absolutely incredible wine. This is the best Evenstad Pinot Noir I’ve reviewed in the past fifteen years. Drink 2018-2035- 95

Interview with Trevor Durling, Head Winemaker of Beaulieu Vineyard

Taking over for a legendary winemaker at a legendary winery is a tall order. In March of 2017 Trevor Durling was named General Manager and Chief Winemaker for Beaulieu Vineyard, only the fifth winemaker for the famed Napa Valley winery founded in 1900. Durling has previously served at some famed houses and was previously winemaker at Provenance and Hewitt prior to coming to BV. He is also a graduate of the famed UC Davis viticulture and enology program. Serving under Tom Rinaldi at Hewitt, he has learned from some of the famed names in wine. I think you will enjoy learning more about Trevor Durling, the talented winemaker at BV Vineyards.

WWB: How did you decide to attend the famed viticulture and enology program at UC Davis? What were some of your greatest inspirations from internships and faculty while you were attending school there?

TD: When I enrolled in UC Davis, my intention was to join the ROTC program and eventually become an officer in the US Air Force, following in my grandfather’s footsteps. He was a 37-year veteran, and I idolized him. However, I also knew that UC Davis was renowned for its exceptional winemaking program and I was interested in exploring this opportunity as a student at the university. When I intentionally enrolled in an introductory class to winemaking, this awakened my love of agriculture and science so not long after, I transferred to the university’s Viticulture and Enology program and this cemented my career in winemaking.

One of the most influential experiences I had while I was a student was working at Sonoma Cutrer as an intern. I was fortunate to work under Terry Adams, who took me under his wing and showed me how amazing winemaking truly was. During my internship, I had the chance to wear many different hats so-to- speak so I learned a lot about what goes into making great wines. My typical day-to day job was helping with grape sampling, being out in the vineyards, and then returning to the lab later to run the chemistry on the samples I’d collected. Then, I stuck around later into the end of the day and into the evenings to help in the cellar and get my hands dirty by inoculating tanks and even participating in tasting trials with Terry and his team. This hands-on experience was a tremendous opportunity for me to learn a lot about all aspects of winemaking and I remember the immense pride that everybody on the team had for the wines we were crafting. This resonated strongly with me and solidified my career choice of wanting to become a winemaker. While at Davis, I was very inspired and influenced by the tremendous faculty that taught us about winemaking. This group of teachers were some of the most passionate and brilliant people I’ve encountered – they truly lived and breathed wine. Studying under Dr. Roger Boulton, Linda Bisson, and Andy Walker, among others was incredibly inspiring to me as a young, enthusiastic winemaker.

WWB: Talk about your experience crafting red wines at Provenance and Hewitt - How were you able to help build their programs?

TD: I joined Provenance Vineyards and Hewitt Vineyard in March 2010 as assistant winemaker. Working under Tom Rinaldi, I helped craft wines from the Napa Valley and some of the best vineyards in Rutherford. That first year was a crazy time: some of my first work at Hewitt contributed to the fantastic 2010 vintage of Hewitt Vineyard Cabernet Sauvignon, which earned the title of Wine Spectator’s #1 Cabernet Sauvignon in 2013, and the #4 spot on Wine Spectator’s Wine of the Year list. It was an exhilarating and humbling experience, and Tom helped me put everything into perspective. Influenced by his example, I found a way to express myself more and to share with others why I really love what I get to do. When Tom retired in 2015, I was appointed Chief Winemaker at Provenance and Hewitt. But even working with Jeffrey Stambor and Joel Aiken as colleagues at Beaulieu while I was the Provenance Vineyards winemaker working across the highway has influenced me over the years. I think the more you spend time doing something, you learn to focus on what really matters, and I now recognize what’s going to move the needle and make a big impact. Asking questions, prioritizing and focusing on the right things is my new guiding mantra. I also put a lot more value now on the importance of spending time in the vineyards and working closely with my vineyard managers, ensuring the fruit is of the highest quality. I believe it shows in the glass during my tenure at Provenance and continues to guide me on the Hewitt and Beaulieu Vineyard wines.

WWB: What are some of the challenges of taking over the BV wine program after Jeffrey Stambor?

TD: First and foremost, the legacy of Beaulieu Vineyard, established in 1900, and the longevity of the Georges de Latour Private Reserve (which can easily be considered Napa Valley’s first cult cabernet) is unparalleled within Napa Valley. The wine has been made consistently since 1936, so this year we’ll be celebrating the 79th vintage with the release of the 2015 vintage. It’s one of the longest standing wines still made today with incredible heritage and I’m only the fifth winemaker in the history of Beaulieu to craft this wine. It is an amazing representation of an iconic Cabernet grown in the Napa Valley, based in Rutherford, and has been the standard of quality for decades and decades, so it’s my job not to mess that up. It’s certainly a cherished legacy to live up to and I’m making a significant effort to honor and highlight the past, while innovating for the future. I love to create and build things, but the older I get, the more I realize that nothing of quality is made by one person alone. It takes a team, even if my name happens to be the one on the bottle. You can be the best winemaker in the world but if you don’t have a supportive team, you won’t succeed. I’m a big believer that it’s important to inspire a team and to work together at all levels. The biggest challenge is always the unpredictability of Mother Nature, which will alter the vintages from year to year (which we certainly learned in 2017). But if everyone is fully engaged, working together in the winemaking process towards one goal, and feels a sense of ownership at each step, this will be reflected in the quality of the wines and will tell our story for future generations.

Of course, we want to continue to maintain our position as one of the oldest, most historical wineries that has set the standard for Napa Valley wines, namely Cabernet Sauvignons. However, we’re always looking to raise the bar and improve our wines when possible, and our winery and vineyards. I’ve joined the team at an exciting and pivotal time for Beaulieu. We have some exciting developments planned for the future of our visitor center, how we’re innovating in winemaking techniques, and improving the quality of our vineyards, which will ultimately enhance the caliber of our wines.

WWB: Your 2014 Beaulieu Vineyard Georges de Latour Cabernet Sauvignon (WWB, 95) is a stunning wine, showing incredible terroir and wonderful tension. Can you talk about this gorgeous Cabernet wine and what we have in store for the 2015 Georges de Latour?

TD: Our Georges de Latour Private Reserve Cabernet Sauvignon has been widely recognized as the benchmark Cabernet Sauvignon from Rutherford since its inaugural vintage in 1936. The 2014 vintage is a superb example of this iconic wine showing a beautiful fresh fruit character and rich, full-bodied structure. Muscular tannins support the plush, expansive palate, while its acidity is balanced and adds to the wine’s overall vibrancy. We fermented this wine in a combination of 55 percent new French oak barrels to provide early integration of fruit and oak character into the blend and enhance the dense, rich texture.

The balance of the must is fermented in stainless steel and upright wood fermenters which preserves the freshness of the fruit. We blend a small amount of Petit Verdot and Merlot with the Cabernet Sauvignon to further enhance the wine’s aroma and flavor profile.To create this stunning vintage, we hand-selected grapes from the western bench of the Rutherford AVA in our iconic BV Ranches No. 1 and No. 2, originally planted by Georges de Latour in the early 1900s. We focused on clonal selections (6, 4, 169, 5197 and 7), which yield small berries with high skin-to-juice ratio needed to make intense wines with long lifespans. I recommend aging this one at least 5 years, although it can surely age longer if cellared correctly.

I think the 2015 vintage will be recognized for excellent quality, although low in quantity. The drought conditions created small, concentrated berries that produced very concentrated, expressive wines with a ripe tannin profile. We’re just starting to release a few of our 15’s now and they’re tasting beautifully. They’re surprisingly very approachable early but with an intense flavor profile and they also have the depth and structure to age for some time. For example, our 2015 Georges de Latour Private Reserve Cabernet (although not releasing until late summer/early fall) has been delightfully surprising because of how approachable it is drinking currently. It is concentrated, powerful, very expressive and incredibly approachable now – but with great aging potential.

WWB: When you are not enjoying the great wines of Napa Valley what are some wines that you gravitate towards? Any favorite wine regions of the world to explore?

