BU - Bruliam

We think all of our wines taste great.  It’s nice to know that we’re not alone.

2009 Doctor’s Vineyard Pinot Noir:  Sold Out

92 Points and Cellar Selection:  The high score reflects the wine’s potential, because it has been put on the market before it’s ready to be opened. Fresh and zippy in acidity, its flavors are of raspberry and cherry pie filling, while sweet, caramelized oak has not yet been integrated. Cellar it for a year or two, even longer. It should be quite a beautiful wine by the end of 2012.  — S.H.  (5/1/2011)

Very Good.  14.3% alc., pH 3.55, $52. Aged for 11 months in 50% new Franch oak from Remond. Clones 828, 777, 667 and Swan.   This is a crowd pleaser and a little more substantial tease with its exuberant scent of black cherries, dark red berries and forest floor.  The tasty fruit is well robed in suede tannins creating an invitingly smooth mouth feel. Like eating kirsch-soaked cherries on a velvet blanket.  12/15/2010.

2009 Hayley Vineyard Pinot Noir:  Sold Out

90 Points and Cellar Selection:  It’s a shame this young wine was released well before it’s anywhere near ready to be consumed. But it was, with the result that it’s all fresh tannins, acidity and jammy raspberries, cherries and cola. Tastes simple and candied now, but if you give it a year or two, it should start to come around.  — S.H.  (5/1/2011)

Very Good. 14.2% alc., pH 3.73, $52. Unusual wine in that it is 100% clone 114. This Pinot is the most feminine, the angel of the lineup. Very pretty perfume of cherries, strawberries and spice echoed in the flavors on the palate. Soft, forward and charming, with a spark of acidity to enliven the cherry driven finish. 12/15/2010.

2009 Split Rock Vineyard Pinot Noir:  Sold Out

90 Points and Cellar Selection: Seems rushed to market. The wine is still rough, and tannic and acidic, with fresh raspberry and cherry fruit flavors overlaid with sweet oak. Quite good and distinguished, but if you buy it, stash it in the cellar until sometime in 2012 or even 2013. — S.H. (5/1/2011)

Good. 14.2% alc., pH 3.73, $52. 14.3% alc., pH 3.82, $52. Fermented as 100% clone 667 with small amounts of clones 115 and 828 added at blending. Rugged and muscular, this wine offers a bold array of earth-kissed, fleshy and savory dark stone fruits. As is typical for clone 667, the color is strong and intense and the tannins are firm and angular. Will appeal to fruit hedonists. Put this one in your cellar while you drink the Hayley and Doctor’s wines. 12/15/2010.

2008 Doctor’s Vineyard Pinot Noir: Sold Out

91 Points: Tasted at a little more than a year of age, this Pinot Noir is a bit brusque. It should have been held back for another six months, to let the tannins, fruit and oak knit together. With very rich black cherry, black raspberry, cola and sweet smoky oak flavors, it should begin to resolve by late Fall 2010, and provide pleasant drinking for another 3–4 years. — S.H. (5/1/2010)

Good. 14.7% alc., pH 3.64, $52. Inaugural release from this new producer who donates 100% of profits from sales to a charitable foundation. 100% destemmed. Primarily Dijon clone 115 and Calera selection with smaller amounts of 667, 2A and Swan. Barreled as 70% free run juice and 30% press fraction. Aged 11 months in 50% new French oak barrels. Moderately dark reddishpurple color in the glass. Brooding aromas of blackberries, ripe strawberries and a hint of oak sap and toast. A fruit-driven wine displaying charming and generous flavors of plums, dark berries and quince. Thick and bold, but not jammy, with supple tannins leaving a bit of heat in its wake on the finish. Very typical of Santa Lucia Highlands Pinot Noir. 6/8/2010.