the Wines
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2009 PROSPECTOR'S RESERVE PINOT NOIR Format Listed Club (20% preferred pricing) Bottle $55.00 $44.00 Case $561.00 (15% off) $528.00 The "Prospector's Reserve" -- named in honor of the Miner whose legend provides the name for our estate, is a limited bottling of a four barrel blend. The wine shows incredible intensity in the aromatics with a slightly lifted tone. 90 Points "Ripe and broad on entry, then firmer in the mid-palate, offering sappy dark berry flavors underscored by a smoky mineral quality. Puts on weight with aeration and finishes with resonating smoke and jammy dark fruit notes." - Steven Tanzer's International Wine Cellar, August 2011 |
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2009 BAYLISS-BOWER PINOT NOIR Format Listed Club (20% preferred pricing) Bottle $42.00 $33.60 Case $428.40 (15% off) $403.20 Magnum $80.00 $64.00 We feel that this vintage truly shows a complete picture of the older vines of the vineyard as a whole. The extra heat of the 2009 vintage helped the Pommard impart a rich earthiness brightened by pie-cherry tones to the wine. 90 Points "An elegant, forward offering that displays an enticing nose of spicy red fruits, floral notes and underbrush." - Wine Advocate, October 2011 |
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2011 PINOT NOIR BLANC Format Listed Club (20% preferred pricing) Bottle $25.00 $20.00 Case $255.00 (15% off) $240.00 Made from 100% Pinot Noir grapes this wine is a "Blanc de Noir", made in the same fashion as Champagne, but minus the bubbles! The aromatics of this wine are intense and full of fruitiness. "Rare white to Discover" "This is a dry, white Pinot Noir. Fragrant with sweet grass and melon, flavors follow along with grapefruit and kiwi." - Seattle Times, July 2012 |
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2011 PINOT NOIR ROSE Format Listed Club (20% preferred pricing) Bottle $20.00 $16.00 Case $204.00 (15% off) $192.00 In the process of producing our Pinot Noir Blanc, we produced a delightfully dry Rosé that hints at just the "spirit" of Pinot Noir. The palate is surprisingly rich with pomegranate and perfumed apricot. Recommended: Nicely dry, this is surprisingly rich with bright acidity and a suggestion of tannin helping to fill the mouth.” - Snooth.com, July 2012 |
