Readers who like root vegetables, leafy, decaying autumnal vegetation, and Chinese black tea will get a charge out of the 2006 Pinot Noir Clos Pepe. Some red berry and pomegranate notes are there, and the wine is loaded with sassafras notes as well. I would drink this wine over the next 5-7 years. It actually reminds me of some Oregon Pinot Noirs rather than anything from Santa Rita Hills.
All of the 2006 Pinots from Brewer-Clifton tend to emphasize the more spicy clove, allspice, underbrush, and root vegetable characteristics of Pinot Noir more than pure raspberry, black cherry, or black currant fruit. Not that they don’t have fruit, but it seems this vintage has been given a very overt spiciness, so readers who don’t like that might want to steer clear of the following Pinots. Some of the longest-lived Chardonnays being made in California these days come from the dynamic duo of Steve Clifton and Greg Brewer. The wines only see about 20-25% new oak and are bottled without fining or filtration. While their alcohols are relatively high, the acid levels are as well, and I have never had a Chardonnay from them that hasn’t been still very vibrant at 6-7 years of age, and they never taste hot.
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