This Pinot, from former Tandem partner Greg Bjornstad, defines an exotic, almost feral style of Pinot. There’s a raw meat, bloody quality to the wild cherry, blackberry, forest floor and cola flavors that finish in a wild dusting of black pepper and Indian spices. Absolutely unique Pinot Noir, tight, minerally and tannic now, but endlessly fascinating. Has the…
— S.H.
(10/1/2007)
It’s hard to consistently get scores this high year after year, but Greg Bjornstad does, because he understands Pinot Noir. Specifically, he knows how to combine power, which is easy, with finesse, which isn’t. This 2007, from an esteemed vineyard, is spectacular in wild forest cherry, cola, licorice, pine cone, anise, exotic spice and sandalwood flavors, even as…
— S.H.
(3/1/2010)
There’s a wildland, coastal mountain taste to this wine, which brims with bone-dry, exotic, woodsy tastes of wild forest cherries, fennel, balsam, cola, volcanic minerals, raw beef and Asian spices, not to mention the sweet veneer of sandalwood. It’s utterly distinct from other Pinots in its almost feral complexity, a wine that changes with every sniff and sip…
— S.H.
(3/1/2010)
Dramatically rich and ripe, a bells and whistles Chardonnay made in the white Burgundy style. It’s flamboyant in pineapple, nectarine, guava and oak- and lees-influenced buttered toast, cream and vanilla crème brûlée, but it’s also very acidic and dry, which provides balance and elegance. Fine now and for 3 or 4 years.
— S.H.
(2/1/2010)
Great Chardonnay, exotically rich and complex. With the crisp, zesty acidity of Russian River in a cool vintage, the wine is impressively balanced despite its powerhouse flavors. Pineapples, mangoes, papayas, new oak, minerals and Asian spices mingle together, leading to a long finish.
— S.H.
(12/31/2007)
Here’s a young, powerful wine that captures the essence of cool-climate Chardonnay. The vineyard is where Russian River Valley meets Sonoma Coast, south and west of Rochioli, and the wine is similar, in both tart green apples and acidity, with richer notes of tangerine, peach and papaya. Buttered toast, butterscotch and smoky vanilla are oak’s contributions, in…
— S.H.
(10/1/2007)
Chardonnay doesn’t get much richer or riper than this. Explodes with grilled pineapple, lemondrop, smoky meringue, buttered toast and cinnamon spice flavors, brightened and boosted by crisp, citrusy cool-climate acidity. Racy and clean and complex, it should develop bottle nuance over the next four years.
— S.H.
(2/1/2010)
Brilliant; defines cool-climate terroir. Hard to exaggerate the deliciousness of the cherries, raspberries, cola, licorice, gingersnap cookie, sweet oak, vanilla and spice flavors. The near-perfect alignment of acids, tannins and tasteful new oak make this dry, elegant, single-vineyard Pinot gorgeous now, and terrifically versatile with food.
— S.H.
(10/1/2007)