2013 Thomas Fogarty Winery Pinot Noir Razorback Vineyard
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
Lower and further from the ocean but fog has cooled it a lot. Quite rich and jewelly on the nose. Sweet start with lots of intensity. Pretty dry on the end. It has the same graininess (for very different reasons, I suspect) as many an Ahr Spätburgunder. (JR)
Punteggi della critica
Punteggio medio
Jancis Robinson MW
Antonio Galloni, Vinous
Altre recensioni e punteggi
From Purisima soils (similar to the soils in Santa Barbara County) and vines planted in 1986, the 2013 Pinot Noir Razorback Vineyard was fermented with 25% whole clusters and spent 17 months in 33% new French oak. It’s also the only place on the property that’s planted to Dijon clones. Giving up pretty red fruits, forest floor, toasted spice and a touch of minerality, it’s vibrant and taut on the palate, with a delicate profile that’s ideal for drinking over the coming 5-7 years.
Deceptively medium in body, the 2013 Pinot Noir Razorback Vineyard is intriguing from the very first taste. Floral and spiced notes open up first, followed by darker suggestions of game and earthiness. The 2013 is pliant and expressive, but the saline-infused finish suggests it will also drink well for many years. There is no shortage of personality here. The 2013 was done with about a third whole clusters. This site is planted with a mix of Swan and Dijon clones on AxR1 rootstock, all of which are fermented together. The soils are a mixture of Purisima Shale and Mindego Basalt.