Caprice was done in our first 500L Acacia puncheon, from 2011-2013. The 2014, the final vintage, was combination of tank and old barrique and the Acacia puncheon went to Pinot Gris. The first 820L Acacia foudre was in Riesling or the Field Blend from 2012-now. Acacia has been a mainstay of the Whistling Ridge Pinot Gris since 2016 when we finally got the next two 820L Acacia barrels (they had to season the staves for my order in 2013 so it took almost 4 years to get the next ones.
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We were @ friends/neighbors’ place. We certainly thought about bringing our own stems, but didn’t want to look too geeky……
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Or, reductive?
Doing a little bit of a cellar inventory. Had stuffed a magnum each of 2008 and 2009 Matello Whistling Ridge Pinot Noirs in the back. Notes on CT are dated. Anyone opened one of these recently?
It’s been a bit to be honest on both of those, but the last time I had them they were showing well. The 2008 may want to unwind over an evening and the 2009 perhaps over a couple of hours but both are solidly in the window, but also no rush.
we had a mag of the 2005 Souris in November and it was finally in a great PnP spot, but was just a really lovely combination of purple flowers, mint, and forest floor. I wish I had more of the 20-year-old bottles tbh.
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I opened a 2008 Whistling Ridge about 1.5 years ago, was showing nicely after a little air. Not sure I’ve had a 2009 WR.
-Al
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Opened a 2013 Goodfellow Whistling Ridge Pinot Noir on Wednesday. Finished it tonight. It was bigger and fruitier on day one, so my impressions apply to yesterday and today which was pretty consistent. Nose of red fruit including cranberry, with some orange, wood, and a hint of cinnamon. The palate is nicely acid forward with sour cherry as the dominant flavor. I think it’s in the window and likely to stay there a few years. Very nice.
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Any of the dried autumn leaves thing developed yet?
I suppose what my brain interpreted at wood could have leaned more in that direction. I was thinking wood or leather - it didn’t have the sweat/animals of leather so I landed on wood but autumn leafy could have been more appropriate. Alas I have none left to check.
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Despite my vow to quit buying wine, I bought a mixed case from Marcus a couple of years ago. I have yet to try one (waiting for some age), although I’ve been dying of curiosity. I am planning on opening the oldest, 2015 heritage no. 4, tonight. Marcus, any advice? I usually decant off sediment and to give some air, but only stood this up a couple of days ago so it might not be settles sufficiently for removing sediment.
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Maureen, I opened one this past October, without any decant (had there been any sediment, I would have decanted). I think that may have been the very first time I didn’t give one of my Goodfellow PNs some air. It was wonderful.
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This has been on fire as of late. I would do whatever Marcus says, but failing that I would give it an hour or two in the decanter and then should be fine from there. Didn’t have much sediment to speak of I don’t think.
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I’d be curious to know your thoughts when you open the bottle
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Had three of Marcus’s wines with friends at an Oregon themed dinner last night.
2008 Souris was stellar. Good mix of fruit with emerging savory tertiary qualities including a good amount of spicy stem influence, autumn leaves, leather, dirt.
Durant BdB and Tsai BdN also both excellent in their own ways. Durant remains my favorite of the sparklers by a head but both times I’ve tried the Tsai I have regretted not buying any!
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Me too. Other than the case I bought. 
Already six down.
I have heard rumors that I can’t confirm that some more Tsai and Durant might be offered for BD17.
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That’s some inside ball.
I haven’t heard a peep from Meghan and Marcus regarding BD17 other than I can see the placeholder in the prelaunch forum.
They never disappoint…
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You know how rumors can be, I’m just trying to spread some hope in these days of darkness.
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Definitely hoping for some Tsai BdN for Berserker Day. Have been so impressed with the Durant BdB
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Drinking a Tsai right now. This remains my current-release favorite Goodfellow sparker and the one that most makes me think of Champagne.
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2022 Blanc de Noirs?