- 2002 Arcadian Pinot Noir Francesca's Cuvée - USA, California, Central Coast, Santa Lucia Highlands (11/27/2007)
I was afraid this may be to young and I didn't have time to do a long decant but I wanted to try this wine ... so down it went. I poured a glass for my wife and I and could tell it needed some air so I decanted the rest for about 1.5 hours. At first there was not much on the nose but then flowers and light red fruit. Showing nicely but there was also a fair amount of band aid. If this is brett, I hope it stays in check. They palate showed young and a little out of whack at first but it came together once the food was served. Big juicy fruits along with nice earthy complexity and spice. Lots of fruit, medium/high acid and nice touch of tannin. This needs time. Do not touch for at least 3 years. (89 pts.) - 2004 Patricia Green Cellars Pinot Noir Notorious - USA, Oregon, Yamhill County (11/26/2007)
Originally I had planned to leave this longer. 100% new oak and all but it was time to do some cellar thinning. Out it came. Bold toasty aromatics. Not for the oak adverse, which I am not, so I really enjoyed this. On the palate there is lots of rich fruit that is finished with citrusy acidity. This baby is very packed. Shows nice complexity now but it still need time to round out and gain some secondary aspects. The finish seems clipped by the oak. I don't think that is going to be a problem in a few more years. On the second day the finish did begin to show more dill. What is the story with dill and Oregon pinot? Great stuff...glad I opened it. (91 pts.) - 2006 Loring Wine Company Pinot Noir Shea Vineyard - USA, Oregon, Willamette Valley (11/25/2007)
Too Young! Not often I can say that about a a Loring but this is unevolved. A Loring that is showing tannin. Tasty and totally drinkable now but time will improve this wine. Subtle aromatics. Shows like a very young burg from a ripe vintage. Lots of fruit but it is held at back right now. Even after 2 days. Texturally unique from other Lorings ... probably closest to the Naylor. Still a bit glycerol feeling. I think with some more time this wine will develop greater complexity. (89 pts.)
Cheers,
Jason