Portland Wine Company winemaker Matt Berson, headquartered just southwest of Mount Tabor Park, has nurtured these two nicely used barrels of Pinot Noir from famed grower Dai Crisp. It represents an Oct. 8 harvest and a blend from two blocks where the resident clones are Pommard and Dijon 113, 114 and 667. Despite the neutral French oak, there’s prominent nose of black cherry, cocoa powder, toast and cedar. Inside, the four years of bottle conditioning make for a delicious mouth feel and weight as Bing cherry skins and red currant juice are joined by more barrel notes in the lengthy finish.
Rating: 90 points — Excellent
Production: 50 cases
Alcohol: 13.%
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