Winery - Brewer-Clifton
* Expert NoteJanuary 12, 2012
This Pinot shows a gamy, truffly aroma that may come from the Pommard clone, although Dijons add their usual fresh cherries and raspberries. There’s a chewy bunch of Provençal herbs somewhere in there, too. B-C uses stems in the fermentation, which makes for an earthier, or “grounded” wine, in Steve Clifton’s words, and one he believes will age.
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* Expert NoteJanuary 12, 2012
The complex aromaa of this dramatic young wine is of mushrooms and wet tree bark, wintergreen, cloves, nutmeg and anise, and fruitier notes of cherries, cola and pomegranates. The mouth is very complex, too, with a finish of intensely pure cherries. But the wine is young and tannic. It will be best after 2008, and should drink well for at least another five years.
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* Expert NoteJanuary 12, 2012
This is a big, rich wine, huge in fruit of the tropical-pie flavors. Huge in alcohol, it wears its weight well. The wine, from this venerable vineyard, feels honeyed, opulent, massive, and is almost better by itself than with food.
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* Expert NoteJanuary 12, 2012
This Chard shows the immaculate purity of SRH Chard, that intensely pure lemon drop and pineapple taste, while oak adds exotic layers of custard and buttercream. High acidity adds the perfect finishing touch, making all this richness bright.
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* Expert NoteJanuary 12, 2012
This Chard showcases the Hills’ wonderful mélange of ripe tropical and citrus fruit and crisp acidity. Add to that the complex toast and vanillins of the barrel, and the result is eminently drinkable. Enjoy this unctuous Chardonnay early before that babyfat melts away.
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* Expert NoteJanuary 12, 2012
This tastes riper and hotter than the winery’s other Pinots I tasted, almost to the point of raisins and stewed prunes. The vintage was very difficult, with stupendous heat waves that challenged both growers and vintners. The wine does its best, but can’t quite overcome the ill effects of the heat.
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* Expert NoteJanuary 12, 2012
The vineyard is owned by Foley, which produces great Pinot, and what they all have in common is rich acidity, an uncommonly complete structure, and a clean purity of Pinot Noir fruit. This bottle is dry and fuller-bodied than Brewer-Clifton’s other Pinots, although it retains those lovely red stone fruits that are so elegant. It’s a tight, young wine that needs to be decanted, and should drink well through its sixth birthday.
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* Expert NoteJanuary 12, 2012
What a young, powerful wine this is. From the first sniff, an assault of dried cherry, licorice and Asian spice, to the lasting impression of tannins, all this wine wants to do is open up. Decanting, even overnight, will help to soften and round it out. It’s a superb wine, rich and elaborate, but a little hot in alcohol, which may limit the ageworthiness. Drink now through 2008.
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* Expert NoteJanuary 12, 2012
With over 16% alcohol, this wine is soft, round, lush and utterly delicious. The citrus and tropical fruit, oak, cream and mineral flavors don’t taste at all hot, but are luscious.
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* Expert NoteJanuary 12, 2012
Very refined and supple, with fabulous texture, all silk and satin on the palate. Perfectly showcases Pinot’s sensual, seductive side, with cherry and cola flavors and a smooth elaboration of oak. Finishes complex, spicy and long, a brilliant wine that combines power with elegance.
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