TD: I love Burgundy – the wines, the people and the region are very inspirational for me. I had the pleasure of spending two weeks there in 2016 and had the chance to visit some incredibly famous vineyards and wineries, even having a chance to do a vertical tasting of Domaine de la Romanee-Conti on my birthday, which left an indelible impression. Overall, I was struck by the amount of passion from each of the vintners I met, and how each vintner was also the person farming the land, making the wine, selling the wine, and in some cases, they were even the 10th generation of their family to do so. There is also incredible history in Burgundy, which as a bit of a history buff myself, I was completely drawn to like the old buildings and the stories behind them. This was an incredible experience for me and what I enjoy reliving while I enjoy the wines at home.

I also love drinking Bordeaux and Champagne. Additionally, Mendoza, Argentina was another location that I was able to visit that left a lasting impression. Mendoza is newer than the historical French winemaking regions, but the culture and passion of the people, mixing with amazing wines left a huge impression, like tasting some of the best Malbec in the world. Domestically, I also really enjoy Oregon and Washington wines, which I find fun to taste, explore and learn more about.Favorites included:

- Hospices de Beaune – being in the building and tasting here – incredible

- Bruno Colin in Burgundy - we tasted in the caves here which was extraordinary

- Catena Zapata – incredible Malbec in Mendoza but also one of the most beautiful wineries to visit

- Achaval- Ferrer - Argentina

- Decero - Argentina

- Domaine Serene - Oregon

Big Table Farm

I’ve been writing about one of the standout wineries in Oregon, Big Table Farm, for several years now. Last year they made the New York Times  — and honestly I feel that the national attention on them is long overdue. Led by the stellar team of Clare Carver and Brian Marcy, Big Table Farm crafts limited production wines, sourcing from some great smaller sites in the Willamette Valley. This year they have branched out and even produced a fantastic Syrah from the Rogue Valley in Southern Oregon. Visiting Big Table Farm is a unique, not to be missed tasting experience. The expansive working farm centers Clare and Brian’s house. Clare is an uber-talented artist, as her beautiful artwork appears on each bottle. Each bottle is truly a work of art.

Superstar winemaker, Brian Marcy, has previous stints at esteemed wineries including Marcassan and Neyers.  Humble and soft-spoken, Brian is a downright awesome guy to chat wine with and crafts one of the top wine lineups in Oregon. For the third year in a row, the top Rose wine that I have sampled in the past year from Oregon is the 2017 Big Table Farm ‘The Laughing Pig’ Rose (WWB, 93). This stand-alone wine combines weight, beautiful texture and a bright tension that I have not seen in Oregon Rose wines. It is a stunning wine that should be bought by the case. One of the best Pinot Noir bottlings that I have sampled in the past year out of Oregon is the 2016 Big Table Farm ‘Earth’ Pinot Noir (WWB, 95). Poised, seductive and ‘earthy’ this incredible wine is one for the cellar. Learn more about this fantastic boutique winery at http://www.bigtablefarm.com/ Here are the fantastic new release wines by Big Table Farm.

2017 Big Table Farm ‘Laughing Pig’ Rose- This beautifully textured wine was pressed and then stored in neutral oak prior to bottling. Unfined and unfiltered, this is one of the best of its kind by superstar winemaker Brian Marcy of Big Table Farm. Richly colored, there is a wonderful vibrance and verve to this wine made of Pinot Noir grapes. Ripe strawberry and guava puree fills the nose. The palate is nearly irresistible with cran-cherry and orange zest undertones. Not for the weary, this is a rich and highly refreshing effort that is truly one of the best in North America. Drink 2018-2024- 93

2016 Big Table Farm ‘Willamette Valley’ Pinot Noir- This deep colored wine is distinctly earthy on the nose with forest floor and black truffle oil overtones that marvelously connect with dark fruit. The hallmark minerality that is unveiled in this wine by superstar winemaker Brian Marcy connects with the solid weight and dark cherry, boysenberry cordial and wild mushroom flavors. With a touch of lavender towards the back end and ultra-light tannins, this beautiful wine will cellar well for a decade or more. Drink 2018-2028- 93

2016 Big Table Farm ‘Pelos Sandberg Vineyard’ Pinot Noir- Each year, the Big Table Farm ‘Pelos Sandberg Vineyard’ Pinot Noir impresses particularly considering its price and this year’s vintage is no different. Ripe loganberry jelly, white truffle shavings, blood orange and cigar box aromatics fill the glass. This shows very pretty red fruits and citrus components on the palate, with dazzling minerality. Downright delicious now, this sensational effort by Big Table can be enjoyed for the next fifteen years. Drink 2018-2030- 94

2014 Big Table Farm ‘Rogue Valley’ Syrah- Deep, dark and brooding in the glass, the 2014 ‘Rogue Valley’ Syrah entices with its bulls blood, orange rind, and chocolate fudge aromatics. The weight and tension in the wine is apparent, as black raspberry cordial, blackberry jam, coffee ground and peat moss flavors excite. Balanced and full of life, this outstanding wine will cellar well over the next decade. Drink 2018-2028- 92

The inspiration here behind this gorgeous label for their 2016 Big Table Farm 'Willamette Valley' Chardonnay. 

2016 Big Table Farm 'Willamette Valley' Chardonnay- Big Table Farm pulls off another stunning Willamette Valley Chardonnay bottling. A bit reticent on the nose, and needing an hour decant, once evolved this unveils beeswax, creme brûlée and poached pear aromas. The mouthfeel and silky smooth texture really drives this gorgeous wine. Marzipan, vanilla creme brûlée and Meyer lemon zest flavors impress. This could pass for a top class Montrachet. Drink 2018-2030- 93

2016 Big Table Farm ‘The Elusive Queen’ Chardonnay- The 2016 ‘The Elusive Queen’ by Big Table Farm is another stunning bottling from this outstanding winery. The moderate oak influence on the nose amalgamates with hints of citrus rind and baking spice aromatics. Intense and inviting, with a wonderful plush texture, the wine showcases Meyer lemon oil, vanilla whipping cream and Pink Lady apple flavors. Burly, yet elegant, this gorgeous wine needs a two hour decant if enjoying young. I can imagine this drinking well for fifteen years. Drink 2018-2030- 94

2016 Big Table Farm ‘Earth’ Pinot Noir- The ‘Earth’ Pinot Noir is a barrel selection that superstar winemaker Brian Marcy deems to be the best. Translucent in color, this starts off with beautiful aromatics of smoked brisket, white pepper, forest floor and cigar box with a smattering of dark fruits.  There is a wonderful elegance and restraint to this silky bottling. Blood orange zest, red cherry Starburst candy, peat moss and cigar ash flavors mark this exceptional wine. Rich and inviting, this one of a kind Pinot is one of the best of its kind. There is a remarkable sense of place and purity to this wine. Try to give this at least an hour decant before savoring. Only 105 cases made of this stunning Pinot Noir. Drink 2018-2033- 95

Evening Land

One of Oregon’s great wineries, Evening Land utilizes the famed Seven Springs Vineyard for their Chardonnay, Pinot Noir and Gamay bottlings. First planted in 1984, the Seven Springs Vineyard is one of the great historic vineyards in the Pacific Northwest. Planted with eastern exposure, Seven Springs Vineyard fruit experiences an abundance of morning sunlight and also experiences cool breezes in from the Pacific Ocean through the Van Duzer Corridor. The combination of heat and cool breezes affords the fruit to slowly ripen. Celebrity somm, Rajat Parr and Sasha Moorman head the winemaking team at Evening Land. They form what is truly one of the best teams in the state.

Evening Land is one of the great wineries to visit. The new lineup is simply stunning and follows up the highly impressive 2014 bottlings. An amazing effort, the 2015 Evening Land ‘Seven Springs’ Pinot Noir (WWB, 93) is among the finest entry level Pinot Noir bottling that I have tried in the past year out of Oregon. This gorgeous, mineral driven wine will cellar marvelously. Following up the scintillating 2014 bottling, the 2015 Evening Land ‘Summum’ Chardonnay (WWB, 95) is truly one of the best Chardonnays made from Oregon. The combination of terroir, bright fruit and sterling minerality is hard to find — particularly considering the heat of the 2015 vintage. Kudos to the rockstar team of Rajat Parr and Sasha Moorman on this gorgeous new Chardonnay. Learn more about Evening Land at https://www.eveninglandvineyards.com Here are the amazing new release wines by Evening Land.

