Grey Stack Pinot? Any one else have this?

WINE TALK
1

Just curious as to what any other opinions are on this.

2

Wow.

Although I’m new here, Ian can vouch for me and say that I generally will drink any red other than pinot noir. But this one…damn we’ve got the whole 3rd floor here psyched about this wine! and it’s not that ridiculous pinot noir pumped up with zinfandel and petite sirah- this is good juice! [thumbs-up.gif]

3

Kristen’s enthusiasm is not lost on me.
I have had the wine twice in the last two weeks. I’d say it consistently gives a complex, spicy nose and palate with good flavors and length. My personal thought is that it will be better in about a year or two or, if you must have it now, I recommend decanting for several hours prior to service.
As an aside, considering these are young vines and its the first pinot Russell Bevan ever made, one should keep an eye on this label in the future. Although the winemaker is not Russell anymore, the vineyard will only get better in the hands of the current farmer.
Iron hand, velvet glove.
Best, Jim

4

Russell made pinot? I vaguely recall that now but probably had it blocked as it did not compute.

5

Vineyard source please? Price?

Cheers!

6

A little of the wall, it’s Bennett Valley and it’s Connell Family Vineyard. Alcohol on the label checks in at 14.1%. Considering the absolute massive size of the Syrahs and Cabs (and even the Sauv Blancs Russ produces), I was a little leary. This stuff is insane. Total domestic Pinot, but reminds me of so much stuff in the $50+ range.
I snag the last 3 cases on the east coast. We will have it next week for $28.

Todd, I apologize, you can move this to another forum, getting retailer-ish, I was mostly wondering if any one else shared my epiphany with this wine.

7

Sorry, Ian, but I didn’t like it. I know that there was probably no RS, but the fruit was soooo sweet, it was like pie filling. It also seemed to have very low acidity, so I found it (and I shudder to use the term) cloying.

8

Saw this thread and thought I’d jump in as proprietor of Grey Stack. Happy to answer any questions.

Peter

9

Peter,
Do you agree that this needs some time in the cellar or decanter?
Best, Jim

10

We have so little experience aging these wines that I can’t say with any authority that they will be better in a year or two. I can say that they have only improved with time. With our Syrahs we have moved to bottling aging a year before release and it may be we bottle age the Pinots more as we get more experience with them. The texture and spice of Bennett Valley seems to like a lot integration.

Peter

11

Hey, Peter. Good to see you here.

-Al