Pinot noir is Walter Schug’s signature wine – the wine he grew up on, the wine that he started his winery to make. And Schug does know how to handle it.
There’s a reason pinot noir is known as the heartbreak grape. Every decision in the growing, harvesting, crushing. pressing – the entire winemaking process – shows up in the final product. The wrong pruning, the wrong yeast selection, too muck oak, too little oak – it’s all there for the world to taste and, alas, pay too much money for most of the time.
And there is
Continue reading Schug 2007 Sonoma Coast Pinot Noir
The whole point of the Three Sticks Durell Vineyards Pinot Noir is to remind you of the great Burgundies (as in the Burgundy region of France). Keep in mind, French wines, in general, and certainly Burgundies, are meant to go with food. So the fruit flavors are more subtle, the acids tend to be higher and the alcohols percentages tend to be lower.
Which, of course, runs totally counter to the American and, increasingly, the Australian styles in pinots. We decidedly prefer pinots that are in the food friendly Burgundian style, which is one of the things we liked
Continue reading Three Sticks 2006 Pinot Noir
While the Carmichael Sur le Pont is not technically an oddball bottle of wine. The fact that it is made up of 80 percent syrah means it can be legally called a syrah, and that’s hardly oddball these days. But that other 20 percent of lesser known grapes adds something really special to the final product. We promise tastings of grenaches, mouvedres and carignans in the future. But for now they are all present in the 2005 Carmichael Sur Le Pont, with 14 percent mouvedre, 5 percent carignan and 1 percent grenache. These are all Rhone varietals, meaning they
Continue reading Carmichael Sur Le Pont 2005 Monterey County