Due to its structure, the 2018 Mimi’s Mind starts off more focused than the other 2018 cuvées, with stunning lift. With a little air it reveals a complex of herbs, such as fresh thyme and oregano, and floral notes of rose petal and violet, rich mulberry, red cherry, raspberry, and overtones of aromatic spices such as cinnamon, vanilla and anise. The finish is enveloping and quite long. It becomes creamier and more harmonious with age in the bottle. This has been our most celebrated cuvée since our first release of the 2015 vintage.
Vineyard Notes
Mimi Casteel’s vineyard is a role model for regenerative farming, a method she has developed as she takes a thoughtful consideration of the consequences of her vineyard practices on the environment around and beyond her. It’s an impressive take, combining biodynamic and organic farming principles with science. We are proud to have fruit from her vineyard, which always displays a deep complexity and layers of flavor. The 2018 Mimi's Mind is about 65% the PN667 clone (aromatics) with the remaining 35% sourced from the Oregon classic Pommard Clone (body).
Production Notes
Because of the quality of Mimi’s fruit, we have always allowed a greater proportion of whole cluster in this cuvée. This year again the wine is 50% whole cluster, fermented traditionally but handled with a light touch, with gentle pump overs. The rest of the fruit is sorted, then destemmed gently so that mainly whole berries go into the fermenters for a more precise flavor profile. After fermentation, it is aged in 26% new oak and the rest in neutral oak barriques.
List Price: $97.50
Your shopping cart is empty!
Wed, Feb 19, 2025
“My only regret in life is that I did not drink more wine.” Ernest Hemingway I am trying t...
Wed, Feb 19, 2025
We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni. We ...
Thu, Feb 20, 2025
Wine Bar Closed for A Private Event- Special Operators Transition Foundation
Thu, Feb 20, 2025
Wine Cave is Booked - Special Operators Transition Foundation
Fri, Feb 21, 2025
A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti. ...
Fri, Feb 21, 2025
Every year we study wines that are 10 and 20 years of age. This is the first of many tastings in 2025 that will fea...
Sat, Feb 22, 2025
"I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the c...
Sat, Feb 22, 2025
We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni. We ...
Wed, Feb 26, 2025
"I was in love with a beautiful blonde once. She drove me to drink; that's the one thing I...
Thu, Mar 6, 2025
We will take up to 16 people but will accept as few as 6 for a curated dinner by Chef Toni. We ...