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Natural

Sourced from a mix of sites in Kallstadt and one vineyard in Bad Dürkheim where the soils here are light and sandy. The grapes were handpicked, destemmed and fermented in stainless stee. The wine is pale, succulent and nervy with terrific cran/cherry fruit, fresh soil notes and very little oak in evidence. 12% abv

91 points Wine Enthusiast
This is a very bold style of Pinot Noir, so much that it's not very reflective of the grape but would work well paired with a juicy grilled steak. Concentrated aromas of blackberry, maple syrup and hot pancakes lead into a viscous, thick palate of berry jam, clove and cardamom flavors.

Organic / Biodynamic

95 points James Suckling
This is so crunchy and refined, with beautiful fresh strawberry, orange peel, citrus, flint and slate aromas. Medium-bodied, crisp and clean, with just a hint of tannin at the end.

93 points Decanter
The Bohan Dillon Pinot Noir is Hirsch's gateway to their lineup. As the 'entry-level' wine in the portfolio, this bottling outshines many everyday Pinots. It blends two coastal sites—Hirsch and Hellenthal—and an inland vineyard, Heintz. As a result, you get a wine that expresses both regions' characteristics. The 2023 vintage shows a light ruby colour in the glass that matches the wine aromatics, leading into elegantly effortless notes of juicy red berries, soft, sweet florals, and a whisper of coastal herbs—nothing overpowers. On the palate, a touch of minerality meets tart cranberries and fresh raspberries, all lifted by well-integrated, mouthwatering acidity. Made to be drunk young, this easy medium-bodied Pinot is a go-to for a roasted chicken dinner or a pizza night.

90 points Vinous
The 2023 Pinot Noir The Bohan-Dillon is a very pretty, understated offering from Hirsch. Silky tannins wrap around a core of bright red-toned fruit, cedar, sweet pipe tobacco and dried herbs. This mid-weight Pinot is all charm. Those qualities are best enjoyed over the next handful of years. Organic / Biodynamic

43% Hirsch Vineyards (Fort Ross-Seaview AVA), 22% Hellenthal Vineyard (which is contiguous with Block 9 at Hirsch); 35% Charles Heintz Vineyard (Sonoma Coast). 93% of the vines are between 20-30-years old.

Bohan-Dillon is inspired by the great village wines of Burgundy. Hand-harvested. Fermented in small open-top tanks and then aged in French oak, 32% new. 13.2% abv

A winemaker's passion for perfection produced this complex and French-style Pinot Noir: delicate and engaging with ripe cherry and plum, sultry spices, and earthy aromas. No oak barrel aging.


Ravines was created by Morten and Lisa Hallgren in 2000. Morten, a French-trained Oenologist, came to the Finger Lakes from his family’s centuries-old estate in the South of France. He and his wife and business partner, Lisa, convinced of the potential for fine wine making in the Finger
Lakes, opened their original tasting room on 17 acres of sloped, shale stone soils nestled
between two deep ravines on Keuka Lake. They focus on making fine, classically-styled wines
that allow for the cool-climate characteristics to be shown without compromise - creating their own
unique expression within the Finger Lakes wine region.

Organic

"This Pinot Noir has aromas of strawberry, raspberry and cola accented with hints of oak spice and vanilla. In the mouth, this wine is rich with nice soft tannins and flavors of berries, vanilla and spice that fade into a lovely long finish." Winemaker notes

Sourced from Mendocino County appellation, this cool coastal region has a longer growing season, thus creating a bright, fruit forward Pinot Noir. After harvest, the fruit was gently de-stemmed and moved to small open-top fermenters for a three-day cold soak. It was then inoculated with select yeast strains for fermentation. The cap was punched down 2-3 times daily to reach the desired color and level of phenols. After a gentle pressing in a basket press, the wine was settled and transferred to French oak barrels where it underwent malolactic fermentation. The wine was aged in French oak for nine months and then fined with organic egg whites prior to bottling.

This is their oldest vineyard.

The review is on the previous vintage.

93 points James Suckling
Earthy, flinty aromas lead to fresh, crunchy red and black fruit flavors in this bottling. An edgy, moderately tannic texture comes from the climate and the use of 45% whole clusters in the fermentation. Drink now or hold.

The Willamette Valley Pinot Noir is a blend of barrels from benchmark vineyards across the region, including the Cristom Estate. Crafted with the same meticulous care as our Mt. Jefferson Cuvée and single-vineyard Pinot Noirs, this cuvée is designed to represent the broader Willamette Valley AVA. It offers a compelling expression of the vintage—elegant, balanced, and unmistakably Cristom—at a remarkable value.

Organic

#37 on The Wine Spectator's Top 100 Wines Of 2025

94 points Wine Spectator
Precise and detailed, with a slightly brooding core that propels its dark cherry and raspberry flavors, which are accented by blood orange and spiced tea tones as this gathers tension and tannins on the finish. Drink now through 2035

Chambertin-Clos-de-Beze is a Grand Cru vineyard and corresponding appellation of the Cote de Nuits. It forms half of a vineyard that is regarded not only as the most prestigious in Gevrey-Chambertin, but arguably the whole of Burgundy. The soils of the Chambertin-Clos-de-Beze vineyard are well drained and stony, with a thin layer of pebble-strewn, chalky topsoil over a deep, rocky base. The percentage of clay in the soil reduces higher up the site, giving way to drier, looser limestone.

Alain was born in 1950 to Yvon Burguet, a tacheron for Domaine Tortochot who also worked his own vines in Gevrey. fter military service, Alain returned to Gevrey and decided to start his own domaine, working exclusively with rented vines until 1974 when the opportunity arose to buy his first 2.10 ha of vines in the village. He bottled his own production from the start, and began to earn a reputation for himself, which was boosted around 1982 when Becky picked up Alain?€?s wines. She brought Jean Troigros to taste, who was utterly impressed with the Gevrey Vieilles Vignes and promptly added them to his restaurant?€?s list. Alain continued to expand his domaine, acquiring 1er Cru Les Champeaux in 1985, inheriting some of his father?€?s 3.5 hectares in 1991, while still working rented vineyards. Well before the more global movement toward sustainability and almost 20 years before Ecocert was created to certify organic agriculture, Alain insisted on organic methods.