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Patz & Hall "Pisoni Vineyard" Pinot Noir 2013 (Santa Lucia Highlands, California) - [AG 92+]
Patz & Hall "Pisoni Vineyard" Pinot Noir 2013 (Santa Lucia Highlands, California) - [AG 92+]


 
Retail Price: $90.00
Artisan Wine Depot Price: $79.97
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Winery: Patz and Hall
Varietal: Pinot Noir
Region: Santa Lucia Highlands, Monterey County, California
Vintage: 2013
Bottle Size: 750 ml

Product Code: PATZHALLPINOTPISONI13-W

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Press / Wine Critic's Reviews
 
6-PACK PRICE = $77.97 per bottle (add 6+ quantity to your basket)
CASE PRICE = $74.99 per bottle (add 12+ quantity to your basket)

Notes from the Winemaker:

This is another tour de force from Pisoni, combining the vineyard’s signature power and richness with alluring depth and complexity. Su per-concentrated, liqueur-like aromas of Bing cherry, plum, cassis, and cola leap from the glass, followed by notes of toasted cashews, ginger and clove. For all of its depth and richness, this wine literally sings on the palate, showing amazing energy and ample enlivening acidity to add poise and definition to the voluptuous flavors of red currant, cherry and milk chocolate. A true knockout, and certainly one of the finest expressions of Pisoni Pinot Noir in many years.

Vineyard Character:
This famous vineyard is situated above the Salinas Valley near the town of Gonzales, in Monterey County. Perched on a sandy mesa, Pisoni is the benchmark for superlative Pinot Noir from the Santa Lucia Highlands. Reflecting a perfect convergence of aspect, site and soil, it consistently yields grapes with remarkable power an d complexity.


Ratings & Reviews

92+ Points - Antonio Galloni:
"Saturated ruby-red color. Knockout nose combines blackberry, black cherrry and Oriental spices; reminded me of a wine from the Vosne-Romanée/Nuits-Saint-Georges neighborhood. Powerful and large-scaled but a bit youthfully monolithic, with black fruit flavors lifted by mint and ginger high notes. This big boy finishes with huge tannins that avoid coming off as hard. Hall picks this fruit late, as it's necessary to wait for the acidity to go down, but noted that in the hot years it can get porty. "And it's necessary to be gentle with the extraction," he added. This would be a perfect Pinot for a steak house. (ST)" - Antonio Galloni (March 2015)


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