Beverage of the Week (BOW)
Exprimere Persey Pinot Noir Santa Rita Hills 2022
Product Story
Exprimere is a new wine project with a very interesting premise. At the heart of Exprimere is some exceptional fruit grown at the Peake Ranch in the Santa Rita Hills of Santa Barbara County — a proven Pinot Noir zone. This is our second vintage of Exprimere Pinot Noirs. Like last year, the two Pinot Noirs are created as siblings exploring the nature and nurture question. The difference lies solely in the winemaking choices. The wines are made by James MacPhail, an award-winning winemaker familiar to every BevX reader via Tongue Dancer Wines. Persey, featured here, is treated in a bit of a rough-and-tumble manner, being fermented hot (sometimes in the sun) and punched down more frequently. Mia fermented at cool temperatures and treated gently. Last year Persey had a few rough edges due to its upbringing, but this 2022 version is spot on with charming spice notes and toasted oak accents, albeit a bit muscular.
Brand Story
Exprimere is an emerging winery in the Santa Rita Hills of Santa Barbara County. To say it’s a “micro-winery” may be exaggerating its size. Just shy of 200 cases were made for their inaugural commercial release in early 2023. The second vintage their “twin” Pinots was released in the summer of 2024 and it shows an upward trajectory. The project is the creation of John Dimos, a molecular biologist who has previously worked on life-saving therapeutics. After years in the lab, John transitioned to an entrepreneurial role, supporting startups in biotech, medicine, healthcare, and agriculture. Needless to say he got the wine bug and went on to earn a Certificate in Winemaking from UC Davis. John is new to winemaking but he wisely built an all-pro team including veteran viticulturist Michael Anderson and famed winemaker James MacPhail (Tongue Dancer Wines). Exprimere will eventually add other varietals to their offerings while continuing the concept of creating two wines from the same vineyard source with differing winemaking techniques.
Tasting Note
Brilliant, medium ruby color. The aromatics are intense, offering scents of red cherry, boysenberry, and five spice with supporting notes of slate, red currant, and oak. The palate confirms the nose delivering a red fruit-driven core with flavors of red plum, baking spices, semisweet cranberry, and toasted oak. The finish is long and lingering with silky tannins. Full-bodied and perfectly balanced with a voluptuous texture.
How to Serve
This brawny Pinot Noir is best served with meat. A grilled rib-eye is an excellent choice while slow-cooked, baby back ribs will shine with this wine's ample natural acidity.
Price: $ 96
BevX Review: http://bevx.com/wine-detail/?id=4427
