Tongue Dancer Pinot de Ville - Putnam Vineyard Pinot Noir Sonoma Coast 2019
The Data
Country USA
Appellation Sonoma Coast
Varietal Pinot Noir
Retail Price $69
ABV 15.1%
Score 4.5 Stars/95 points
In the Glass
Appearance
Brilliant, deep ruby color.
Aromatics
The aromatics are wonderfully intense offering scents of red cherry and black cherry with supporting notes of earth, cranberry, slate, thyme, and hints of truffle.
Flavor
The palate echoes the nose delivering a red and black fruits-driven core with flavors of black plum, baking spices, raspberry, and hibiscus flower. The finish is long and lingering with ripe tannins and oak accents.
Intensity & Texture
Full-bodied and perfectly balanced with an opulent 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 120 cases were made.
Analysis
The 2019 vintage marks the sixth edition of The Tongue Dancer "Pinot de Ville" — how time flies. Each vintage features a different Cadillac de Villes on the label and this year the vehicle has handlebars! 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 dark, inky color and intense aromatics. This Pinot rests for 16 months exclusively in French oak barrels (35% new) prior to bottling. This wine is made entirely at their Grapewagon Crush facility in Healdsburg. Just 113 cases made — get this Pinot before it disappears.
How to Enjoy
Typically this wine really needs nothing but this vintage is so amazingly robust that it really excels with food — especially in its youth. Pair it with a grilled beef ribeye or rich, braised beef and mushrooms.