PRIMA Notes:  The Pinot Noir comes from vines planted in the 1990s (damn you phylloxera!) to upwards of 10 different clones and is mostly whole-cluster fermented, broken down by foot and on its skins for almost a month before being aged 18 months in wood.  It’s a stunner whose deep, medium to full black cherry flavors are augmented by hints of blood orange, sandalwood, forest floor and spice. Jon says it has a little Grands Echezeaux in its DNA and I agree that there is the sexiness of the Cotes de Nuits and the fruit of its native Rutherford on fine display here.  It’s a gorgeous wine from a gorgeous vintage and El Molino lovers will adore this 2018.