Tongue Dancer Pinot de Ville Pinot Noir Russian River Valley 2020

The Data

Country USA

Appellation Russian River Valley

Varietal Pinot Noir

Retail Price $69

ABV 14.75%

Score 4.5 Stars/95 points

In the Glass

Appearance

Brilliant, deep ruby color.

Aromatics

The aromatics are intense, offering scents of red cherry, raspberry, and slate with supporting notes of dried herbs, black tea, and clove.

Flavor

The palate confirms the nose delivering a red and black fruits-driven core with flavors of black cherry, crushed black berries, and boysenberry. The finish is long and lingering with ripe tannins.

Intensity & Texture

Medium to full-bodied and perfectly balanced with a supple 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.

Analysis

The 2020 vintage marks the seventh edition of The Tongue Dancer "Pinot de Ville" (PDV) — but this one is not like the others. For the first time in PDV history the fruit is sourced from vineyards in Russian River Valley. The 2020 fires in California and the nature of buying fruit from vineyards not under your control led to a switch in sources. Fortunately, James MacPhail has a lot of contacts and has an uncanny ability to locate small lots of exceptional fruit and craft these into exceptional bottles of wine. 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 (20% new) prior to bottling. Just five barrels 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.