The 2006 Pinot Noir Rancho Santa Rosa has a very dark ruby color (among the most colored of these wines, which are not deep in color by any means). It is sweet and broodingly backward, with a black cherry, red currant, and strawberry-scented nose, dusty, loamy soil notes, rich, ripe, medium to full-bodied flavors, but moderately high tannins. Like the Lindsay’s, this seems to be one of the Pinots that is less evolved and in need of another 1-2 years of bottle age. It should easily last a decade. All of the 2006 Pinots from Brewer-Clifton tend to emphasize the more spicy clove, allspice, underbrush, and root vegetable characteristics of Pinot Noir more than pure raspberry, black cherry, or black currant fruit. Not that they don’t have fruit, but it seems this vintage has been given a very overt spiciness, so readers who don’t like that might want to steer clear of the following Pinots. Some of the longest-lived Chardonnays being made in California these days come from the dynamic duo of Steve Clifton and Greg Brewer. The wines only see about 20-25% new oak and are bottled without fining or filtration. While their alcohols are relatively high, the acid levels are as well, and I have never had a Chardonnay from them that hasn’t been still very vibrant at 6-7 years of age, and they never taste hot.Tel. (805) 735-9184
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