B. Kosuge The Shop Pinot Noir 2013
The 2013 Shop took me by surprise. It is the only Shop to date that I aged longer than a year. It was brought out of barrel just prior to harvest and spent the next three months or so in stainless. I bottled it in December, just after the 2014 harvest. Usually I bottle all my wines on the early side, during the summer preceding harvest, while they still have plenty of energy and freshness. The 2013 Shop, however, demanded a more "traditional" approach, meaning extra time in the cellar before bottling. Both to resolve the tannins but more importantly to resolve the flavors and aromas. An outlier, in my experience. At this stage I find the 2013 Shop to be quite pretty in the aromatics, and noticeably lighter on its feet than the 2012 or 2011, which is a good thing. As always, there are lots of whole clusters in the fermenters, and the wine is fermented using indigenous yeast and bacteria. An honest, un-manipulated expression of Pinot Noir from Carneros.