Scott Soren

9.5

At 10 years old, this is still young, but wow was it singing. Windswept violets, sassafras and blue cheese, dominates the nose. Black Cherry and rum soaked plum, with some spices. Lingering finish and soft tannins. Medium acidity. Makes you want more — 5 years ago

Doctor No

9.1

Petaluma Gap sounds windswept and barren but this is rich and as full a domestic Pinot as I can handle before I say, "fu*k this give me Burgundy". Hits classic notes of sweet red cherry, cinnamon spice and orange peel with good length and just enough acidity to balance 14.2% ABV. This is the perfect middle ground for California Pinot maybe, right between those who shoot for 'tastefully underripe' and the Martinelli/SeaSmoke/GuyFieriFlavortown contingent. — 9 years ago

James Ellis

9.3

Get ready for the natural disasters.......,, — 10 years ago

Ben Berry

9.8

Light and crisp, citrus notes! DELISH! — 13 years ago

Paul T HB

9.4

Its the Breaker Vineyard, JS 95
Love the description from the winery so I had to try one ☝️
I think I might get a couple more to age for a few years.

Winemaker's Notes: " The Breaker Vineyard is where we live. Planted in 1972 on its own roots, it occupies a windswept rocky hill on the northern tip of the Eola-Amity Hills. The original cuttings came from Dick Erath and were farmed by Rich Zielinski for four decades. To the north the soils are predominantly Nekia, moderately deep silty clay soils on top of basalt bedrock. The southern portion is predominantly Gelderman soil series which has much thinner topsoils with rocks and cobbles strewn throughout the rows. This endangered beast will be one of only two vintages (2018 & 2019) to come off this old vineyard before we begin replanting. This vintage is very limited and entirely unique. Built to go the distance, we know our children will be enjoying these wines for many years to come. It's just that special. Winemaking Yielding just over one ton per acre, this old vineyard was harvested on the 28th of September. One portion was destemmed into a small, open- top fermenter. The second portion was placed 100% whole bunch in a 500-liter amphora and left untouched for 19 days. The last portion was left 100% whole bunch and foot crushed only. All fermented with native yeast. This wine is a dramatic landscape of rich blue fruits, tense acidity buoyed by sweet tannins, and mouth filling richness. Bottled unfined and unfiltered." — 5 years ago

Josh Grove

9.3

If you're looking for the embodiment of a windswept, volcanic island wine, look no further. #canaryislands — 9 years ago

Scott Soren

9.5

This was incredible. Small vines vineyards go out of their way to make Pinot noir in the burgundy style, and it shows. The nose is a field of windswept berries. Boysenberry and burn raspberry dominate the pallet but it’s not fruit forward it’s subtle and sublime there’s a hint of eucalyptus in the back of the throat. Dry with medium plus acidity and great mouth feel make this a fantastic Pinot noir.  — 6 years ago

Isaac Pirolo

9.3

I feel like I've been transported to Sante Fe. Clay pottery, windswept earth, grilled poblano pepper, and black cherry. Balance, depth, and complexity seem to come with such ease, and nothing is forced, which is especially noteworthy considering the vintage. Cathy Corison is the Georgia O'Keeffe of American wine. — 9 years ago

James Ellis

8.9

Swept down the neck like a spider down the plughole or bobby charltons hair aff his heed. Either way quick and reasonably enjoyable. — 10 years ago