Double Zero Wines VGR Pinot Noir 2019 (750ML)

93 Points, Erin Brooks, Robert Parker's Wine Advocate: "The 2019 Pinot Noir VGR has a medium ruby-purple color and powerful aromas of cranberries, blueberries and tangerine with accents of woodsmoke, tea leaves and dark spices. The medium-bodied palate is pure and defined with bright berries and citrus wrapped in a silky frame, and it finishes with fresh lift and pretty perfume." 12/21

93 Points, James Suckling, JamesSuckling.com: "A juicy red with aromas of plums and strawberries with some flowers. Full to medium body with medium, round tannins and a juicy finish. Orange-peel undertones at the end. Amphora. Drink or hold." 08/22

92 Points, John Gilman, View from the Cellar: "The 2019 Pinot Noir “VGR” bottling from OO Wines comes in at a svelte 12.9 percent octane in this classic vintage and delivers a gorgeously complex bouquet of cherries, plums, just a hint of beetroot, complex soil tones, gentle notes of mustard seed and fresh thyme, woodsmoke and a touch of cedar. On the palate the wine is bright, full-bodied and tangy, with a lovely core, bouncy acids, well-measured tannins and a long, complex and tightly knit finish of outstanding potential. This is nicely reserved in personality out of the blocks and will demand some bottle age before it starts to drink with generosity, but it is going to be excellent wine once it has unfurled. 2028-2075." #98 03/22

93 Points, Paul Gregutt, Wine Enthusiast: "Production has more than doubled for this amphora-fermented cuvée. Lovely scents and flavors of plum and blueberry fruit are dappled with cinnamon and cocoa highlights, adding a dusty quality to the palate impression. The tannins are strong, ripe and slightly chewy, with further notes of coffee grounds rolling across the finish." 03/22

96 Points, Charles Curtis MW, Decanter: "The VGR (Very Good Red) from 00 Wine is an extraordinary American Pinot Noir. UC-Davis clone fruit from the Shea Vineyard and the Hyland vineyard is blended together. The bunches are destemmed berry-by-berry and the intact fruit does a carbonic maceration in sealed terracotta amphorae prior to unleashing the full ferment after five days. The result is a profusion of black and blue fruit that retails a remarkable purity and a rich complement of spice and smoke. The texture is fresh and 'crunchy', with plenty of grippy tannin and enough extract to bring lovely length to the finish." 07/21