I wrote about the 2016 Failla recently so it was interesting to sample the younger version. Strawberry coulis nose from this darker red Pinot Noir On the palate I get raspberry, strawberry and crunchy tannins. The mid palate has a pepper component alongside bing cherry. The finish is medium in length with that strawberry core flavor returning. The acidity is decent and the mouthfeel is good. A touch young- it could benefit from some cellaring. Drink till 2029. 89 points $39 make this a solid 3 star wine. Consistent with the previous vintage. Salut….
I stepped into a wine store in Cali where they had an extensive list of wines available to taste. I took the opportunity to do so, but my notes were rushed and very brief, please bear with me.
Very new world Pinot Noir on the nose- strawberry, cherry. Very light on the palate but tasty with red fruits, very lithe and fresh. There is a tartness that presents itself on the medium length finish that I am enjoying. 89 points from me for this $34 offering make it a 3 star wine to drink now through 2021. Salut….
I wrote about this wine back in 2012 (Cosentino Reserve Sonoma), with a note to re-taste in 5 years. The wine is transparent, light purple, seductive. The nose is fresh, with strawberry, barnyard and raspberry. On the palate it is super smooth. The strawberry coulis is forefront with red berry extract and a caressing tannic structure. Acidity is perfect and the wine balances itself all the way to the rather long finish. I would imagine this wine is approaching peak. It has hints of tertiary flavors while maintaining the freshness of the red fruits. It has a good backbone and the structure is there to allow for further development. I would drink till 2026 and pair it with game, poultry and perhaps Filet Mignon. It is a rather delicate profile, sexy and lithe- not a brooding, big and bold wine. I am sticking with 92 points and 5 stars. Salut….
The last time I wrote about this winery was over 4 years ago, on the Russian River Valley 2009 David Noyes Pinot Noir. I loved it then and gave it high marks, so when an opportunity came along to get more from this winery, I jumped.
Picked up a case of this a while back and never got around to rating it. One thing I have noticed about every bottle I have opened is the amount of crystallized Tartrates in the bottle. What the heck are those you ask? The crystals form when the tartaric acid in wine combines with potassium under cold temperature conditions forming potassium bitartrate. It’s basically Cream of Tartar used in cooking or baking. It doesn’t look pleasant, nor does it taste very nice, better to decant the wine if you see some in the bottle.
I wondered how this was possible as the wine was not cheap, I suspected some very cold storage or transportation issues. Either way, it won’t hurt you and is actually proof that the winery has not “cold stabilized”, filtered or messed with the wine too much- this is a good thing.
So, back to the vino itself- pretty good stuff. Made in a more restrained style, it shows good California fruit, balance and the ever-important acidity. The use of oak is very gentle here, not chewing on a wood stick, no butter, just straight forward quality of the Chardonnay grapes. The pro’s gave it 89, I am adding my two cents with a 3 star review. Would I buy it again? Perhaps, if on sale.