2015 Evening Land ‘Seven Springs Vineyard’ Chardonnay- The Chardonnay grapes were whole cluster pressed into to once-used French barriques and Stockinger puncheons (500L) for fermentation.This starts off with brioche and tasted hazelnuts with wild mushroom accents on the inviting nose. Intense Meyer lemon oil flavor immediately entices with ripe pear and green papaya filling in, adding an exotic edge. The silky texture finishes this outstanding, mineral-driven wine. This finishes long with a buttery finish. Drink 2018-2028- 92

2015 Evening Land ‘La Source’ Chardonnay- This great wine is sourced from old-vine Dijon clones in the lower half of a narrow band of 14 vine rows. Roasted marshmallow and toasty oak mark the expressive nose with baked apple filling in. The freshness and tension to this wine is outstanding. Wonderfully poised, this shows Gravenstein apple, and lemon creme brûlée flavors. This outstanding new release by Evening Land, showing wonderful weight and tension, drinks like an outstanding Montrachet. Drink 2018-2030- 94

2015 Evening Land ‘Summum’ Chardonnay- The ‘Summum’ is sourced from 14 rows of vines located in the heart of the Seven Springs Vineyard, Deeper hued than the ‘La Source’ bottling, the 2015 Evening Land ‘Summum’ Chardonnay starts off with wonderful range on the nose with vanilla creme brulee, poached pear, buttered cashew nut and a touch of white truffle oil. The oily texture entices. This has a tremendous poise and weight, as the wine shows off Gala apple, brioche, kumquat and Meyer lemon cream flavors. The long, near minute long, cream and citrus rind finish lingers. A complete wine, this is a stunning effort by Evening Land that will age gracefully over the next ten to fifteen years. Drink 2018-2033- 95

2015 Evening Land ‘Seven Springs Vineyard’ Pinot Noir- The 2015 Evening Land ‘Seven Sorings Vineyard’ Pinot Noir is an outstanding effort from this exciting vintage in the Willamette Valley. Forest floor, ripe red cherry and red raspberry cordial mark the highly perfumed nose. The palate is both lithe and viscous as the wine showcases black tea, peat moss, red cherry preserve and teaberry with blood orange zest flavors that beautifully mingle with the minerality. This is a simply stunning entry level bottling by Evening Land that will cellar well over the next decade. Drink 2018-2028- 93

2015 Evening Land ‘La Source’ Pinot Noir- Mineral driven and energetic, the Dijon clone based 2015 ‘La Source’ Pinot Noir by Evening Land impresses in this warm vintage. The ‘La Source’ starts off with beautiful aromatics of black tea, black truffle shavings, peat moss and wild blackberry preserves. This has wonderful mid-palate range, as the wine beautifully unveils citrus rind and dark fruit flavors with earthy undertones. Exotic, and full of life, this outstanding wine will cellar well for the next fifteen plus years. Drink 2018-2033- 94

2015 Evening Land ‘Anden’ Pinot Noir- Sourced from vines first planted in 1984, the ‘Anden’ Pinot Noir by Evening Land begins with heady aromas of black truffle, peat moss, loganberry cobbler and Asian spices. The aromatics are so intense and exotic that you are compelled back to the glass for more. Lithe, with wonderful Burgundian earthy tones, the wine shows off black truffle, forest floor, cigar box and blackberry pie flavors that sit alongside some wonderful tension. The ‘Anden’ Pinot Noir is simply stunning right now and will cellar well for the next two decades. Drink 2018-2033- 95

Goodfellow

Moving through another glorious Oregon Wine Month, we bring you another great producer of Chardonnay and Pinot Noir. Initially founded in 2002 as Matello Winery, Goodfellow sources from some great vineyards in the Willamette Valley. The winemaker, Marcus Goodfellow, grew up on a Douglas Fir tree farm in Oregon. Inspired by learning about wine through his work in fine dining,  Marcus worked his first harvest in 2002 at Evesham Wood and made his first wines that same year. Marcus learned under eminent Cristom winemaker, Steve Doerner, who taught him finer details about fermentation. 

Marcus’s wines are outstanding across the board. I scored al of his wines above 90 points. There is a remarkable consistency with the winemaking, none more so than his entry level Pinot Noir bottling, the 2015 Goodfellow ‘Willamette Valley’ Pinot Noir (WWB, 90) which has a lovely texture and shows its feminine side. This wine is a serious value at only $23.00 and is truly one to buy by the case. The 2015 Goodfellow ‘Heritage No. 6’ Pinot Noir (WWB, 92) showed wonderful range and a good combination of fruit and terroir. Learn more about these great wines at https://goodfellowfamilycellars.com Here are the outstanding new wines by Goodfellow. 

2015 Goodfellow ‘Richard’s Chardonnay- The nose shows light cream and pear aromatics. There is some really good intensity to this wine, showing off bright lemon zest and vanilla cream flavors that sit alongside some serious tension. This is really impressive by Goodfellow. Drink 2018-2028- 91

2015 Goodfellow ‘Durant Vineyard’ Chardonnay- Creamy and light citrus notes line the nose.  There is a good combination of weight and balance on the mid-palate, displaying butterscotch and lemon zest flavors. Drink 2018-2026- 90

2015 Goodfellow ‘Willamette Valley’ Pinot Noir- This translucent colored wine starts off with sage and forest floor with dark cherry on the nose. The palate is feminine with light red fruits and a silky texture. Citrus rind flavors combine beautifully as this shows nice weight toward sthe back end. Drink 2018-2024- 90

2015 Goodfellow ‘Durant Vineyard’ Pinot Noir- Set in the Dundee Hills, this starts with cran-cherry and forest floor on the nose. The palate is both rich and lithe, showing off red cherry candy and lavender with forest floor flavors. This is another outstanding bottling by Goodfellow. Drink 2018-2028- 91

2015 Goodfellow ‘Fir Crest Vineyard’ Pinot Noir- This limited production wine is sourced from a small vineyard set in the Yamhill-Carlton AVA which was first planted in 1985. Earthy aromatics with sage and peat moss fill the glass. The palate is lithe and shows wonderful tension and earthy tones. Forest floor, blackberry jam and lighter citrus tones finish off this outstanding wine. Drink 2018-2025- 91

2015 Goodfellow ‘Whistling Ridge Vineyard’ Pinot Noir- The Whistling Ridge Vineyard is located in the Ribbon Ridge AVA. The wine was aged for 20 months in French oak prior to bottlibng. Citrus and red fruits line then evocative nose. The texture here is lovely as there is a beautiful astringency to the wine. Red cherry, red currant, and orange zest flavors impress. Drink 2018-2038- 92

2015 Goodfellow ‘Heritage No. 4’ Pinot Noir- Sourced from the Whitstling Ridge Vineyard, this starts off with orange rind, red cherry and black truffle aromas. The texture here is lovely, as is the juicy acidity. Black tea, wild blackberry, black cherry and forest floor flavors beautifully combine here. Drink 2018-2026- 92

2015 Goodfellow ‘Heritage No.5’ Pinot Noir- Sourced from the Durant Vineyard, this wine begins with bright aromas of white truffle, blackberry and black tea. This has nice length with black tea, teaberry and red cherry preserve flavors with a touch of forest floor. Drink 2018-2025- 91

2015 Goodfellow ‘Heritage No. 6’ Pinot Noir- The wine is sourced from the Fir Crest Vineyard. Red cherry and cranberry aromas fill the glass. The soft texture is lovely. Black truffle, black tea, orange zest and red cherry flavors wonderfully combine. Drink 2018-2026- 92

Mina in Miami

When I am traveling I am always looking to try some of the top area restaurants. Last weekend in Miami I had the chance to try two top restaurants, both with completely different food and ambiance. One of the top restaurants in Seattle, RN74 by celebrity chef, Michael Mina, has been a Seattle fixture for more than a decade. Michael Mina now has over 20 restaurants from Hawaii to Miami, with even a restaurant in Dubai. A recent visit to Pizza & Burger and Stripsteak in Miami was a delightful culinary and visual experience that I won’t forget.

