Ultramarine Wines Heintz Vineyard Blanc de Noirs Pinot Noir 2018

Ron R

This is for @Timothy Lynch! Went to Pastis, NYC and came away inspired by their excellent Tuna Crudo. Mine is a variation on that theme with Salmon coming along for the ride. Curly parsley, tarragon, mustard and white wine vinegar provides the structure for the sushi-grade fish. The Ultramarine lifts the dish with its taut acidity and Meyer lemon notes. Thrilled with the combination.

Willie Carter

A medium gold color with lively effervescence. A rush of tiny bubbles immediately. This smells simply delicious after a bit of time and air. Baked apples and fresh brioche up front with a nice of touch of spice. Yellow fruits are prevalent here along with moist rocks and sea air. There’s this honey element that is truly excellent which tops it all off. I know, I know it’s too young. You can’t open it yet, it’d be a crime. But sometimes you just have to. And it’s so good. So focused, so fresh, so substantial. A beautiful woman wearing a sexy evening gown. Racy acidity with a superb streak of minerality. This is indeed young and not what it will be in the future but the bones are obviously very good. Thrilling on the tongue with a dash of electricity. Vivacious and energetic, it’s more than a bit luxurious and resplendent. The palate follows the nose closely but with more pronounced fruits and dried herbs. A beautiful, beautiful wine and one I can’t wait to taste years down the road.