Typecast as “The Heartbreak Grape,” pinot noir is also the most plastic, expressive, and beguiling of classic French varietals. We are being unbiased here. Pinot seduces with heady aromatics that range from perfumed violets to candied berry to spice and earth. At Bruliam, we select vineyards that specifically showcase distinct aromatic and flavor profiles. We source pinot noir from sites so unique and iconic that even a novice alcoholic could distinguish one bottle from the next.
our CURRENT RELEASES
Brilliant pale ruby in the glass, our 2017 RRV pinot noir showcases the classic qualities of our AVA. Black cherry and bright raspberry mingle with cinnamon stick, cola, and exotic spices. Bright acidity plays with whisper soft tannins that melt into a long, lingering finish of rich red fruits. A luxurious mid-palate texture rounds out the package. Pretty and feminine, this is an easy drinking pinot noir.
Wine Advocate - 90. Wine Enthusiast - 91.
Ripe raspberry, black cherry and loads of warm baking spices invite sip after sip after sip. The 2016 vintage is more modest than bombshell. Mace and cinnamon waft atop ripe Farmer’s market berries. A mid palate bump of bright red fruit finishes with velvety tannins that elongate a forever finish. This is where Gap’s Crown shines- unapologetically “California” fruit juxtaposed alongside a focused core of acid. Age-worthy indeed!
Wine Enthusiast - 92
Medium-hued garnet in color, the 2016 Sangiacomo displays its characteristic yin-yang of savory and fruit. Forest floor and Santa Rosa plum are seamlessly integrated. The palate is red fruit with lifted acidity and silky tannins. This wine has lovely texture and palate weight, round but with a food friendly juiciness.
Wine Advocate - 91. Wine Enthusiast - 91.
Blackberry, huckleberry, allspice and clove are seamlessly integrated with silky smooth tannins to create a richly textured pinot noir. Supple and lovely, the ’16 Soberanes is so sexy, smooth on its entry that you’ll be unable to stop sipping. Spice rack, blue fruit and dark fruit meld into a seductive finish at once elegant and full. I’m seeing this beauty alongside venison grilled medium rare with a blueberry gastrique. This is a serious pinot, brooding and complex.
Jeb Dunnuck – 92.
The Dry Creek Valley is zin country. And we are tickled deep purple to source from our own Rockpile parcel known as “the Swale” block. This zin is not pink. This zin is not “hot” or “jammy,” which are undeniably great assets to a heavy metal cover band. Bruliam’s Rockpile Zinfandel is a revelation (cue gospel “Amen,” sister). I’m not kidding. You’ve got to try this stuff. Even my mom says so.
Our Current Release
She has a snappy new package but the same mouthwatering juiciness you know and love. Black plum and exotic spices co-exist with sandalwood and rich star anise. Crushed French herbs linger in the background, and a mouthful of dark fruit offers terrific length. That trademark Rockpile minerality keeps the wine focused and taut. This is a food friendly zinfandel with soft tannins that invite sip after sip after sip. Roasted, braised, or grilled, pick your favorite protein to pair alongside this totally yummy zin.
Wine Enthusiast - 90 Points.
Chardonnay is the ultimate winemaker’s grape. Chardonnay can be twisted and pulled and manipulated like taffy to express everything from citrus to tree fruit to stone fruit. And let’s not forget the impact of your oak program, secondary fermentation and its accompanying metabolites. Luckily for me, I can harness my inner beret and boat-neck t shirt* with an intense, focused, citrus driven offering. *Notice I did not incant “mime makeup” to express my love of French wines.
our current release
Meyer lemon curd wafts above that distinctive, vineyard specific “Heintz-y-ness” that makes Charlie’s terroir so special. This clean, bright chardonnay tastes like lemonhead candies dusted with the minerality of river rock. Although focused and zippy, the 2018 has more roundness on the palate. We’re proud to invoke a chardonnay style that aspires to be a “California Montrachet.”