Tongue Dancer Wines Putnam Vineyard Pinot Noir West Sonoma Coast 2023

The Data

Country USA

Appellation West Sonoma Coast

Varietal Pinot Noir

Retail Price $75

ABV 14.75%

Score 4.5 Stars/96 points

In the Glass

Appearance

Brilliant, deep ruby color.

Aromatics

The aromatics are intense, offering scents of red cherry, boysenberry, and black tea with supporting notes of five spice, leather, and earth.

Flavor

The palate confirms the nose, delivering a red and black fruit-driven core with flavors of black cherry, hibiscus flower, black plum, and pomegranate. The finish is long and lingering with supple tannins.

Intensity & Texture

Medium to full-bodied and perfectly balanced with an opulent texture.

Cool Factor

What's not cool about a delicious, tiny production Pinot with personality and a stellar track-record. Tongue Dancer's Putnam Pinot has established itself as a perennial favorite.

Value Grade

This wine is not cheap and is best suited for a special occasion, but we bet you deserve it. Its ultra-rare and world-class, these attributes make it a value.

Analysis

The 2023 vintage marks the tenth and final vintage of The Tongue Dancer Wines (TDW) Putnam Vineyard Pinot Noir. Like many relationships that have run their course, the final ride was a bit chilly with the coldest harvest since 2011. Despite the air temperature, the wine is warm and inviting, delivering a bigger punch than previous vintages. We will miss TDW’s masterful take with the delicious fruit from this vineyard situated just six miles from the Pacific Ocean. As mentioned, the 2023 vintage was a cool one, with the fruit arriving late on 6 October. 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.

How to Enjoy

Typically, this wine requires little to no accompaniment, but this vintage is so remarkably robust that it excels with food — especially in its youth. Pair it with a grilled beef ribeye or rich, braised beef and mushrooms.