Ripe, round, rooty, spicy, with notes of blood oranges and ripe cherries, this is so expressive and aromatically pure. It’s a tour de force that would shame many a Grand Cru from the Côte d’Or.
It’s been nearly two decades since Rochioli Vineyard’s Cellar Master, Terry Bering, started making Pinot Noirs under his own label. We knew from the start that a man with his training and experience was going to be making a superb wine, and when we learned it was to be made solely from Rochioli Vineyards’ fruit, we knew we had to have it. Quite simply, this is fruit that nobody gets.
Terry pulls some of the fruit each vintage from the vineyards’ coveted River Block and the remainder from a 20-year-old block that produces a highly concentrated Pinot clone he feels to be of equal caliber. The wine ages in a combination of new and aged French oak. What emerges is undeniably soft, supple and showing remarkable accessibility right out of the gate, without diminishing its ability to age for at least a decade.
A self-proclaimed “Pinot nut,” Terry says he named his label after the legendary spring favored on ancient Greece’s Mount Parnassus. He swears his wine will impart the same gifts of poetry and inspiration the mythical waters supposedly gave to Apollo. At least, he claims, it will seem that way at the time.