N°11 Pinot Noir Reviews
Brian Maloney blends this wine from four vineyards in the hills north of the Petaluma Gap — Doña Margarita, Highlands, Ferguson and Fiddler — all windy, fog-influenced sites on sandy soils. Grounded in the cool earth of the coast, this dives into cool fruit, with the flavor of fresh-picked berries. That fruit feels clean and pure, lasting in scents of roses and cardamom, bright and zesty, then deepening into the dark tones of tannins. Its integration gives it richness that feels tied to the intensity of the Pacific, the wine's cool scent lasting into the far distance.
Earthy cola, cherry and strawberry give this lush fruit-forward wine an undeniable richness and concentration, within a thick structure of integrated tannin and big oak. It delivers on varietal character within a big style.
The 2016 Pinot Noir No. 11 is medium ruby-purple with aromas of cranberry sauce, red apple skin, warm black cherries and savory hints of meat and pepper. Medium to full-bodied with concentrated ripe red fruits and earthy flavors, it has very fine, grainy tannins and mouthwatering acidity with a layered finish.
This is a big-boned, robustly flavored red that offers concentrated tones of dark cherry and raspberry, with bolts of Asian spice. Sizable tannins support the richness of the fruit, coating the palate with aplomb and complexity.
The 2013 Pinot Noir No. 11 from Sonoma Coast is a darker-fruited and deeper-colored, more Côte de Nuits style of Pinot Noir with a broader mouthfeel, more savory, complex richness, notes of forest floor, blackcurrant and black cherries, and loads of personality and character. This is a beauty, and seductive. Drink it over the next decade.
Full-bodied and expressively juicy, this is an enjoyable wine right now, rich, earthy and balanced between its notions of red cherry and blackberry fruit and exotic cardamom spice. Harmonious and layered, it finishes with aplomb.
There is a trace of herbal tea to the fresh mix of red and dark currant, plum and violet hints. The middle weight flavors are forward and lush with a distinctly suave mouth feel that continues onto the dusty and mouth coating finale that offers moderate depth and length. I like the delivery as it’s clean and dry in the best sense. At present there isn’t quite enough depth to be at the next level though if more develops my score may be overly conservative.
This comes from the Durell Vineyard on the border of Carneros and Sonoma Valley, harvested at a sleek 21.6 degrees Brix, fermented without added yeasts and aged in new and once-used French oak. It's pretty irresistible, a savory pinot noir that feels energetic yet relaxed from its time spent in a barrel, centered around wild mushroom and light wood smoke aromas, glowing with the subtle brightness of its acidity. Harmonious and complex without any rough edges, this wine's texture is supple and meaty, satisfying with grilled quail.