“Pulled between heady, almost grapey purple fruit and raw mineral force, this needs time in a decanter or some more time in bottle to show its more delicate side. As it takes on air, those stony tannins act as a cooling force on the fruit, bringing a black-plum freshness, redwood-bark savor and invigorating tension. For best results, age it for five or six years.”–Luke Sykora
- Pinot Noir
- Library & Mags
- Growing Seasons
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