Pizza & Burger is located in the Fontainebleau hotel, a Vegas style and posh and modern establishment on South Beach in Miami. Walking down the stairs into Pizza & Beer you are greeted with a chic, pub style atmosphere, with many beers on tap and a small but well-placed and priced wine list. My heart yearned for one of my personal favorites, the 2015 Dariosh Chardonnay ($120.00), but I decided to have the bartender make me a mezcal old-fashioned. I was not disappointed as the drink was beautifully balanced, showing a refreshing yet smoky side. I also enjoyed a few sips of their NV Tattinger Champagne ($16.00 per glass), which was very well-priced.

The nachos were serious fabulous.

For food we had a very challenging decision to make. It was one of those pub style menus where everything looks good. The manager helped us with some delicious selections that did not disappoint. The nachos were made with a heaping pile of homemade chili and mounds of delicious cheese, cheese sauce, pico de Gallo and guacamole. My girlfriend and I agreed that this was some of the best nachos we have ever tried.

We also ordered one of their signature dishes, the signature chicken wings with slow cooked honey sauce. The chicken was perfectly cooked, soft and tender. We wanted seconds. We needed to order a Pizza and Burger to share and we were glad we did.

The scampi pizza came with locally sourced shrimp that were incredibly fresh and served as the perfect compliment to the garlic white sauce. The crust was also perfectly cooked. I chose the dry-aged steak burger, which melted in your mouth. With homemade cheese sauce, this seriously gave the RN74 burger a run for its money. 

Directly following our comfort food adventure we whisked off through a secret entrance leading us to Stripsteak, also located in the Fontainebleau hotel. We were transformed from pub to club as a lively, South Beach worthy experience awaited. Stripsteak has luxurious leather booths and even a live DJ spinning house music. We started our culinary experience in the kitchen, with Stripsteak chef, William Crandle, as we were greeted to a delightful  array of amuse bouches.

Champagne is always a great way to kick off a great meal — especially when you begin with the 2006 Veuve ‘La Grand Dame’ Champagne (WWB, 95), which was a downright stunning combination for the second best thing I ate all night. Yes, that is Iranian asetra caviar with a succulent oyster. This was a jaw-dropping pairing. We enjoyed a king crab amuse with hints of summer truffle that also paired marvelously with the tete du cuvee champagne. The homemade chocolates, particularly the passion fruit chocolate was absolutely delightful. This was only the beginning of our memorable meal.

Service was impeccable throughout the night as staff operated at a perfect cadence. We could see kitchen staff mingling from our seat as they appear to truly love where they work. You can see that level of care and precision in everything you eat at Stripsteak. Upon being seated, we chose several courses including the PBJ style foie gras and the steak tartare with summer truffle shavings.

The foie gras melted in your mouth. It was also the perfect amount of foie. Advanced sommelier, Chris Zarcadoolas, guided us through a host of amazing wines on Coravin. The 2008 R. Lopez de Heredia ‘Vina Tondonia Gran Reserva’ Rose (WWB, 92) was an absolutely stunning selection to be paired with the steak tartare. The rich texture of the wine and beautiful acidity with good range really made the pairing shine.

But the highlight pairing of this meal was truly the insanely good 2007 Jean-Louis Chave Hermitage (WWB, 95) with the lobster pot pie. The silky and buttery texture of this wine was just an incredible match to the succulent lobster and Thermidor sauce.

My mouth waters as I write this. My fillet mignon was cooked to perfection and was matched with five different signature Michael Mina steak sauces. Kudos to chef Crandle in crafting these irresistible matches to his melt in your mouth steaks.

We finished the night with one of their signature desserts, carrot cake and the 1996 Chateau Guiraud Sauternes (WWB, 92) which has lost some sweetness but had an oily texture and had picked up some wonderful tertiary notes. This was the perfect end note to what was an absolutely delightful culinary adventure in Miami. 

Time & Direction

I am always inspired by great new winery projects. It is my great pleasure to introduce you all to a new winery based in Walla Walla, Time & Direction, founded by Steve Wells. Steve has a great story in wine. He began learning about wine while waiting tables in New York City. Inspired by the world of wine Steve impressively passed both the Introductory and Certified Sommelier certifications through the the Court of Master Sommeliers within months of each other.  Years later speaking with Ron Coleman of Tamarack Cellars, Steve learned about the Center for Enology and Viticulture at Walla Walla Community College. He then made a leap of faith moving from the Big Apple to Walla Walla, WA and attended school. He then began working in the tasting room and cellar at Gramercy Cellars and learned about production and the wine business. After two productive years at Gramercy Steve then began working under eminent Washington winemaker, Aryn Morell, and helped in crafting 60 different wines for 6 different clients.  Aryn allowed Steve to make his own wines at his production facility, and Time & Direction was born.

Steve sources from some exciting vineyards in Washington including the Solaksen Vineyard which is a new planting at the Lawrence Vineyards. He also sources his Roussanne, Viognier & Grenache from the Lawrence Vineyards, connecting there through Aryn Morell. His 2016 Time & Direction Syrah (WWB, 92) is co-fermented with 5% Viognier. The smoky and savory character in the wine is really outstanding. His new white wine, the 2017 Time & Direction ‘Fretboard’ White Wine (WWB, 91) shows beautiful bright acidity and wonderful range. These are serious new wines that will pair marvelously with food. Learn more bout Time & Direction at https://www.facebook.com/timeanddirectionwines/ Here are the exciting inaugural wines by Time & Direction. 

2017 Time & Direction Rose- Sourced from Grenache vines, this pale colored Rose begins with aromas of guava, strawberry and rose petals. The palate is bright, showing mouth-watering acidity. This hard to resist Rose finishes clean with light red fruits, minerals and a touch of tangerine rind. An outstanding debut, enjoy this wonderful Rose over the next few years. Drink 2018-2022- 90

2017 Time & Direction ‘Fretboard’ White WIne- A blend of Roussanne and Viognier sourced from the Columbia Valley, this opens with a bouquet of lemongrass, Gravenstein apple and green papaya as the Roussanne seems to be particularly shining brightly on the nose. Bright, with lively acidity, this shows lighter tree fruit flavors with cantaloupe and kiwi mixed in. The citrus rind driven finish creates a lovely mouth-watering effect. Drink 2018-2022- 91

2016 Time & Direction ‘Solaksen Vineyard’ Syrah- Gobs of dark fruits and smoke dominate the nose, giving this a seductive opening. There is a great combination of weight and acidity on the mid-palate as the wine reveals a nice combination of red and dark fruits with smoked pork shoulder undertones. The citrus rind towards the back end completes this fantastic new release. Drink 2018-2026- 92

Cornerstone Cellars

One of the hidden gems in Napa, first founded in 1991, Cornerstone Cellars produces some fantastic Cabernet wines that are not to be missed. Cornerstone holds their tastings in downtown Napa and are currently constructing a new tasting room in Yountville. Two Memphis physicians, Michael Dragutsky and David Sloas, originally founded this winery and the winery is currently owned by both Michael Dragutsky and Craig Camp. Relying on the winemaking talents of Charles Thomas and Kari Auringer, Cornerstone has some excellent guidance.

Charles was responsible for some absolutely epic Napa Cabernet bottlings including the Robert Mondavi Winery Reserve wines from the 1980s to the mid 1990s. He has been described by Robert Parker as a ‘star winemaker.’ Kari has been making wine in Napa for more than a decade. They have teamed to craft some really good new releases. Look to the 2014 Cornerstone Cellars ‘Benchlands’ Cabernet Sauvignon (WWB, 93) which delivers a ton of range and Napa character. This is a gorgeous, warm vintage wine, that will cellar marvelously over the next fifteen plus years. Learn more about this great winery at https://www.cornerstonecellars.com Here are the great new Cabernet releasees by Cornerstone Cellars. 

