2006 Holdredge Pinot Noir Bucher- USA, California, Sonoma County, Russian River Valley (3/8/2011)
Popped and poured at a French Restaurant with my wife. It took very little time to open up, and it was very nice. A somewhat jammy fruity Pinot with bright cherry notes, some nice smooth tannins and a really long toasty finish. We gave a sample to the somewhat snobby French owner who took a sip, swirled it in his mouth, and then smiled and swallowed the wine (and his pride) by admitting it was very nice and compared nicely with its French distant cousins. Tell me what tasty Burgundy you can buy for $40? The answer: NONE!
John, here is a one-word way of describing a good job on this wine: WINNING! (Note-I do not think CS owns a trademark on the term yet so I am not violating Section 6 of the CellarTracker Terms & Conditions, am I?) (93 pts.)
Peter- acid was part of the point of the Old School- 100% whole cluster, searing acidity, low alcohol (13.2%). I personally like that kind of stuff, especially with age, but I also understand its not everyone’s cup of…pinot…the best Zin I ever made (for my palate) I practically had to give away because of the acidity. But now, at ten years it is still fresh, youthful- way more than I am to be sure.
Nothing like dropping a little acid with Holdredge. I mean … no, I’m an acid freak. I find one of the admirable traits of John’s wines is that they retain superb natural acidity. That said, I do think the Old School might be the most acidic wine I’ve had from him. But they all have nice acidic kick, even the “11”.
I saw recently in another post here (sorry, I don’t remember where, maybe a Burg thread) that if you Audouze acid wines for a good time (like 6 -8 hrs), they show better. Has anybody tried that with these?
John: we had a second bottle of the Old School '08 with a tomato dish (or something like that) and liked the wine a lot.