Pursued by Bear 2021 Cabernet Sauvignon

 Still a bit oak-forward on the nose. A touch of leafy, stemmy quality over blackcurrant and barely ripening blackberries. 

The forward oak is on the palate as well, with a tight, fairly reserved frame. This wine is stuck in its youth, so needs time in the cellar or a lengthy decant. Currently, the flavors are leaning toward crunchy black plum, blackcurrant, and firm blackberry. Hints of bay laurel and stone with a finish suggesting petrichor on the olfactory bulb. 

This may need more time in bottle to relax. Best enjoyed with food.

First Release- Platt Vineyard

My first tasting of the new estate wines from the Platt Vineyard. 

This was first established on the far west Sonoma Coast near Occidental in the early 2000s by former Hewlett Packard CEO Lewis Platt and wife, Joan. They sought out advice from great winemakers when planting  and thus, carefully selected the plant material and clones for each block of the overall estate. For years, top producers sourced this fruit and made acclaimed wines from it. It was purchased in 2022 and all the fruit is now kept in-house, producing these estate wines.

Full disclosure, this is my new place of employ, so this tasting is a bit of "homework." I can say if you enjoy the Burgundy varietals from the CA coast, you should seek them out. 

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2023 Chardonnay- 

The nose is inviting with almost a fresh peach galette suggestion. Warm baking spice and pie crust support notes of pear, peach, nectarine and baked apple. There is also an underlying minerality to the mix as well. 

It has moderate acidity to balance the more ripe aspects of the fruit. There are flavors of clementine, apricot, white nectarine, ripe pear and poached golden apple. All the perceived heaviness from the baking spice and pastry is merely a subdued accent on the palate, providing an undercurrent. There is almost a flutter of pea tendril. Overall, it's a lovely wine that provides plenty of ripe California fruit that remains in balance with some texture without feeling heavy or overbearing. The oak is nicely integrated. 

2023 Estate Reserve Chardonnay-

Expressive aromas that meet your nose before the rim of the glass does. There is a noticeable streak of briny sea air as well as wet stone up front along with a nice chestnut, maybe hazelnut accent. The fruit here isn't as pronounced as the other Chardonnay, with mellow notes of stone fruit, apple and pear with a bit of Meyer lemon. Nosing this blind, I think could confuse many as to the location.

The texture on the palate is lovely with excellent restraint. The acidity isn't overbearing, but provides focus and a nice frame of elegance for the minerality present, giving the wine verve to balance the fruit. It lies within that tiny margin where crispness and richness meld. The oak whispers, under just-ripe flavors of green and golden apple, Asian and D'Anjou pear, white peach and nectarine with hints of lemon. This is really gorgeous with a style I'd compare to Chassagne Montrachet or Corton Charlemagne. 

2023 Pinot Noir- 

The nose on this wine leans to the darker side, with black cherry, acai, currant and Marionberry. There is a dusty garrigue-like undertone with suggestions of clay shards and cedar dust. 

It's expressive on the palate with forward flavors of black cherry, blueberry compote, black plum skin and cola. Behind the fruit there are earthy components of stone, redwood, and hints of a mossy, forest influence. The acidity keeps it lifted and with the palate returning to the prettier fruit notes with very slight accents of vanilla bean and cocoa dust. 

2023 Estate Reserve Pinot Noir- 

This has a more subdued, earthier nose with aromas of licorice-tinged red and black fruits. Black tea, bay leaf, dark chocolate and iron all lie under aromas of blueberry jam, kirsch, black plum and black cherry.

On the palate, it has a warmer, brighter entry than the nose would suggest. Higher toned red fruit comes into play along with the flavors matching the aromas. Some flavors of pomegranate, black cherry cordial, currant and acai along with cedar. It has some nice Burgundian tension in the acid profile and in all, it's a bit reserved as of now. Best with food, or more time in the cellar. 

First taste- Joviah

 This is a new project by Lobo winemaker (and my friend and colleague), Victoria Coleman. Trained at UC Davis and under the mentorship of the likes of Warren Winiarski, Michael Silacci and during the 2008 season at Chateau Mouton Rothschild, Erick Tourbier, she began crafting wine in 2005 and holds the distinction of being the first black woman winemaker in Napa Valley. 

Joviah is her own label, recently launched with the following two wines. I got to preview them to assist with the tasting notes. 

 2022 Sticks 'N Stones Cabernet Sauvignon (Oak Knoll District)-

This begins with a reserved nose of dusty spice and wood over aromas of red currant, black cherry, cassis, dried violet and bay leaf. It is accented with more baking spice at the back. 

The palate opens into flavors of fresh blueberry jam with red and black currant. It starts with a leaner profile framed by bright acidity, then unfolds into a more voluptuous mouthfeel adding flavors of dark chocolate and cocoa dust, cassis, boysenberry and black plum with suggestions of chocolate mint all over polished tannins. It finishes on darker blue and black fruit notes with some vanilla accents. Throughout, it offers a stony minerality reminiscent of a St. Estephe which is balanced by a dark chocolate-covered cinnamon graham. 

2022 Wulff Vineyard Cabernet Sauvignon (Atlas Peak)-

Aromas unfold of blue and black berries, boysenberry, cassis and black plum with black tea and bay leaf over stone with hints of bitter chocolate and turned soil. 

It has a vivacious entry with lively acidity over fine, polished tannins and a velvety texture. It offers loads of juicy blue and black fruit flavors along with accents of bay leaf and black tea. There is integrated oak, with underlying espresso and cocoa dust, Ethiopian coffee, kirsch and bittersweet chocolate chip. The juicy acidity is revived mid-palate, balancing the youthful tannins with flavors of spiced plum. It has a persistent finish and though a touch grippy in its youth, is already well integrated.