Another flat-out gorgeous biodynamic wine from Cooper Mountain Vineyards, the 2016 Mountain Terroir Johnston School Pinot Noir is made from fruit grown in Laurelwood basalt soil in eastern foothills of the Chehalem Mountain AVA. Bright primary ruby in the glass, the tears hold pigment. The nose is fresh and vibrant with assertive aromas of root beer, mulberries, briary fruit, cloves and potting soil. In the mouth, a bright acid backbone cuts through considerable concentration. Dark chocolate shavings, a touch of sea salt, and crushed stone on the finish. 14.3% ABV | Sample
93 Points