Winery - Demetria
* Expert NoteJanuary 12, 2012
Here’s a fruity, concentrated Pinot, highly extracted in red currants and root beer. It’s also a very young wine whose firm tannins and crisp acids give it a fresh vibrancy. Give it a few years for all the parts to come together.
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* Expert NoteJanuary 12, 2012
This best-of-barrels reserve shows a richness and complexity that make for compelling drinking. A mixture of several clones and selections of Pinot Noir, the wine has firm tannins, but the burst of cherries, red currants, root beer and sweet smoky oak gives it a supple, mouth-filling quality. Delicious now with decanting, and should hold and improve through 2012.
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* Expert NoteJanuary 12, 2012
This Rhône blend is a little too straightforward now, with its easy flavors of cherries, raspberries, blackberries, licorice, chocolate and green mint jelly. But it’s not a simple wine, just a young one, and instinct suggests cellaring it for a few years. The quality of the tannins and overall balance will help it mellow and improve through 2011.
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* Expert NoteJanuary 12, 2012
From the former Ashley’s Vineyard, one of the best-known in the AVA, comes this very ripe, extracted Pinot Noir. Tastes like it had a long hangtime, getting ripe to the point of baked pie-filling cherries and puréed, smoky, almost raisined blackberries. The tradeoff for all this richness is softness and a resulting one-dimensionality.
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* Expert NoteJanuary 12, 2012
Made in a nice, light style, this is Demetria’s least costly of the three latest Pinots, but it’s also the most charming, with appealing cherry, cola and spice flavors.
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* Expert NoteJanuary 12, 2012
The vineyard is the farthest west in the appellation, and the resulting wine is a high-acid thriller. It’s 100% barrel fermented, the wine has Meyer lemon, crème brûlée and char flavors, backed by a firm minerality. Sleek and refined, this is the winery’s first-ever Chard, and one to watch.
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* Expert NoteJanuary 12, 2012
Definitely on the ripe, rich side, almost like a Grenache with thick flavors of cherry purée, mashed red raspberries and cola, enriched with toasty cedar. Very succulent, although a little obvious in broad palate appeal.
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* Expert NoteJanuary 12, 2012
The winery’s flagship white wine is among the greatest California PBs I’ve ever tasted. Made Alsatian-style, it’s tremendous in tangerine, kumquat, apricot, honeysuckle, buttercream, cinnamon-clove and vanilla aromas. In the mouth, it turns rich and opulent, and while the wine is dry, it has a dessert pastry taste, like coconut cream pie, Key lime pie and tangerine custard. Absolutely world-class wine. Editors’ Choice.
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* Expert NoteJanuary 12, 2012
All the buttered toast, vanilla bean, apricot jam and pineapple crème brûlée you could want is here, but this lovely Chardonnay is lifted above the ordinary by a minerality that gives it a refreshing tang. Crisp acidity also helps to provide structure to the richness. Will have a short life as evidenced by some overripeness on the finish, so enjoy now.
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* Expert NoteJanuary 12, 2012
A blend of Marsanne, Grenache Blanc, Roussanne and Viognier. It’s bone dry and zesty in acidity, showing an austerity of flavor that emphasizes minerals over fruit. There’s enough Meyer lemon and lime zest to satisfy. Sleek and elegant.
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