JCB by Jean-Charles Boisset Reviews

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.

JCB's pinots are gradually becoming more impressive over the years. This '11 isn't their greatest effort given the huge difficulties of the cold vintage, but it is a success. Brisk acidity and a clean, dry mouthfeel make the raspberry, red currant , white pepper and sandalwood flavors attractive to drink now.

Editor's Choice. A beautiful Chardonnay, dry, crisp in acidity and complex in tropical and citrus fruit, peach, honey and oak flavors. The richness is balanced by a flavorful minerality and the finish is dry. At this price, the wine can stand beside more expensive Chardonnays, which make it a value.