Showing posts with label Rochioli. Show all posts
Showing posts with label Rochioli. Show all posts

Monday, March 1, 2010

Wines Tasted - February 28, 2010

J. Rochioli - River Block - Russian River - Pinot Noir - 2007 - $90 - (Modern, Ager, Showpiece) - A bright clear ruby with hints of blue,slightly stained tears and a moderate plus viscosity. Coming in at 14.4% alc. this wine is a huge rush of black & red licorice whip, Ranier cherry, bluberry and red plum jam. But in the mouth it's smoky cherries, green tea and loads of spice and licorice. All in balance with integrated mYers of new oak and a touch of turned earth. The wine is ramped up but not at all clumsy, more sexy than brawny, it just makes you want it. These are wines of exclusive allure, like fine silk mixed with nappa leather, near perfect for their style: Modern & Ripe but balanced and Ageworthy.

Monday, August 18, 2008

August 17, 2008 Wines Tasted

For those of you who aren't familiar with Rochioli, there is a 6 year waiting list for their single block wines. They are some of the first to EVER plant Pinot and Chard in the Russian River and are considered by most to be THE Cult wineproducer of Sonoma. These wines age very well and are classically styled with balance and site as guiding principles.

Rochioli Vineyards - Little Hill - Pinot Noir - 2006 - $70 - (Ager, Classic, Showpiece) Just received my allocation and look at me, just can't keep my hands off! That's Rochioli. Another great wine from a great producer. Classic Russian River Pinot nose of: spiced black and red cherries. Rather simple now, but aeration leads to a more nuanced wine that is packed with potential. The mouth reveals: tightly wound and focused red cherry and shades of black cherry, moderate high acidity and moderately high levels of tannin and alcohol. Not a shy 14.5%. I recommend consumption from 2010 to 2020.
I made fresh pizzas with basil pesto, cherry tomatoes, caramelized onions and julienned peppered salami. The tomatoes were just a little too sweet for a wine with this much tannin and heat, so I left them off pizza number 2.