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Mike Sinor
April 29, 2016 | Mike Sinor

Wine Enthusiast showing us some Love....

Wine Enthusiast Magazine  Reviews June 1, 2016 

94 points    Editor’s Choice

2013 Black Label Bassi Vineyard Pinot Noir (San Luis Obispo County)  This is a heady wine from Mike Sinor, with blackberry and blueberry fruit aromas that are enhanced by clove, nutmeg, cinnamon, candied lilacs and loamy soil scents. Tannic depth and sizzling acidity frame the palate, where grilled black plum and mission fig meet with pencil lead, anise, bay leaf, juniper, cocoa and beef flavors, finishing with a menthol kick. – Matt Kettmann

93 points

2013 Black Label Bassi Vineyard Syrah (San Luis Obispo County)  Mike Sinor is taking his fans on an experimental ride through his new ocean view vineyard, here presenting a rich take on Syrah. It's lush on the nose with olallieberry and blackberry fruit as well as rich bacon fat, vanilla bean and milk chocolate notes. Concentrated black cherry thrives on the palate alongside caramel and vanilla cream. – Matt Kettmann

92 points

2013 White Label Bassi Ranch Chardonnay (San Luis Obispo County)  This extreme-coastal vineyard bottling shows fresh, expressive yet diligently restrained aromas of Key-lime pith, scratched tangerine, wet chalk, Meyer lemons and a touch of dairy. Tongue-tingling acidity starts the sip, followed by sea salt, warm Marcona almonds, toasted sunflower seeds, a flinty minerality and citrus oil toward the finish. – Matt Kettmann

91 points

2013 White Label Bassi Ranch Pinot Noir (San Luis Obispo County) Though a lighter style from Mike Sinor's estate vineyard, this is still meaty, with black cherry, smoked pork, licorice, purple flowers and flashes of pretty cranberry notes on the edges. The tannins are quite firm right now on the palate, where boisterous boysenberry fruit meets with anise, black rocks, a touch of herbs and tar. – Matt Kettmann

91 points

2013 Anniversary Cuvee Syrah (San Luis Obispo County) Full of lavender, lilacs and purple flower aromatics on the nose, this also shows touches of fennel, dill and a complex herbal array. The palate is also consumed by savory herbs and purple-flower flavors, with thyme, dill, graphite and cedar framing the tight elderberry fruit. – Matt Kettmann



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