This barrel selection, Keller’s best, is an elaborate and complex Pinot Noir. It shows classic coastal acidity, with deep, delicious flavors of raspberries, cherries, mocha, licorice, spices and sweet sandalwood. The tannins are rich enough to let it age over the next six years.
The brisk acidity and tough tannins suggest cellaring this Pinot Noir for a while. To judge by the core of cherries and red currants, it should ride out the years effortlessly. Beyond the fruit is a fine, mushroomy earthiness and a feral quality sometimes found in better Sonoma Coast Pinots. Give it until 2017.
This is an impressive young Pinot Noir that’s not particularly nuanced now, but could develop bottle complexity over the next 4–6 years. It’s dry, silky and tart, and marked by hugely ripe flavors of cherries, raspberries, Dr. Pepper cola, orange zest and smoky oak. The fact that it grows better in the glass is a positive indicator of ageability.
Very rich and elegantly structured, this shows the talented viticulture and superior winemaking. Bone dry, it has powerful flavors of cherry pie filling, cola and pomegranate, with a mouthwatering spiciness. The acidity is notable. Try pairing this with a salted and peppered steak.
Sweet and full-bodied--a little chunky to be honest--but with its seductive aromas of orange marmalade and superripe apples it makes the grade. Flavors are slightly roasted, leaning toward caramel and sweet corn, but it hangs together pretty well on the finish, ending without cloying sweetness.
A really lovely Pinot Gris, filled with pineapple, tangerine, apple, wildflower and mineral flavors brightened with crisp acidity, and with a dry finish. The grapes come from the cool, foggy Petaluma Gap region.