Pinot Noir - SOLD OUT
I learned to make Pinot Noir at the Hirsch Vineyard on the Sonoma Coast (read the book), Goldeneye in Anderson Valley, and Whitethorn Winery in Humboldt County.
For my 2017 Pinot Noir, I produced two barrels from Sta. Rita Hills, a mix of Mt. Eden and Swan clones, aged in 50% new oak and finishing at 13.4% alcohol.
“Deep brilliant red. Lively red berry aromas are complicated by suggestions of candied flowers, star anise and cola. Juicy, finely etched raspberry and cherry flavors show very good depth, and a deeper, darker licorice note emerges with air. Finishes on a spicy note, with sneaky tannins and strong, red-fruit-driven persistence.”-Vinous, Josh Raynolds, 91 points, January 2019
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Syrah - SOLD OUT
I spent two, hand-blackened years in Barossa Valley, Australia, working with Syrah from the best vineyards for Two Hands Wines (read the book).
The Delmore 2017 Syrah is from Stolo Vineyard in Cambria: possibly the coolest site for the varietal in California. From a 1 acre block of Alban clone picked on October 30th, I co-fermented 5% Viognier in an open top bin, and aged the finished wine in two neutral French Oak barrels.
“Brilliant violet. An exotically perfumed bouquet evokes ripe dark berries, potpourri, olive and peppery spices, and a smoky mineral note builds in the glass. Sappy, mineral-accented blueberry, cassis and salty olive flavors coat the palate and show excellent focus and subtle sweetness. There's a distinctly Old World savoriness to this wine. Unfurls steadily with air and finishes with building spiciness, well-knit tannins and very good length.”-Vinous, Josh Raynolds, 92 points, January 2019.
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