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Palate Press Wine of the Week: 2009 Ponzi Vineyards Pinot Noir Tavola

Cherries and some cola and caramel show up on the nose, along with a little more burn than you would expect from the 13.7% alcohol reported on the label. On the palate the wood speaks loudest, in vanilla and caramel, followed by dark cherry and Dr. Pepper. A bit of allspice and white pepper appear on the palate, but none of it breaks through the wood. Drink with baked chicken, the dark meat if possible. No recommendation.
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2009 Ponzi Vineyards Pinot Noir Tavola

Cherries and some cola and caramel show up on the nose, along with a little more burn than you would expect from the 13.7% alcohol reported on the label. On the palate the wood speaks loudest, in vanilla and caramel, followed by dark cherry and Dr. Pepper. A bit of allspice and white pepper appear on the palate, but none of it breaks through the wood. Drink with baked chicken, the dark meat if possible. No recommendation.
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Palate Press Wine of the Week: 2010 Ghost Hill Cellars Pinot Noir Blanc

Clear, bright, medium-light straw color. Clean nose with youthful medium intensity aromas of mango, banana, fresh fennel, peach pit, and ginger. Dry on the palate, medium body, with medium-high acidity but a round texture. Flavors of pineapple, sliced yellow apple, cooked pear, candied lemon rind, and pink apples. Pair with pineapple and bourbon glazed salmon. Recommended.
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2010 Ghost Hill Cellars Pinot Noir Blanc

Clear, bright, medium-light straw color. Clean nose with youthful medium intensity aromas of mango, banana, fresh fennel, peach pit, and ginger. Dry on the palate, medium body, with medium-high acidity but a round texture. Flavors of pineapple, sliced yellow apple, cooked pear, candied lemon rind, and pink apples. Pair with pineapple and bourbon glazed salmon. Recommended.
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2006 Argyle Knudsen Vineyard Brut

The nose was a little shy, showing some yeasty aromas. The palate was far more interesting, offering up red fruits, cherry and raspberry, with brioche on the finish. Drink with smoked duck and brie. Recommended.
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2009 Erath Pinot Blanc

Clear, bright, pale gold color. Clean nose with aromas of pear, apple, soft citrus, and tropical fruit. Dry on the palate, medium-low acidity, medium body, simple flavors of pear and yellow apple, with a medium yeasty finish. Drink with grilled tilapia in a spicy ginger glaze. Recommended.
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2006 Argyle Blanc de Blancs

This sparkler opening with loads of apples of every kind. On the palate apples were also prevalent, along with buttered brioche, turning to caramel as it moved to the finish. It has 1.2% residual sugar and a fine backbone of acids. Drink it with spicy crab cakes. Recommended.