Crème brulee, mineral and floral aromas with notes of baked apple pie, marzipan, toasted marshmallow and floral flavors. The palate is rich and creamy but with substantial acidity leaving a lingering zip on the long finish.
Lemon sherbet, mandarin orange, and yellow apple flavors are juicy and generous, showing details of green tea on the long finish. Drink now.
From the Dutton Lorenzo Vineyard near Forestville, and the inaugural vintage at that, this impresses in earthy funk and rich, lively red and black cherry. Smooth, supple tannins support a full-bodied ripeness and weight that will appeal to fans of a bigger style of Pinot.” - V.B.
“Cream and open-textured, with broad flavors of cherry tart, Christmas pudding and allspice that are supple and well-knit. The toasty finish shows cocoa powder accents. Drink now through 2024.” - K.M.
“Made in a thick, full-bodied style with wide appeal, this vineyard-designate wine opens with a green olive tone and focused acidity. The mid-palate delivers more richness, effusive in toasted oak, vanilla and crème brûlée.” - V.B.
“This is a hearty, full-bodied white wine, opulent on the palate in honeydew and pineapple flavors. It finishes on a thick texture of wet stone and honeycomb.” - V.B.
“Pretty aromas of cherry pie, rose and blood orange highlight a crisp lengthy explosion of fresh fruitiness in this vineyard-designated wine. Meyer lemon and watermelon linger on the lengthy finish.”
“Greg Morthole sourced fruit for this 2017 from vineyards in the Santa Rosa plain, the Middle Reach of the Russian River and Green Valley. Some of the fruit also came from an estate vineyard in the Petaluma Gap. Those varied sites provided enough generous fruit flavor to balance the wine’s brighter notes of sassafras and earthy notes of roots. It’s a clean, fragrant and spicy Pinot Noir to pour with grilled pork.” – J.G.
“Thick, tannic and generous in oak, this is a hearty, full-bodied red from a mix of vineyards in the appellation. Bright threads of orange, strawberry and dried herb pepper the core, which leads to a luxuriously opulent finish.” – V.B.
Out of 9,800 establishments nationwide, including 175 restaurant groups and chains, Davis Bynum was ranked #2 Pinot Noir producer in the $16-18 segment in the BTG category.
“Gentle fresh-herb and fresh grass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.”
“From a five-acre block of Sauvignon Blanc on loamy soils, this wine is fattened up by a portion of fruit that’s fermented and aged in neutral French oak and acacia barrels. It doesn’t go through malolactic, so it sustains its tangy freshness, with notes of tart apple, white cranberries, Crenshaw melon and some green-peppercorn spiciness. Juicy and clean, it’s ready for melon with prosciutto.” - J.G.
“Greg Morthole sourced fruit for this 2017 from vineyards in the Santa Rosa Plain, the Middle Reach of the Russian River Valley and Green Valley. Some of the fruit also came from an estate vineyard in the Petaluma Gap. Those varied sites provided enough generous fruit flavor to balance the wine’s brighter notes of sassafras and earthy notes of roots. It’s a clean, fragrant and spicy Pinot Noir to pour with grilled pork.” - J.G.
The 2016 Chardonnay River West Vineyard opens with notes of lemon, crème fraîche, toast, and yellow tree fruit. The palate is medium-bodied with tropical-tinged fruit and toasty accents, with refreshing acidity on the finish.
“Greg Morthole ferments this Chardonnay in French oak barrels, where it undergoes malolactic conversion, then he ages it for ten months. Still, the cool, spicy freshness of the fruit from this vineyard on Westside Road carries through the wine in notes of lemon blossoms, lemon zest and deeper tones of bay leaf. The wine’s density and savor keep it grounded, even as the bright fruit gives it a lift.”