Greasy, slimy crisper greens, the dust of black mold putting little creases in the toasted almond and oxidized amaretto drizzled on peppery fried fish.
This is a Pinot from someone who claims their pinots are able to stand the test of 20 years or more and blow Burgundy away while they’re at it. This thing isn’t corked, it’s not tainted or cooked, it’s just flat-out on its deathbed. Beyond its deathbed. Way beyond.
Soapy rotten orange in the mouth–even more orange than the hue in the glass. The steamy spectre of fruit dangles momentarily before the hot acid burn, and a stewed Everclear brown cherry floats away the last fantasies of Paso Pinot you’ll ever have. Hopefully.
2006 WINDWARD VINEYARD Pinot Noir Paso Robles 14.3