2014 Cornerstone Cellars ‘Calistoga’ Cabernet Sauvignon- This inky colored wine starts off with highly perfumed aromas of red currant, dusty earth and blackberry puree. There is a nice combination of minerality, richness and tannin to the mid-palate. Dark currant, boysenberry cordial and milk chocolate flavors connect with a nice tension in the wine. This will have a long life in the cellar.  Drink 2018-2030- 92

2014 Cornerstone Cellars ‘Benchlands’ Cabernet Sauvignon- An even deeper hue than the ‘Calistoga’ bottling, the 2014 ‘Benchlands’ by Cornerstone opens with aromas of red bell pepper, mocha and creme de cassis. The palate is lithe and downright delicious, showcasing dark currant, mint, creme de cassis and Turkish coffee flavors. This shows an exotic edge, while maintaining a wonderful tension in the wine. Drink 2018-2033- 93

Tendril

Cheers to a happy Friday to you all. As part of another exciting Oregon Wine Month we bring you one of the top producers of Oregon Chardonnay and Pinot Noir. Tendril was founded by the talented, Tony Rynders, who has made wine in Oregon for more than twenty years. A graduate of the esteemed master’s degree in Enology and Viticulture from UC Davis, Rynders previously has stints in Napa (Acacia Winery), northern Italy (Friuli), South Australia (Petaluma Winery), and Tuscany (Col d’Orcia). Previously working at Argyle Winery as assistant winemaker, at Hogue Cellars as red winemaker, as well as Domaine Serene Winery/Rockblock Cellars (10 years) as head winemaker, Tony brings a wealth of winemaking experience to Tendril. It is worth noting that during his tenure at Domaine Serene as head winemaker, Rynders obtained more 90+ point scores from the Wine Spectator magazine than any other winemaker during this period of time. Rynders is one of the great winemaking talents in the Pacific Northwest.

Last summer I had the chance to visit his winery and spend the afternoon with Tony. A truly great person to chat wine with, Tony talked about how he developed a white Pinot Noir which is now one of the great Oregon wines, the ‘Pretender’ White Pinot Noir. I recently had the chance to review his new releases as part of our Oregon Report. His new releases were just as impressive as last year. Check out the 2015 Tendril Chardonnay (WWB, 93) which holds its own with the best in the Willamette Valley.  Even better is the following up his 2014 scintillating White Pinot Noir bottling the 2015 Tendril ‘Pretender’ White Pinot Noir (WWB, 94), shows a wonderful combination of range, weight and structure. Grab a case of this gorgeous wine and enjoy over the next ten to fifteen years. Learn more about this outstanding Oregon winery at http://www.tendrilwines.com Here are the fantastic new wines by Tony Rynders and Tendril.

2015 Tendril Chardonnay- The compelling nose hits you instantly with creme brulee, roasted hazelnut and ripe nectarine. The mouthfeel and acidity here is simply outstanding. Lemon zest, kumquat and Japanese apple all mingle with the mouth-watering acidity. The huge, acid and citrus zest finish lingers for nearly a minute. Impossible to resist now, try to enjoy this great Chardonnay over the next decade or so. Drink 2018-2030- 93

2015 Tendril ‘The Pretender’ White Pinot Noir- This unique bottling from Tony Rynders, who first brought this style of wine to North America, opens with an intense bouquet of candied white peach, Welches white grape juice and a touch of vanilla cream. The silky texture is refined and connects with the wonderful balance in the wine, which excites considering the heat of the vintage. Meyer lemon cream, marzipan and Pink Lady apple flavors complete this absolutely stunning wine. Enjoy this over the next ten to fifteen years. Drink 2018-2030- 94

2015 Tendril ‘Tight Rope’ Pinot Noir- A stunning wine, this great Pinot Noir needs more than an hour in the decanter to fully develop. This barrel select wine by Tony Rynders begins with aromatics of black tea, creosote, forest floor and blood orange puree. The palate shows a wonderful combination of dark and red fruits with citrus and peat moss undertones connecting. Beautifully balanced, this great wine will cellar well over the next fifteen years. Drink 2018-2033- 93

Leonetti Cellar

A few weeks back I was fortunate enough to spend the afternoon talking wine with superstar winemaker Chris Figgins as we both share a mutual love for Arsenal football club and world class wine. Chris has been working very hard with his Toil Oregon project and has a killer new Toil lineup. The new Leonetti wines are really world-class, across the board. One of the great houses in Washington, Leonetti sources from some top Walla Walla vineyards including their own Leonetti Old Block, as well as Mill Creek Upland and Loess vineyards. The new wines are sourced from warm vintages. 2015 was a vintage in particular that saw major heat spikes in the Walla Walla valley. Chris talked about how the higher elevation sites that he sources from help protect the vines from the high temperatures. The elevation also helps impact the acidity of the grapes through marvelous diurnal shifts from day to night. 

One of the best Washington Merlot wines that I have sampled in the past year is their new 2016 Leonetti Cellar Merlot (WWB, 95) which shows an incredible combination of weight, mouthfeel, acidity and deep flavors. This is an absolutely irresistible Merlot. Even better is the 2015 Leonetti Cellar ‘Reserve’ Red Wine (WWB, 96) which is incredibly layered, rich and shows a vibrant minerality. This wine has a marvelous sense of place and purity. Learn more about these marvelous wines at http://leonetticellar.com Here are the gorgeous new wines by Leonetti Cellar.

2015 Leonetti Cellar Sangiovese- The Sangiovese by Leonetti is 100% Brunello clone and was sourced from Loess, as well as Mill Creek Upland Vineyards. The wine was aged in 100% French oak prior to bottling. The nose is distinctly oaky with beautiful red cherry and cran-pomegranate aromatics on the nose. The mouthfeel here is wonderful, with great tension and richness. There is a very intriguing combination of red and dark fruits on the palate with a touch of blood orange rind. Seductive and rich, showing some mild tannins, this gorgeous effort will drink marvelously over the next fifteen years. Try to resist this beautiful wine for at least another year. Drink 2019-2033- 93

2016 Leonetti Cellar Merlot- Aged for fifteen months in barrel, the wine was sourced from Mill Creek Upland, Loess and Figgins vineyards. This deep colored wine begins with a gorgeous bouquet. Dark cherry candy, mocha and creme de cassis fills the nose. There is wonderful tension int he wine as the it slowly reveals deep dark cherry, blackberry cobbler, and mocha flavors. This finishes extremely long with dark fruits and minerals. Superstar winemaker Chris Figgins has crafted another stunning release here that is up there with the best in the state. Drink 2019-2035- 95

2015 Leonetti Cabernet Sauvignon- This hot vintage Cabernet Sauvignon is a glass-staining purple. The nose is highly seductive as this displays gobs of dark fruits with milk chocolate and toasty oak overtones. The minerality of this wine shines, as does the deep dark cherry cordial, creme de casis, milk chocolate and coffee ground flavors that sit alongside the lovely minerality. Intense, layered and highly complex with light tannins towards the back end, this gorgeous wine will cellar marvelously over the next twenty years. Try to resist this beautiful wine at least for another year. Drink 2019-2040- 95

2015 Leonetti ‘Reserve’ Red Wine- Superstar winemaker Chris Figgins has crafted another stunning ‘Reserve; bottling with his 2015 Leonetti ‘Reserve’ Red Wine. Figgins has crafted this wine from what he considers to be the best barrels of the best lots at Leonetti Cellar. Figgins mentioned that he particularly liked the Petit Verdot from this vintage. Blueberry compote, blackberry preserves, mocha and creme de cassis fills the nose. There is also a light black tea and pipe tobacco essence showing aromatically. The rich texture is truly outstanding. Blackberry compote, blueberry cordial, mocha, creme de cassis and anise flavors entice. Balanced and ultra-rich, this is another truly outstanding effort by Leonetti Cellar that needs at least two more years of bottle age to fully reach its drinking potential. Drink 2020-2040- 96

2013 Leonetti ‘Serra Pedace Vineyard’ Aglianico- Sourced from a high elevation site, this was the latest varietal to be picked by Leonetti in 2013. Aged in a combination of clay amphorae and oak puncheons, the wine is one of the only Aglianico plantings in Washington. The nose is intense and highly perfumed with dried sage, toasty oak, blackberry pie, dusty earth and mocha. The mouthfeel here is truly outstanding as the wine slowly unveils black tea, wild blackberry pie, coffee grounds and dusty tannins towards the back end. Give this at least another year in the bottle for the tannins to fully settle. Drink 2019-2035- 93

Côte Bonneville

One of the historic vineyards in Washington State, set in the Yakima Valley, the DuBrul Vineyard was planted by some great people in Washington wine, Dr. Hugh and Kathy Shiels. This incredible vineyard has both Bordeaux varietals, as well as Syrah, Chardonnay and Riesling. The Shiels daughter, Kerry, is one of the great winemakers in Washington. Kerry received her Masters degree in Viticulture and Enology from U.C. Davis, then assumed the winemaker title in August, 2009. She has been immersed in DuBrul Vineyard and Côte Bonneville since 2005, under Stan Clarke’s tutelage and Co Dinn’s mentorship. 

