You can taste Marin’s cool climate in the exotic, forest-scented pine needle, wild thyme and bitter cherry flavors of this elegant, complex young Pinot. It’s completely dry and savory in acidity. An elusive, subtle, capitivating wine that should do interesting things over the next six years.
Pey-Marin’s Rieslings have been among the greatest in California, and their 2009 is one of their best yet. The wine is entirely unoaked, and did not undergo the malolactic fermentation, but it was aged on its lees. That allows the acidity to star, and what brilliant acidity it is. Rich and bone dry in steel, mineral, slate, citrus, white peach and Champagne yeast…
This Pinot is a full percentage point lower in alcohol by volume than the winery’s Russian River bottlings, and that shows in the delicacy of mouthfeel and crisp acidity. There’s nothing shy about the flavors, though, which range from ripe raspberries and cherries through red currants and red licorice to savory notes of bacon and tobacco. Drink now–2020.
An incredible, complex honeyed-almond burst of a sweet wine, just 12% alcohol with 19% residual sugar. With a taste of graham cracker shortbread, toffee and honeycomb, this is a seductive treat, easy going on its own, and with just the right level of acidity to pair with sharp cheeses.
So delicately structured, yet so insistently rich, this wine’s texture is pure silk. Tart and dry on the palate, it’s remarkably complex with sweet-and-spicy, brown-sugared raspberry and cherry flavors that give total satisfaction. No reason to age this beauty, just enjoy it now.
The chilly 2011 vintage was kind to Dutton-Goldfield’s whites, including this racy, clean offering. This is bone dry and modest in alcohol, with bracing acidity. Orange zest, peach and lemon flavors are marked with a distinctive petrol note.
So savory and easy to like, you might miss the complexity, but it’s there. Offers flashy raspberry and cherry pie, red plum, pie spice and sandalwood flavors, packed into firm but gentle tannins, and brightened with crisp acidity. The finish is entirely dry despite all the sweet fruit. Really defines the modern coastal California style, even if there’s no…
Brisk acidity is the best feature of this wine. It reflects the long hangtime of the cool vintage. Lots of new French oak brings vanilla and buttered toast to the equation, but it’s in keeping with the power of the underlying pineapple and lemon jam, pear and honey flavors. A decadent, flashy Chardonnay for drinking now with rich dishes, such as lobster and scallops.