2019 Garys’ Vineyard Pinot Noir
Santa Lucia Highlands AVA
Tasting Notes
“Dark red hue. Brilliant scents of cherry cola, jasmine, papaya, orange zest and melon. With air, secondary notes of rhubarb, ripe cherry pie, rose petal, and pomegranate ooze out of the glass. Once on the palate, the flavors concentrate towards cherry, tangerine, rhubarb, and pomegranate. This Pinot Noir has amazing texture and vibrancy. The finish is very pure and lovely. Enjoy now through 2030.”
~Bill Brosseau, Director of Winemaking
June 2021
“Vivid red. A highly seductive bouquet evokes ripe red/blue fruits, incense, oak spices, potpourri and botanical herbs. Stains the palate with finely detailed Chambord, boysenberry, cherry-cola, lavender, vanilla and spicecake flavors that smoothly blend power and elegance. The floral and spice notes repeat strongly on an extremely long, finely etched finish that’s framed by polished, even tannins. 57% new French Oak.”
Josh Raynolds
Vinous
May 2022
Production Data
Growers: Gary Pisoni and Gary Franscioni
Winemaker: Bill Brosseau
Appellation: Santa Lucia Highlands AVA
Elevation/Exposure: 300 – 400 feet; East/Southeast
Soil: Sandy, gravelly soils
Vineyard Age: 22 years
Viticulture Practice: Sustainable (SIP Certified)
Vinification: Destemmed, fermented in Stainless steel
Cooperage & Ageing: 18 months in 100% French Oak, 57% new
Production: 25 barrels
Composition: 100% Pinot Noir
Clones: 100% Pisoni Clone
Acidity: 3.19 pH, 7.52 TA (g/L)
Alcohol: 14.3%
Harvest: September 30, 2019
Club Release: June 2021
Release Price: $76
Drink Now through 2030
Past Vintage Wine Scores
“Distinctly brighter in its leaner frame than some other Garys’ Vineyard wines we’ve tasted, this wine does express its own kind of intensity, without a doubt. Tart cranberry, spiced pomegranate, and chaparral play a part, but streamlined texture is key to its stage presence. Aged 18 months in 100% French oak.”
Meridith May
The SOMM Journal
June/July 2021
“Deep ruby color; silky and lush with pretty cherry fruit and tangy acidity; juicy cherry and lovely balance; long and classic.”
Anthony Dias Blue
May 2019
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“Tipping the scales a bit to ripeness and richness without veering to heaviness at any point and a wine that shows nuanced touches of loamy soil as well as hints of crème brûlée to its ongoing theme of decidedly succulent ripe cherries, this full-bodied working is spot-on with respect to Pinot Noir suppleness now and is certain to reveal more of the characteristic velvety feel of its variety as time passes. That is not to say that its enjoyment is conditional upon further age, but cellaring will bring even more polish and grace to what is a substantial, very deep, fully stuffed rendition.”
Connoisseurs’ Guide
November 2019
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“Limpid ruby-red. Spice- and mineral-accented blackberry and cherry scents are complicated by suggestions of vanilla, licorice and pungent flowers. Sweet and densely packed, offering powerful bitter cherry, dark berry and spicecake flavors that slowly unfold with air. In a concentrated, brawny style, delivering strong closing thrust, chewy tannins and impressive, floral-driven persistence.”
Josh Raynolds
Antonio Galloni Vinous
November 2019
“Limpid ruby-red. Expansive aromas of raspberry liqueur, vanilla, licorice and potpourri, with hints of smoky minerals and exotic spices in the background. Lush and appealingly sweet, displaying superb depth, velvety texture and sappy red/dark berry, spicecake and floral pastille flavors that show no rough edges. Rounded tannins build slowly and meld effortlessly with the wine’s juicy berry fruit on an impressively persistent, floral-tinged finish.”
Josh Raynolds
Antonio Galloni Vinous
“Brilliant ruby-red. A highly perfumed bouquet evokes ripe red and dark berries, vanilla and candied rose, and a spicy flourish adds lift. Stains the palate with sappy black raspberry, cherry cola and fruitcake flavors and picks up a smoky nuance on the back half. Shows serious depth, but a spine of juicy acidity gives the wine a surprisingly vibrant character. Supple tannins come on steadily on an impressively long, floral-tinged finish that echoes the smoke and cherry notes.”
Josh Raynolds
Antonio Galloni Vinous
November 2017
“One of the standouts from the Santa Lucia Highlands releases is the 2014 Pinot Noir Garys’ Vineyard. Beautifully defined, textured and seamless, with serious length on the finish, it has lots sappy underbrush, crushed rock and core of dark berry fruit. Aged 12 months in 56% new French oak, it should see its 10th birthday in fine form.”
Robert Parker’s Wine Advocate
“An impressive offering, rich and well-built, with tiers of raspberry, blackberry and spicy floral scents. The tannins are firm and muscular, yet fully integrated into the winemaking for a rather seamless effort. Drink now through 2022. 552 cases made.”
JL
Wine Spectator
“A bit less outgoing and emphatic in ripeness than this district’s Pinots are wont to be, Testarossa’s version from Garys’ Vineyard exhibits plenty of solidity, very fine fruity depth and the kind of structure that speaks to excellent potential. It is still a touch tight, yet its deep, very well-extracted flavors are keenly focused and show outstanding length, and it teases here and there with hints of real polish to come. Please do not be in a hurry here, because this one will have so much more to say if its many temptations can be resisted for another three to five years. ”
Connoisseurs’ Guide to California Wine
July 2014
“Slightly more savory and spice-driven than the Pisoni, the 2011 Pinot Noir Garys’ Vineyard exhibits classic aromas and flavors of kirsch, currants, dried flowers, spice box and potpourri. Rich, voluptuous and balanced, with a great mid-palate and finish, it’s another remarkable effort from this producer. Enjoy it over the coming 5-6 years. Drink 2014-2019.”
Robert Parker’s Wine Advocate
August 2013
The Garys’ Vineyard
Garys’ Vineyard is arguably the most famous property in the Santa Lucia Highlands; Pinot Noir fruit from here is sought-after by many of the finest wineries in the world for their most limited releases. Garys’ is a partnership between Gary Pisoni and Gary Franscioni, two of the Highlands’ most dynamic growers. Originally planted in 1997, Gary’s has forty-two acres of “Pisoni clone” Pinot Noir. The property’s close proximity to Monterey Bay makes for a very cool climate, with one of California’s longest growing seasons. The resulting slow, gentle ripening allows for full flavor development on the vine. Five acres of Pinot Noir at Garys’ are allocated annually to Testarossa where they have been making Garys’ Vineyard Pinot Noir since 1999.