Do not miss out on her new wines. An awesome follow-up to her stunning 2016 bottling, the 2017 Côte Bonneville Rose (WWB, 92) is elegant and rich, showing very pretty flavors and aromatics. Kerry has a wonderful handle on Chardonnay as I feel that her Chardonnay wines are typically some of the best made in the state. Her 2015 Côte Bonneville Chardonnay (WWB, 93) shows a dazzling array of richness and minerality with a silky texture. Learn more about this outstanding Washington winery at http://www.cotebonneville.com Here is the outstanding new lineup by Côte Bonneville. 

Great photo here of the Shiels family in their DuBrul Vineyard. 

2017 Côte Bonneville Rose- This Cabernet Franc Rose is the follow up to the absolutely outstanding 2016 bottling. The nose is highly perfumed with red rose and guava puree with bright strawberry. Lithe and rich on the palate, this shows off lovely watermelon, strawberry and a touch of citrus rind flavors. Delicious and highly poised, this is a stunning new wine by superstar winemaker Kerry Shiels. Drink 2018-2022- 92

2015 Côte Bonneville Chardonnay- The wine was aged for 17 months in French oak prior to bottling, as the wine saw extended battonage. This starts off with heady aromatics of brioche, toasty oak and butterscotch. The texture to this wine is truly outstanding. Showing nice poise the wine unveils bright pear, Pazzaz apple, starfruit and nutmeg flavors. This shows really good balance considering the heat of the vintage. Drink 2018-2028- 93

2012 Côte Bonneville ‘Carriage House’ Red Wine- The wine is a blend of 60% Cabernet Sauvignon with the remainder Merlot and Cabernet Franc. This translucent wine starts off with aromas of red cherry, rose water and baking spices with loganberry jam. Delicious and pretty, with a wonderful texture, the wine shows off red cherry preserves, red raspberry cordial, wild thyme and a touch of milk chocolate towards the back end. This is drinking marvelously and is highly poised as there is a wonderful purity of fruit here. Drink 2018-2028- 92

2014 Côte Bonneville Syrah- Light in color considering the varietal, this begins with rich aromas of dark cherry, smoke and milk chocolate. The palate is rich and lithe showing a wonderful mouthfeel. Dark cherry, milk chocolate, cigar box and Asian spice flavors complete this fantastic bottling. Drink 2018-2026- 92

2010 Côte Bonneville ‘Côte Bonneville’ Red Wine- This outstanding wine begins with pretty red fruit aromatics with a touch of dark currant on the nose. The sexy and pillowy texture entices. Red cherry, boysenberry cordial and milk chocolate flavors sit alongside some lovely minerality. This has such a wonderful sense of place and is a truly outstanding effort by superstar winemaker Kerry Shiels. Drink 2018-2030- 93

2017 Côte Bonneville Riesling- The 2017 Côte Bonneville Riesling shows very pretty and fragrant aromatics of honey, petrol and star jasmine. The palate has a touch of sweetness, showing off marzipan, candied kumquat and Japanese pear flavors. This is an outstanding effort that has both great weight and minerality. Drink 2018-2025- 92

W.T. Vintners

One of the great somms, winemakers and people in Washington wine, Jeff Lindsay-Thorsen crafts limited production wines at his new facility in Woodinville. I was there last weekend for his spring release and his new tasting room in the warehouse district is an awesome space to kick back and enjoy a great lineup of wines. W.T. Vintners focuses sources from some of the most esteemed vineyards in Washington including the Stoney Vine Vineyard and the Destiny Ridge Vineyard. Jeff’s wines have taken center stage on WWB in the past two years as the past two vintages (2014 & 2015) of his ‘Stoney Vine Vineyard’ Red Wine have landed on my Top 100 wines of North America. If you have any of those remaining in your cellar, you have made me very jealous, as mine have mysteriously vanished.

The new W.T. lineup is absolutely fantastic. Just in time for warmer weather, Jeff has crafted an absolutely fabulous Rose, the 2017 W.T. Vintners ‘Parasol’ Rose (WWB, 91) which pairs bright acidity and a wonderful texture that is not to be missed. Sourcing from one of the truly great vineyards in Oregon the 2015 W.T. Vintners ‘Seven Springs Vineyard’ Pinot Noir (WWB, 92) is a mouth-watering Pinot Noir that has dazzling acidity and wonderful weight. Learn more about this fantastic winery at http://www.wtvintners.com Here are the new wines by W.T. Vintners.

2017 W. T. Vintners ‘Parasol’ Rose- This Pinot Noir Rose is Sourced from Underwood Mountain. Very delicate red fruit and rose petal aromatics grip you. There is nice weight and acidity as the mid-palate texture is marvelous showing off bright red fruit flavors with lighter citrus undertones. Great as a stand-alone Rose, this would also pair nicely with sushi. Drink 2018-2022- 91

2017 W. T. Vintners ‘Upland Vineyard’ Chenin Blanc- This has a distinctly floral nose with rose water and star jasmine combining with lighter peach aromas. This has marvelous acidity with green papaya, green apple and minerals. Drink 2018-2022- 90

2015 W. T. Vintners ‘Seven Springs Vineyard’ Pinot Noir- Whole cluster fermented, this Pinot Noir wine saw third use barrels as winemaker opted for purity in this wine. The wine has a beautiful citrus backbone with gobs of mouth-watering acidity. Red fruits mingle with minerals in this awesome Pinot Noir that shows its feminine side. Drink 2018-2028- 92

2015 W. T. Vintners ‘Gorgeous’ Syrah- Sourced from the Destiny Ridge Vinetard this wine saw 65% whole cluster fermentation. The nose is beautiful and pure showing wild raspberry cordial, milk chocolate and violets. This has marvelous acidity as black and red fruits connect with the mineral backbone. This is another awesome effort that will drink well over the next decade. Drink 2018-2028- 92

2015 W. T. Vintners ‘Philosopher Stone’ Syrah- A compelling blend of Syrah with equal parts Stoney Vine and Les Collines Vineyards, there is a lightly stony nose with wet rock and dark fruits mingling. The palate is lithe and rich, showing wild blackberry, red cherry preserves and wet stone flavors. This is another outstanding release by the talented Jeff Lindsay-Thorsen. Drink 2018-2028-92

Ray's Boathouse Seattle

One of the iconic Seattle waterfront restaurants with some serious history, Ray’s Boathouse, dates all the way back to 1939 when the original owner, Ray Lichtenberger, moved his growing boat rental and bait house to the current location. Through the 1960’s Ray’s operated as both a casual fish-and-chips cafe and boat rental. In 1973 Russ Wohlers, Earl Lasher and Duke Moscrip bought Ray’s Boathouse and quickly refurbished the structure, focusing on high quality seasonal seafood, as the current menu does today. Elizabeth Gingrich joined the ownership team in 1975 as did former Seattle Supersonics legend, Jack Sikma, in 1986. In 2017 longtime Ray’s co-owner, Elizabeth Gingrich retired and two co-owners took over: Tom Olsson, a long-time Ray’s team member who started in Ray’s kitchens and worked his way to CFO, and General Manager Douglas Zellers, who has a longstanding restaurant management background. 

I recently was able to enjoy a Northwest wine and food inspired dinner with Chip Croteau, Ray’s Boathouse manager and wine director, and Doug Zellers, GM and co-owner. Both Chip and Doug are highly knowledgable and curate a very deep cellar, focusing on high quality Washington wine producers. The theme of the dinner was enjoying beautifully aged Washington wines that would connect with the largely seafood themed menu (other from a delicious New York steak). Doug and Chip have been working very hard to have a number of prime older bottles from Washington, including those from some of the David Lake collection that Columbia Winery became famous for. Doug mentioned that they are inspired by patrons with great older wine cellars. He mentioned “We wanted to have at Ray’s an incredible old cellar that showcases the best in Washington. A few years back we did a grand tasting with old wines from Washington and the youngest wine was a 1999 Leonetti Sangiovese and the oldest was an 1981 Otis Vineyard Cabinet. We even had a 1988 Quilceda Creek Cabernet that was showing marvelous One of the thing that blew me away was the 1995-97 Leonetti Cabernet. These were all served blind and I was amazed by the aging potential of Leonetti wines.” I could not agree more, as I have had some older Leonetti bottling from the 1990s that have showed marvelously lately. 

