Pinot Noir

Hard to beat Gouges for a combination of price, quality and ageability in Burgundy.  At age 19, this one is still youthful although drinking well.  Garnet in color, mostly clear and bright.  The nose is nice with cherries, some black cherries, slight sandalwood and just a hint of funk.  Medium bodied.  On the palate, this has depth and complexity.  Cherry fruit with some earthiness underneath.  Nice acidity.  Long finish.  This should continue to drink well for another decade.  It drinks well on its own but will work better with food.  Roast chicken would be a nice match.  

This is showing some age, but for my tastes was very nice.  The cork crumbled trying to remove it.  The wine came out quite funky but after about 15 minutes started drinking well and by the end of the evening was in top form.  Ruby in color, mostly clear and bright with a purple core.  Once the bottle funk blew off, there was some cherry notes, fresh and dried, along with merde/barnyard and a slight minty note.  This is mature and the tannins are all just about resolved.  The palate had cherries, black cherries with a nice complexity.  Served blind to friends, some found it old and others t

Bichot makes a lot of Pinot in Burgundy, but this wine is from two different areas near Limoux in the foothills of the Pyrenees in Languedoc-Roussillon in the south of France.

This is a Pinot Noir from the Sonoma Coast.  It fits nicely into The Prisoner Wine Company's portfolio.  Deep ruby in color, mostly clear and bright.  The nose is big with bold cherry and black cherry fruit.  There is also some spice and a touch of cola notes.  Full bodied with a lovely texture.  On the palate, the ripe cherry fruit comes thru with underlying vanilla and spice. Very tasty.  Long finish.  This drinks great on its own and will work with bolder foods from Salmon to pork.  Drink over the next five to seven years.  

Crazy history on this winery but I am not going into that here.  This particular bottle was very nice.  Deep ruby in color, mostly clear and bright.  The nose is nice with cherries, spice, and slight smoke.  Maybe a hint of funk.  Medium bodied with slight tannins.  On the palate, this is mature and drinking well.  Cherries, slight rhubarb and earthy undertones.  Good acidity.  Nice finish.  This should continue to drink well for another eight to ten years.  Lamb chops would work well.  

Not the best vintage for this wine but it still showed nicely.  Purple in color, opaque and bright.  The nose has cherries and spice.  Medium bodied.  On the palate, there is some complexity.  This seems to be at or maybe just past peak.  Sour cherries with an underlying spice.  Moderate finish.  Drink over the next five years.  For those who like sweetbreads, this would be a nice match.  

Impressive showing for this wine.  Garnett in color, slightly flat.  The nose is nice with black cherry fruit with some underlying earthiness.  On the palate, this has a nice complexity with black cherry fruit.  The finish is a bit short but otherwise a delicious wine.  Still on the young side, this should continue to improve for the next five to eight years and drink for another ten to twelve after that.  A nice wine to serve on Thanksgiving.  

From the Burgundy producers now long established winery in Oregon.  Purple in color with ruby swirls, mostly clear and bright.  The nose is dusty with cherries.  Medium bodied.  On the palate, black cherries with some cherries and slight earthiness underneath.  Nice finish.  This is a solid drinking Pinot that is still young and will improve.  Hold for another five years and drink for ten after that.  Brown sugar, Mustard glazed ham would be a nice match.  

Garnet in color, opaque and bright.  The nose is quite tight.  Even with a lot of coaxing, this seemed closed for business.  On the palate, this is a bit more open, especially with some air.  Black cherry fruit, some cherries and spice.  Good mouthfeel and balance.  Long finish.  This needs another five to ten years and should drink well for ten to fifteen after that.  This would work well with a Wild Mushroom Risotto.