Monday, April 30, 2012

A Taste of Stubbs Vineyard - Organic Grapes At Their Best

A couple of weeks ago I had the pleasure of having a glass of wine and a chat with Mary Stubbs of Stubbs Vineyard.  The write-up of our conversation is taking on a life of its own as it spirals into the struggles of organic vineyards (both physical and perceptions) and a couple of other topics.  I decided to post my tasting notes of the Pinot Noir while I try to figure out where I'm going with the rest of it.

Mary poured me a glass of her 2004 Pinot Noir from Marin County ($44). The wine exhibited scents of sour cherry, earth, cinnamon, ginger, lavendar, and licorice. On my palate the sour cherries and cinnamon continued while the ginger became spicier and the earth tones became darker and were joined by hints of black pepper and cloves. The tannins were silky and the finish lingered. The wine had a good level of acidity which enables it to age very well.  This is truly a wonderful Pinot Noir of the Burgundian style by which I mean it depends more on its structure and bouquet than bright fruit aromas. 

I am looking forward to tasting more of their wine at the 8th Annual Marin County Wine Celebration on June 23rd.

Photograph courtesy of Sanae Burries.

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