Presqu'ile 2009 Santa Maria Valley Pinot Noir receives 90 points from Stephen Tanzer
2009 Santa Maria Valley Pinot Noir featured in the November/December 2011 issue of Stephen Tanzer's International Wine Cellar.
"Deep and subtle..." 2009 SMV Pinot Noir receives 91 points from the PinotReport
Presqu'ile 2009 Santa Maria Valley Pinot Noir is featured in the September issue of PinotReport as a Smart Buy.
Presqu'ile: "The most exciting new winery" - Vinography, May 14th, 2011
I'm wandering around the grand tasting tent at the World of Pinot Noir conference, focusing, as I often do, on a combination of wines that I know well, and those that I've never heard of. I walk up to a table with an unfamiliar label, get a little something poured into my glass, lift it up to my nose, and WHAM! It's like I've been slapped upside the head and my senses have just kicked into overdrive. All of a sudden I'm hyper-aware and focused on this delicious experience: a wine that grabs me by the lapels, shakes me...
The Best Central Coast Pinot?: Tasting at the World of Pinot Noir
"The highlight of the tasting was my personal discovery of the wines from the young winery Presqu'ile, whose second vintage of two extraordinary wines were a head-turning combination of elegance, brightness, and finesse. I will be bringing you the story of this winery in another post, but you shouldn't wait until then to go out and buy some, as there may be none left by then."
Blast from 2011 World of Pinot Noir
Presqu'ile's 2009 Santa Maria Valley Pinot Noir and 2009 Presqu'ile Vineyard Pinot Noir are featured in the Prince of Pinot's recap of the 2011 World of Pinot Noir.
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50% Presqu’ile Vineyard, 50% Solomon Hills Vineyard
September 1- 5, 2009
100% Pinot Noir – 30% Clone 667; 25% Clone 115; 25% Pommard; 20% Clone 777
14 months in French oak barrels, 20% new
More about this wine
Two vineyards and three clones offer complexity and balance. Lush fruit, silky mouth feel and a long finish are all hallmarks of this wine. Carefully selected and sorted fruit is fermented in whole clusters exclusively with native yeast. Use of new French oak is minimal.