The 2011 Evesham Wood, Le Puits Sec, Pinot Noir represents the second vintage of the estate under ownership by Erin and Jordan Nuccio. Produced in a cooler vintage this warmer dry-farmed site has produced a lovely wine with an ethereal flavor I cannot describe. I would try this again in a year or two. For me the 2012 Patricia Green Cellars, Pinot Noir, Estate Old Vine, Ribbon Ridge was markedly more engaging than the 2012 Patricia Green Cellars, Pinot Noir, Freedom Hill Pommard Clone, Willamette Valley. The later seemed to have more firm structure and dried herbs than fruit. Perhaps it just needs a lot of cellar time. The Estate Old Vine was engaging with its mixture of black fruit and minerals. Its an interesting wine that deserves a few years in the cellar. These Evesham Wood was purchased at Pike & Western Wine Shop in Seattle. The Patricia Green came from MacArthur Beverages.
This wine is 100% Pinot Noir sourced from the warmer 13-acre Le Puits Sec vineyard founded in 1986. Alcohol 13%. The nose revealed delicately ripe aromas of small berries. In the mouth there was acidity from the start. The flavors took on some ripeness to the firm red and black fruit. There was an underlying, ethereal note that built until it expanded into the aftertaste. This was a lovely wine which eventually became a little floral. *** Now-2022.
This wine is 100% Pinot Noir sourced from vines planted in 1984-1990. Alcohol 13% The nose was of Pinot Noir fruit but with air became rounder and more perfumed. In the mouth were slightly smoky aromas of red and black fruit. It was tight at first with some acidity on the tongue tip followed by firm minerals. With air the low-lying flavors of black fruit developed, taking on weight and integrating with the minerals. The structure was of fine, drying tannins. The wine eventually developed a savory note. *** 2015-2020.
This wine is 100% Pinot Noir sourced from the Freedom Hill vineyard located on marine soils. The fruit came from a section replanted in 2001. Alcohol 14.2%. The light nose was a little header with aromas of dark berries. It became more aromatic with air. In the mouth were tangier, gripper modern flavors that became rounder with air. It took on dried herbs and drier flavors with air. The structure became more apparent showing a fine, firm line of tannins before the drier, cinnamon-like spiced finish. ** 2015-2020.