by Craig Winchell » Fri May 04, 2012 2:11 am
As I said on the other forum, I was unimpressed with the 2010 Pinot. That does not mean I will continue to be unimpressed with Pacifica's wines, just that this particular one did not impress me. It was dilute, and very lightly colored. What flavor was there was fruity but simple. To be honest, 2010 was not particularly a great vintage all over the west coast, and even in SoCal, my fruit came in less ripe than in previous years (based upon my reading the information sourced from previous winemakers, since I had no experience with the estate fruit from my employer). On that basis alone, I would have been surprised if there had been robust fruit to that wine. Most interesting was the use of fermentation bag-in-bin technology, which evidently made kosher production easy (no punchdowns, because the nature of the bag yields fermentation-powered over-the-cap percolation), probably a pretty new technology for the winemakers, certainly new in the USA. That in itself was enough to elicit interest in what was happening there. As the winemakers get more experience with fermentation bags, as they have better vintages to work with, I would expect better results. Wine of enviable flavor profile and intensity? Well, maybe not, but certainly wines of greater interest.