Chip mentioned “I was not sure how the older Washington wines were going to show but we were all for it. It was cool having somms here for the event, and Sean Sullvian [Wine Enthusiast Washington editor]. We were all amazed how the wines were showing despite their age.” Chip explained that it has taken many years for Ray’s to craft their Washington-centiric wine list and that he and Doug are always scouring the globe for great additions to their list.

Chip and Doug have also been directing Ray’s to have a high focus on wine education as twelve of their employees have at least a level one sommelier certification from the Court of Master Sommeliers. There are also four level two sommeliers on staff and Doug mentioned “we want them to do this. We pay for their wine education and we want to have people who soak up the information and learn.” Doug continued “This really helps because you have to have the tools the that you need when selling a great bottle of wine. The court certification really helps you with learning about the wine but also how to sell the wine. The details are paramount.”

Now onto the dinner. We first started with the gorgeous 2005 Long Shadows ‘Poet’s Leap’ Riesling (WWB, 93). While the first two bottles were not showing normally, the third bottle of 2005 is a downright stunner, showing what this wine will do. Key lime and crushed white flower with petrol flavors show with vibrant minerality particularly shined considering the age of the wine and the heat of the vintage. The wine connected nicely with some fresh oysters.

The course of crab cakes were wonderfully prepared with a sweet corn cream sauce with a chorizo vinaigrette with kale also served as a great compliment to the Poet’s Leap Riesling as the sweetness of the crab and acidity of the dish mirrored the wine.

The next three wines were all served blind. Blind number one doubled as a great old left bank Bordeaux. The actual wine was a 1988 Columbia Winery ‘David Lake’ Cabernet Sauvignon (WWB, 91) which had remarkable character and musty tertiary flavors. This was a great left bank Bordeaux imposter that left us all scratching our heads that the wine was actually from Washington

The next course, and one of Ray’s signature seafood dishes, was the absolutely outstanding  smoked sablefish with miso glaze. The smoky flavor and oily texture of this dish was to die for. I wanted to order another sablefish but smartly kept my mouth shut.

Our next course of New York steak with a peppercorn and red wine reduction was perfectly cooked medium rare and served as an amazing pairing for the wine that I brought, the 2008 Col Solare Red Wine (WWB, 94) which was drinking at its peak. There is no need to hold onto this beauty the way that it is currently showing. 

The ending was even more memorable as we finished the night with two older dessert wines from some of the most famous houses in France. One of my favorite wines of the world and hands down one of the best producers of dessert wine is Chateau D’Yquem. I was able to sample the absolutely fascinating 1966 Chateau D’Yquem Sauternes (WWB, 90). What was so surprising about this bottle was how it was drinking like a mature Bordeaux blanc rather than a Sauternes, as the sweetness had slowly dissipated from the wine. Quite reductive, there were lighter tones of creme brûlée and roasted hazelnut, with banana on the palate. This was a treat to savor. We finished with a wine that was showing marvelously, the 1989 Trimbach ‘Cuvee Frederic Emile’ Riesling Venganges Tardives’ Riesling (WWB, 95) which was incredibly full of life at this time. The wine showed unctuous tones of starfruit, pear and vanilla cream, with a rich, oily texture. With the mixed cheese plate, this was a stunning combination, as the acidity was still quite vibrant in the wine. Needless to say these wines were a glorious end to a highly memorable dinner at Ray’s Boathouse.

Cristom Vineyards

Getting ourselves ready for another exciting Oregon Wine Month, we bring you one of the storied produces of Pinot Noir in the Willamette Valley. Founded in 1992 by Paul Gerrie, he thoughtfully named his four estate vineyards after the four females of his family, Eileen, Jessie, Louise and Marjorie. Gerrie's son, Tom, now leads the Cristom that relies on winemaking talents of Steve Doerner, who started in 1992 after spending more than ten years at Calera. Steve has a penchant for producing top class Pinot Noir that has both weight and elegance. Not many people can say that they have experienced more than 30 Pinot Noir vintages. Steve has travelled the world, visiting everywhere from Chile to Spain and has now been at Cristom for more than 20 years.

I was hugely impressed with his awesome new wines. Most of the new Pinot Noir wines were sourced from the very warm 2015 vintage — one that saw really nice growing conditions and optimal ripeness for most Willamette Valley grapes. A seriously good follow up to the outstanding 2015 bottling, the 2015 Cristom Vineyards ‘Mt. Jefferson Cuvee’ Pinot Noir (WWB, 92) shows everything you want in an outstanding entry level Pinot Noir wine, with marvelous range and richness. A downright stunner is the new 2015 Cristom Vineyards ‘Eileen Vineyard’ Pinot Noir (WWB, 94) which has gobs of mouth-watering acidity and beautiful range. This is truly one for the cellar. Learn more about this fantastic lineup of Pinot Noirs at https://www.cristomvineyards.com Here are the outstanding new wines by Cristom Vineyards.

2015 Cristom Vineyards ‘Mt. Jefferson Cuvee’ Pinot Noir- Showing a touch of brown on the hue, the wine begins with aromas of thyme, black truffle crudo and suggestions of black cherry compote. The mouthfeel is fantastic as the wine displays ripe flavors of black raspberry, wild blackberry and a touch of teaberry with wild mushroom risotto. The range here, astringency and acidity is lovely. Drink 2018-2028- 92

2015 Cristom Vineyards ‘Marjorie Vineyard’ Pinot Noir- This is sourced from the only vineyard not displaced when Cristom was first purchased in 1992. The Pinot Noir has a deeper overall core than the ‘Mt. Jefferson Cuvee’ bottling. The wine opens with a bright bouquet of shiitake mushroom, rosemary, boysenberry jelly and a touch of milk chocolate. The aromatics here bring you back to the glass for more. The weight and tension to the wine is absolutely outstanding as black fruits connect with black truffle crudo, milk chocolate shavings and blackberry jam flavors. Delicious and lithe, this will have a long time in the cellar. Drink 2018-2030- 94

2015 Cristom Vineyards ‘Eileen Vineyard’ Pinot Noir- The Eileen Vineyard is located at the back end and high elevation portion of the Cristom property and has a very strong Maritime effect from breezes from the Pacific Ocean. This begins with ripe aromas of cherry cola, wild mushroom and thyme with a hint of orange zest. The combination of red fruits, astringency and citrus on the mid-palate makes this nearly impossible to resist. The long, lip-smacking and red fruit driven finish impresses. There is a wonderful finesse and feminine quality to this gorgeous wine. Drink 2018-2030- 94

2014 Cristom Vineyards ‘Estate’ Pinot Noir- The 2014 ‘Estate’ Pinot Noir by Cristom is another outstanding release by this storied Oregon estate. The wine opens with a rich bouquet of wet earth, black truffle oil, and wild blackberry cobbler. The mid-palate is lithe, rich and downright delicious. Black raspberry cordial, Earl Grey tea, peat moss and teaberry flavors impress. This shows great range and poise from this warm vintage. Drink 2018-2030- 93

2015 Cristom Vineyards ‘Louise Vineyard’ Pinot Noir- This great vineyard was first planted in 1993 and was named for Cristom winegrower & owner Tom Gerrie's great-grandmother, Louise Dinkelspiel. This translucent colored Pinot Noir begins with aromatics reminiscent of roasted date, red cherry preserves and wild mushroom with a citrus edge. Balanced and distinctly feminine, the wine shows red raspberry, cram-pomegranate and orange rind flavors that sit alongside some brisk minerality. Drink 2018-2030- 92

2015 Cristom Vineyards ‘Jessie Vineyard’ Pinot Noir- This vineyard, planted in 1994 and set at 320-550 feet, was named after om Gerrie's greatgrandmother Jessie Summers, after the Gerrie family saw great potential in planting a steep, east-facing hillside to a variety of Pinot Noir clones. The Pinot Noir begins with aromas of cranberry, teaberry and wild thyme. Lightly flavored with red cherry starburst candy, orange zest and a touch of peat moss, this is delicate Pinot Noir that will cellar well over the next decade. Drink 2018-2030- 92

Lange Estate

One of the great historic Oregon wineries set in the Dundee Hills, Lange Estate was founded by Wendy and Don Lange in 1987. Their son, Jesse has a longstanding history in the wine industry and began helping his parents as a small child. Jesse’s formal winemaking training occurred at New Zealand’s Lincoln University while on a student exchange scholarship from Oregon State in 1999. Jesse then spent two years as cellar rat for winemaker Bruce McGuire at Santa Barbara Winery prior to coming back to his family winery. He joined the winemaking team in 2004 and now serves on the board of the Willamette Valley Wineries Association. 2018 is a big year for the Lange family. To kick off Oregon wine month, the Lange family will open a new tasting hall on May 5th, 2018. The photos of the building look gorgeous.

