2013 Patz & Hall Sonoma Coast Pinot Noir
Healthy medium red. Captivating scents of black raspberry, minerals, licorice and lavender. Dense, sweet and spicy, with raspberry and crushed rock flavors showing an almost chocolatey richness and communicating an impression of chewy extract. Finishes with serious but fine-grained tannins and excellent juicy length. Even more extroverted today than the Hyde Pinot but has the stuffing and structure to age. 92+? (ST)
Pungent, spicy earth and cinnamon rise out of the wine's bouquet, inviting one to enjoy a structured expression of cranberry, raspberry and black tea. The tannin structure is well managed and the oak strong, yet integrated. Gap's Crown is among the vineyards that figure into the blend, along with several Dutton family properties. This is fresh and focused.
Robert Parker's Wine Advocate
All the Pinot Noirs are bottled unfined and unfiltered. The biggest cuvée, the 2013 Pinot Noir Sonoma Coast comes from many different sources, including Dutton Ranch, Martinelli Family, Chenoweth Vineyard, and a handful of others, that are blended together for a relatively consistent style from vintage to vintage. The lovely 2013 exhibits terrific blueberry and black raspberry fruit interwoven with notions of Chinese black tea, oak, earth and beet root in the background. This nicely textured, medium-bodied Pinot Noir possesses zesty acidity as well as admirable aromatics. Enjoy it over the next 5-8 years. (RP)
Well-structured, with snappy acidity and tannins surrounding a svelte core of earth- and herb-laced wild berry and blackberry fruit, ending with a zesty aftertaste. (Web Only—2015)
By focusing exclusively on Chardonnay and Pinot Noir, Patz & Hall has become one of the standout names among California wineries intent on stealing a bit of Burgundy's thunder. The 2012 edition of their Sonoma Coast blend scored 90 points with Wine Advocate, Stephen Tanzer, and Wine Enthusiast. Props from Robert Parker: "Patz and Hall has long been a model for how to run a high-quality négociant business, buying fruit from top vineyards and crafting it into wines that can compete with the finest from estate vineyards. They now own one estate vineyard, but all of these offerings are basically produced from purchased fruit. The style is one of Burgundian elegance with full malolactic as well as indigenous yeast fermentations and aging sur-lie. The percentage of new oak used in these cuvées has dropped over the years, running between one-third and 60% today. The wines are bottled early in order to preserve their freshness and fruit, and they tend to be delicious young, yet have an impressive track record for moderate aging." (12/2014)