Tatomer Pinot Noir, SLO Coast, San Luis Obispo, California 2024
Graham Tatomer founded his eponymous winery in 2008, with a focus on Riesling and Grüner Veltliner. He trained in the Wachau with Emmerich Knoll, a relationship that began with a 2003 harvest internship, and later worked in Santa Barbara with Adam Tolmach of Ojai Vineyard. Pinot Noir is made in very small quantities, with the same precision and attention to site he applies to his white wines.
- Winemaker: Graham Tatomer
- Variety: 100% Pinot Noir
- Terroir: San Luis Obispo Coast AVA, California. Fruit from close-to-coast sites, including Greengate Vineyard, which benefit from cool marine influence.
- Alcohol: About 13.5%
- Tasting Notes: Light in color, with crunchy red fruit at the core. Subtle herbal and stony notes come through, and the wine is fresh, with a serious, structured finish.
- Food Pairings: Roast duck or roast chicken, where the fresh acidity cuts the richness. Salmon, especially grilled or cured. Mushroom dishes. Soft cheeses such as Comté or Gruyère.
Tatomer Pinot Noir, SLO Coast, San Luis Obispo, California 2024
Graham Tatomer founded his eponymous winery in 2008, with a focus on Riesling and Grüner Veltliner. He trained in the Wachau with Emmerich Knoll, a relationship that began with a 2003 harvest internship, and later worked in Santa Barbara with Adam Tolmach of Ojai Vineyard. Pinot Noir is made in very small quantities, with the same precision and attention to site he applies to his white wines.
- Winemaker: Graham Tatomer
- Variety: 100% Pinot Noir
- Terroir: San Luis Obispo Coast AVA, California. Fruit from close-to-coast sites, including Greengate Vineyard, which benefit from cool marine influence.
- Alcohol: About 13.5%
- Tasting Notes: Light in color, with crunchy red fruit at the core. Subtle herbal and stony notes come through, and the wine is fresh, with a serious, structured finish.
- Food Pairings: Roast duck or roast chicken, where the fresh acidity cuts the richness. Salmon, especially grilled or cured. Mushroom dishes. Soft cheeses such as Comté or Gruyère.