The new wines by Lange Estate were impressive across the board, all scoring 90+. Lange sources from some of the great Willamette Valley vineyards, including their own first planted 30 years ago in 1988. Look to their 2015 Lange Estate ‘Willamette Valley’ Pinot Noir (WWB, 90) which is a ripe and juicy effort that is a downright awesome value at a mere $25.00. An outstanding wine, the 2015 Lange Estate ‘Lange Estate Vineyard’ Pinot Noir (WWB, 93) shows a gorgeous combination of richness and poise. This barrel selection wine wine that captures the essence of the Dundee Hills. Learn more about this outstanding Oregon winery at https://www.langewinery.com/ Here are the great new wines by Lange Estate

2016 Lange Estate Pinot Gris- Bright starfruit and pear mark the nose. The racy acidity is outstanding and completes this exceptional bottling that is best enjoyed in the short term. What this lacks in richness, makes up in sterling minerality. Enjoy with some fresh Kusshi oysters. Drink 2018-2022- 90

2016 Lange Estate ‘Reserve’ Pinot Gris- This starts off with a bright nose of kumquat and starfruit with nutmeg. Like their entry level Pinot Gris, the minerality is outstanding and cuts through the mid-palate. Red delicious apple, starfruit and kumquat flavors finishes this great bottling by Jesse Lange. Drink 2018-2022- 91

2016 Lange Estate ‘Three Hills Cuvee’ Chardonnay- The toasty oak offers intrigue on the nose with cantaloupe and red delicious apple aromatics approaching you. There is a good combination of balance and poise, as the wine shows good citrus flavors with green apple and cantaloupe shining through. Delicious and lithe, this is an excellent wine that is best enjoyed in the next five to seven years. Drink 2018-2025- 91

2015 Lange Estate ‘Willamette Valley’ Pinot Noir- Fruit driven and focused, this shows a nice combo of dark fruits, red fruits and tension in the glass. A downright winner, enjoy this great bottling over the next five to seven years. Drink 2018-2024- 90

2015 Lange Estate ‘Freedom Hill Vineyard’ Pinot Noir- Lange has been sourcing from this great vineyard since 1990. The vineyard site is known for its dramatic diurnal shifts. The nose has really good range, with orange zest, red cherry and forest floor. The texture here is outstanding as red fruits connect with lighter citrus and earthy tones. This is another serious Pinot Noir by Jesse Lange. Drink 2018-2028- 92

2015 Lange Estate ‘Lange Estate Vineyard’ Pinot Noir- This deep colored Pinot Noir has a gorgeous bouquet of white pepper, back truffle and black cherry. Polished, and downright delicious, this hard to resist Pinot Noir showcases wild blackberry, ripe cherry and peat moss flavors. Seductive and rich, this gorgeous wine will cellar well for the next fifteen years. Drink 2018-2032- 93

2015 Lange Estate ‘Reserve’ Pinot Noir- Dark fruits mark the nose with forest floor elements. The silky texture entices. There is wonderful richness to this wine that showcases a wonderful combination of dark and red fruits with earthy undertones. This is another gorgeous effort by Lange. Drink 2018-2028- 92

2015 Lange Estate ‘Three Hills Cuvee’ Pinot Noir- This is sourced from a host of great vineyards including the Freedom Hill and Lange Estate vineyards, as well as some in the Yamhil-Carlton AVA. This shows serious weight and minerality on the mid-palate with dark cherry, fig, peat moss and a hint of blood orange. Deep and delicious, enjoy this great wine over the next decade. Drink 2018-2028- 92

2015 Lange Estate ‘Liberty Bell’ Pinot Noir- Starting with dark fruits and forest floor on the nose, the wine has wonderful mid-palate weight. Rich dark fruits echo on the palate with light black truffle flavors coming in. This seriously good Pinot Noir will cellar well for a decade or more. Drink 2018-2028- 92

Ayoub

Ayoub

Mo Ayoub has some top class wines. Planted in 2001 the Ayoub Vineyard was Mo Ayoub’s vision to make outstanding Oregon Pinot Noir. Since 2004, Mo has been producing beautifully balanced wines with great aging potential. Having a culinary background, Mo’s wines show tremendous poise and have a Burgundian feel, yet maintain a wonderful richness. The first few Ayoub wines were made by Josh Bergstrom and wines are now made by Mo Ayoub and consulting winemaker Robert Brittan. They form one of the great winemaking teams in the Willamette Valley. Now to the wines. . . 

The new lineup is absolutely not to be missed even for the most discerning wine collector. A downright stunning new Chardonnay is their 2016 Ayoub Vineyards Chardonnay (WWB, 94) which is one of the top Chardonnays from the valley that I have reviewed in the past year. This has gorgeous minerality and intensity. Just as good and sourced from the Willamette Valley’s great vineyards, the 2016 Ayoub Vineyards ‘Brittan Vineyard’ Pinot Noir (WWB, 94) combines a sterling tension with wonderful stony quality. This is one not to be missed. Learn more about these really outstanding wines at https://www.ayoubwines.com Here are the great wines by Ayoub.

2016 Ayoub Chardonnay- The 2016 Ayoub Chardonnay is a standout wine from this exciting vintage that throughly impresses. This immediately starts off with inviting aromatics of lemon oil, baked apple and suggestions of apricot jelly. The palate is lithe and luscious, revealing lemon merriange, banana and roasted pineapple flavors. Exotic and layered, this Chardonnay from winemaker Mo Ayoub is simply stunning. Drink 2018-2028- 94

2016 Ayoub ‘Memoirs’ Pinot Noir- Sourced from a host of great Willamette Valley vineyards, this deep colored Pinot starts off with intense aromas of black tea, wild blackberry sauce and suggestions of peat moss, showing earthy undertones. The wine has some Burgundian earthy character alongside the wonderful dark fruits. With sterling minerality, this is a winner by Ayoub and the talented hands of winemaker Mo Ayoub. Drink 2018-2030- 93

2016 Ayoub ‘Anonimo Vineyard’ Pinot Noir- This deep hued wine starts off with a ripe bouquet of cloves, smoked pork shoulder and suggestions of blackberry cordial, as this has amazing aromatic range. The palate has insane mineral content. Highly focused, the laser-like minerality cuts through black tea, blackberry pie and cran-cherry. Intense and wonderfully poised, this is another stunning bottling by Ayoub. The lip-smacking acidity towards the back end drives this fantastic wine. Drink 2018-2030- 94

2016 Ayoub ‘Brittan Vineyard’ Pinot Noir- Sourced from one of the great sites in the southern Willamette Valley, the Brittan Vineyard is set on broken basalt, imparting a wonderful stony aspect in the wines. Crushed wet rock fills the nose with red and dark fruits. The tension in the wine is simply gorgeous, as this has a Burgundian feel. Dark cherry, loganberry preserves, forest floor and black truffle shaving flavors fill the glass. This is another remarkable Pinot Noir by superstar winemaker Mo Ayoub. Drink 2018-2033- 94

2016 Ayoub ‘Estate Vineyard’ Pinot Noir- Needing more than an hour decant, this slowly unveils gorgeous aromatics reminiscent of cranberries, cherries, pomegranate seed, black truffle oil and damp earth which you constantly back to the glass for more. On the palate there is a wonderful purity of fruit at play with a core of red cherry preserves, blood orange zest and white truffle flavors which persist through the finish. Overall, a sensational Pinot Noir which should age beautifully for years to come Drink 2018-2032- 94