Neil Valenzuela

8.9

Medium ruby color. Aromas of black cherry, earthy, mushrooms and spices. Great vintage still kicking full of flavor. — 17 days ago

Neal Ferry

9.0

Good stuff, Whole Foods has this and I’d recommend it, fruit bound — 5 months ago

Carmen

9.2

Papaya, peach, rose, wet stones
26 days of skin contact - light golden color, almost like an oaky white
I love the slight funk without being too wild — 8 months ago

Daryl Johnson

9.0

Still great, everything you want in a Pinot Noir rose. — 2 years ago

Vanessa

9.3

“La Côte” of Domaine de la Côte is a DREAMY Pinot Noir from the Santa Rita Hills AVA of California’s Central Coast region.

Here pacific coastal breezes stretch inland and cool the sun-soaked vineyards. Domaine de la Côte has a collection of 6 vineyards on the western edge of Santa Rita Hills. On the back label you see a map of several of their vineyard blocks, including “La Côte” which is organically-farmed and nestled on a steep southeast-facing slope, where it absorbs the radiant sun during the growing season.

The grapes that went into this wine were harvested by hand, cluster-by-cluster, affording a gentler handling of the fruit with reduced risk of oxidation and microbial spoilage.

This wine was then fermented in a concrete vessel using 100% whole clusters (stems and all) thanks to the process of wild, ambient yeasts in the vineyard, winery, and on the skin of the berries…

The result is a positively perfumed and pristine berry-fruited profile with concentrated notes of black cherry, strawberry, raspberry, boysenberry, hibiscus, rosewater, cherry blossom, and anise balanced by a firm backbone of acidity and reserved alcoholic profile (13.1% ABV).

Following fermentation, this wine matured for 10 months in oak (30% new oak), lending delicate secondary notes of vanilla, clove, and cardamom.

The Domaine de la Côte “Bloom’s Field” was among the wines featured in the Somm 3 movie; it was blind tasted next to other French and California wines in a 2018 retake of the 1976 Judgement of Paris that culminated in a tasting of wines by a panel of luminaries of the wine world: Fred Dame, Jancis Robinson, and the late, great Steven Spurrier, who organized the Judgment of Paris back in 1976.

It is a captivating wine and has the structure to age, though we are loving it in its current state. It’s a delicious pairing with the herb-crusted salmon, roasted asparagus, and crème fraiche / chive mashed potatoes.

Cheers!

— 2 months ago

with Deked1

Adriana Fabbro

9.5

Could there be a better thanksgiving pairing? Not planned, but this became the grand slam of the evening. So much ripe fruit - cherry, red plum, strawberry, pomegranate - but in the best way. Evergreen notes. Amazing orange marmalade 3/4 of the way through that carries through on the finish. Cola notes on the finish. Concentrated California Grand Cru shit.

100% whole cluster, high elevation & low yielding vineyard. 50%ish new oak.
— 2 years ago

Hector Guzman

9.3

Nice to drink, medium bodied — 2 months ago

DAL 9000

9.1

Whole clusters used instead of de stemming. Lemony tartness upfront then a mineral finish.- almost a hint of tannins. But not tannins. A different taste for a Riesling — 4 months ago

"Odedi"

8.9

Reddish in color with light intensity.

Red fruits on the nose with light oak, spices, herbs and milk chocolates.

Light to medium in body with medium acidity.

Dry on the palate with raspberries, strawberries, red cherries, light oak, spices, chocolates and earth.

Tangy finish with soft tannins and tangy raspberries.

This young Pinot Noir from Oregon is easy drinking, nicely balanced and soft.

Good right out of the bottle and good as a sipping wine.

Would be nice to revisit it in 2 years.

Good by itself or with food. I gave it a light chill, and paired it with a charcuterie board of meats and cheeses.

Whole Cluster Pinot Noir grapes were fermented with native yeast. Aged for 10 months in oak barrels. Unfiltered and unfined.

13.1% alcohol by volume.

89 points.

$50. — 8 months ago

B Natasha Woo Ding

9.0

Soft and juicy. Actually goes really well with seafood, especially shellfish. — 3 years ago