Tongue Dancer Pinot de Ville - Putnam Vineyard Pinot Noir Sonoma Coast 2018
The Data
Country USA
Appellation Sonoma Coast
Varietal Pinot Noir
Retail Price $66
ABV 14.5%
Score 4.5 Stars/96 points
In the Glass
Appearance
Brilliant, deep ruby color.
Aromatics
The aromatics are very intense offering scents of red cherry and fresh herbs with supporting notes of violet, boysenberry, clove, and sour cherry.
Flavor
The palate confirms the nose delivering a red and black fruits-driven core with flavors of black cherry, five spice, pomegranate, and raspberry. The finish is long and lingering with ripe tannins.
Intensity & Texture
Medium to full-bodied and perfectly balanced with a supple and juicy texture.
Cool Factor
What's not cool about a delicious, tiny production (just five barrels) Pinot with personality. Tongue Dancer's "Pinot de Ville" has established itself as a perennial favorite.
Value Grade
Have you heard that Pinot Noir is expensive? Sure you have. This very stylish wine won't make anyone's bargain list but it's exceptional and extraordinarily limited so if you blink you'll miss your chance to get a few bottles. Only a 120 cases were made.
Analysis
The 2018 vintage marks the fifth edition of The Tongue Dancer "Pinot de Ville" and it’s clear that the "house style" is set and they are in a groove. Each vintage features a different Cadillac on the label and this year a stunning 1957 Eldorado Biarritz graces the bottle. As always, grapes are sourced from the Putnam Vineyard located in the Sonoma Coast town of Annapolis just six miles from the Pacific coast. The grapes are hand-picked and gently destemmed, not crushed. The five-day, pre-fermentation cold soak undoubtedly contributes to the rich ruby color and intense aromatics. This Pinot rests for 16 months exclusively in French oak barrels (25% new) prior to bottling. This wine is made entirely at their Grapewagon Crush facility in Healdsburg. Just 120 cases made — get this Pinot before it disappears.
How to Enjoy
This wine really needs nothing but a glass but the rich texture and bright acidity would pair perfectly with a grilled beef ribeye or rich, braised beef and mushrooms.