Cuvee #4, 2019, Pinot Noir, Santa Barbara
2019, Pinot Noir, Santa Barbara
Vintner: Dieter Crojne
Country: USA
State: CA
Region: Santa Barbara
Grape/Blend: Pinot Noir
Food Pairing(s): Cheeses, Chicken, Light Beef, Salmon, Tuna, Flavorful dishes, Tacos
Serving Temp: 65 F or Chilled
Glassware: Burgundy
Drinks best: Now - 2030
Decanting: Not Needed
Taste Profile:
Earth 🔘🔘🔘🔘
Fruit 🔘🔘
Aromatics 🔘🔘🔘🔘🔘
Structure 🔘🔘🔘🔘
Acid 🔘🔘🔘🔘
Alcohol 🔘🔘🔘
2019, Pinot Noir, Santa Barbara
Vintner: Dieter Crojne
Country: USA
State: CA
Region: Santa Barbara
Grape/Blend: Pinot Noir
Food Pairing(s): Cheeses, Chicken, Light Beef, Salmon, Tuna, Flavorful dishes, Tacos
Serving Temp: 65 F or Chilled
Glassware: Burgundy
Drinks best: Now - 2030
Decanting: Not Needed
Taste Profile:
Earth 🔘🔘🔘🔘
Fruit 🔘🔘
Aromatics 🔘🔘🔘🔘🔘
Structure 🔘🔘🔘🔘
Acid 🔘🔘🔘🔘
Alcohol 🔘🔘🔘
2019, Pinot Noir, Santa Barbara
Vintner: Dieter Crojne
Country: USA
State: CA
Region: Santa Barbara
Grape/Blend: Pinot Noir
Food Pairing(s): Cheeses, Chicken, Light Beef, Salmon, Tuna, Flavorful dishes, Tacos
Serving Temp: 65 F or Chilled
Glassware: Burgundy
Drinks best: Now - 2030
Decanting: Not Needed
Taste Profile:
Earth 🔘🔘🔘🔘
Fruit 🔘🔘
Aromatics 🔘🔘🔘🔘🔘
Structure 🔘🔘🔘🔘
Acid 🔘🔘🔘🔘
Alcohol 🔘🔘🔘
Brandon Farrell’s Notes
Lifted notes of cherries, roses, dried orange rind, and spice notes. It's a spicy aromatic explosion, but with acidity and tannin nicely firming up the wine. This may not be Grand Cru Burgundy, but in terms of front-end aromatics, this will give any $1000 bottle a run for its money.