Winery - Ortman Family
* Expert NoteJanuary 12, 2012
From a purist’s point of view, excessive sweetness and softness compromise this wine, making it simple. With jellied raspberry and cherry flavors, it will be fine at picnics and barbecues and other low-demand venues.
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* Expert NoteJanuary 12, 2012
Bone dry, acidic and tannic, and seemingly early picked, because there’s not a whole lot of fruit, this is a lean Pinot Noir. Finishes with a scour of bitter coffee and cherryskin.
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* Expert NoteJanuary 12, 2012
So high in acidity that it creates a tingly burn on the palate, this dry wine is bright and forward in lemon and lime flavors, and a tangy minerality. Finishes fine and clean.
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* Expert NoteJanuary 12, 2012
First you notice the gentleness and soothing softness, the way the tannins spread like a Persian carpet across the tongue. Then the purity of the flavors strikes, as the blackcurrants, olives, smoky oak and dried herbs unfold in waves. This is a classy glass of wine. Drink now, though.
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* Expert NoteJanuary 12, 2012
This cool Central Coast wine has tropical fruit and lemondrop flavors as well as zesty acidity. Veteran winemaker Chuck Ortman has added a substantial amount of toasted oak. The result is a clean, flavorful wine.
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* Expert NoteJanuary 12, 2012
The man who founded the Central Coast’s Meridian stretches north to craft a complex, easy-drinking wine. It has ripe, juicy cherry and blackberry flavors, with nuances of oak. Some hard-edged tannins show up in the finish, suggesting rich meats and cheeses.
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* Expert NoteJanuary 12, 2012
A benign Pinot, meaning it’s dry and stylishly elegant, in a straightforward way that straddles the border of complexity. Shows layers of cherries, plums, tea, licorice, allspice and cloves, in a silky, full-bodied texture.
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* Expert NoteJanuary 12, 2012
A young, fresh Pinot that requires a little cellaring, although decanting for a few hours will help open it up. The cherry, red plum, sandalwood and spice flavors are appealing now, but there’s a firm overcoat of tannins. Cries out for roasts, cheeses, grilled salmon.
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* Expert NoteJanuary 12, 2012
If you love those big, rich, gooey Central Coast Chards, you’ll enjoy this one. It’s flamboyant in pineapple custard, lime pie, papaya, nectarine and spice flavors, and super-oaky, too, with the cool-climate acidity this appellation is known for.
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* Expert NoteJanuary 12, 2012
Very dry and rather austere now, with sour red cherry and licorice flavors, enlivened with tart, citrusy acidity. Elegant rather than charming, and could develop bottle complexity after 2011 or so.
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