The 2019 release marks the first vintage this wine was produced with a label that boasts of the organic grapes that produced this brooding and muscular Pinot Noir, which is all power and drive. Heady dark berry fruit and cedar spices segue into a rich mid-palate infused with red cherry, pomegranate, flamed orange peel and Indian spices. Talk about a standing-ovation finish: notes of clove emerge, followed by tangerine peel, crushed cocoa nibs, scented with blue fruit and dried flowers, all framed by silky tannins, and lifted acidity, freshness and balance. Small batches of Pinot Noir, Pinot Meunier, and Pinot Gris grapes were allowed to spontaneously ferment with indigenous yeast. A combination of punch-downs, foot treading, and gentle pump-overs was used during a roughly eight-day skin contact maceration prior to pressing in a small basket press—slow and cool indigenous malo-lactic fermentation in 60-gallon French oak barrique.

“Two-thirds of this wine grows at Dach, the biodynamic vineyard surrounding Roederer Estate’s winery in Philo. Much of the rest comes from Walraven in Boonville, certified organic. Panelist Lisa Granik, MW, found the wine to be dynamic and alive, while Tina Vaughn pointed to its layers of flavor. This is quiet up front, with a pop of pomegranate fruit contrasting the wine’s warm elements with cooler tension”

“This estate vineyard in Boonville has a relatively warm exposition, facing southwest, maturing its fruit in 2019 toward graceful tannins. The fruit itself has quiet stamina, providing a lasting sense of purity, a layered impression of forest berry scents. Fragrant and flavorful, this is a roseate pinot, a pleasure to drink now, with its elements aligned for development ahead.”

“Bright and racy, with a savory streak amid pomegranate and damson plum notes, while a tangy blood orange accent zips up the finish. Drink now through 2023.”

“The 2019 Chardonnay Estate is a bright, fresh style with understated new oak. It has a nose of baked apples, lemon and dark spices. The medium-bodied palate offers more savory tones at this stage, with some phenolic texture balancing its juicy acidity, and it finishes long and mineral driven. This will pair well with a range of cuisines.”