Reviews : BLANC DE Noirs
90 points / 2009 Blanc de Noirs - Wine Spectator Online
"Balances richness with delicacy, offering aromas of cinnamon pear and fresh ginger that lead to focused flavors of Meyer lemon, cherry and creamy vanilla spice." (September 16, 2013)
93 points / 2008 Blanc de Noirs - Connoisseurs' Guide to California Wines
"Fruit takes a back seat to minerals and yeast here, yet the wine is not cast in an especially toasty style and is closer in manner to an elegant, finely etched Blanc de Blancs than to a fuller Blanc de Noirs. Although a touch on the restrained side and a bit lean on the palate, it is a nonetheless a complete and wonderfully well-crafted wine with a very fine, creamy mousse, a cleansing bias to crispness and a rich and refined finish that seems to go on forever."
92 points / 2008 Blanc de Noirs - Wine Enthusiast
"Golden pale in color—this is so light and delicate on the palate, you’d never guess it was made almost entirely from Pinot Noir, with just 9% Chardonnay added. It tastes of lime and yeast, with a suggestion of strawberry, and has a soft, creamy mousse." (December 2012)
94 points / 2007 Blanc de Noirs - Wine Enthusiast
"Mainly Pinot Noir, with some Chardonnay for brightness and citrusy zest, this brilliantly clean wine has an incredibly fierce mousse. It seems to boil in the glass, and the followup mouthfeel is as creamy and refined as any California sparkler in memory. The Pinot asserts itself in delicate touches of raspberries and strawberries. Delicious and compelling now. Try with sushi." (December 2010)
92 points / 2007 Blanc de Noirs - The Tasting Panel
"Lush and creamy,
bright and weighty with balance; alive with
citrus and raspberry flavors."
92 points / 2007 Blanc de Noirs - Connoisseurs' Guide to California Wines
"While some local Blanc de Noirs bottlings succeed on the strength of buoyant fruit, this one does so by way of refinement. Its yeasty, nicely layered aromas are graced with subtle suggestions of cherries, minerals and a scant touch of chalk, and its very deep, well-autolyzed flavors articulately express classic champenization. It is quite dry to the taste without becoming austere, and it is enlivened by a steady stream of very small bubbles." (November 2010)