Red Wine: 2021 | Tatomer | Pinot NoirYouthful and vibrant with intense notes of forest fruits, a touch herbal and with a hint of sweet spice.Order from the Largest & Most Trusted Premium Spirits Marketplace!Featured inROLLING STONEMEN'S JOURNALUS WEEKLYNOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled. Producer: TatomerRatings: WE | 92VN | 90Vintage: 2021Size: 750mlABV: 13.5%Varietal: Pinot NoirCountry/Region: United States, CaliforniaDetailed DescriptionYouthful and vibrant with intense notes of forest fruits, a touch herbal and with a hint of sweet spice. On the palate it is harmonious and combines wonderful vibrancy of fruit with a sophisticated silky structure that leads to a persistent finish. Pure, precise and delicious.Reviews:Wine Enthusiast: This county cuv??e starts complex, offering struck flint, raspberry, dried cranberry, hibiscus and cinnamon on the nose. There's a quick snap of acidity on the palate, where subtle cherry, turned earth and sagebrush flavors align.Vinous: The 2021 Pinot Noir (Santa Barbara) is a very pretty, mid-weight offering from Graham Tatomer. Crushed flowers, dried cherry, cinnamon, dried herbs and leather are nicely lifted. A healthy dose of stems (50%) adds aromatic nuance to this soft, open-knit Pinot. Drum Canyon, Sanford & Benedict and Kick-on Ranch are the fruit sources.Producer InformationIn 2008 I founded Tatomer with two Riesling vineyards. My intention was to use my knowledge to make bone-dry Riesling in California unlike many of the off-dry examples in the marketplace today. I made a mere 400 cases in a small corner of a good friend's boutique winery. Since then, I have added one more Riesling vineyard, as well as two Gr??ner Veltliner vineyards for a total production of 1,100 cases. I plan to explore the depth of my current sites; and pursue new Central Coast terroirs in the years to come.