Brooks Note is a Forestville-based winery focusing on Pinot Noir.
A native of Maryland, Garret (Garry) Brooks came to the West Coast to serve in the Navy in San Diego. After his service tour, he obtained a business degree at University of San Diego. A job in technology took him to the San Francisco Bay Area where he worked for nine years. In 2002, he and his spouse Joanne, whose maiden name was Note, planted a small vineyard to Cabernet Sauvignon, later grafting it over to Pinot Noir.
In 2004, Garry left the lucrative world of technology to pursue his dream of making wine. He worked part time at Ravenswood while earning a degree in viticulture and enology from University of California at Davis. He made his first Pinot Noir at Acacia in 2007 and later moved on to Kosta Browne, working with Michael Browne and Shane Finley for two years. He then joined Dutton-Goldfield as assistant winemaker working under Dan Goldfield. Dan introduced him to the unique vineyards of Marin County.
Garry and Joanne launched their commercial label in 2011. Along with a Marin County Pinot Noir, Garry was able to obtain fruit from Weir Vineyard in the Yorkville Highlands.
There is limited retail and restaurant distribution in California. Visit the website to join the mailing list or to purchase wine.
Articles About Brooks Note
2014 California Pinot Noir Honorable Mention All-Americans (10.2 12/22/2014)
2014 California Value Priced Pinot Noir First Team All-Americans (10.2 12/22/2014)
Recently Tasted California Pinot Noir: The Bar Keeps Moving Higher (10.20 11/5/2015)
Sips of Recently Tasted California Pinot Noir & Chardonnay & Outliers (9.43 7/19/2014)
Sips of Recently Tasted California Pinot Noir, Rosé & Chardonnay (10.8 4/20/2015)
2014 Brooks Note North Coast Rosé of Pinot Noir
13.5% alc., pH 3.29, TA 0.81, 50 cases, $20 (sold out in 3 days). Sourced from Chileno Valley Vineyard (30%), Azaya Ranch Vineyard (30%) and Weir Vineyard (40%). After the fruit was sorted and de-stemmed but not crushed, about 10% of the juice was drawn off to make the rosé. The juice was fermented cool and slow in neutral French oak barrels where it underwent partial malolactic fermentation. · Moderate salmon color in the glass. The aromas of strawberry, peach and floral shop pick up intensity over time in the glass. Very harmonious, with flavors of strawberry, cherry, and watermelon, offering some length to the lipsmacking finish. The soft texture is particularly appealing and sensual. Score: 89. Reviewed April 20, 2015 ARTICLE »
2013 Brooks Note North Coast Rosé of Pinot Noir
13.5% alc., $20. 59% Marin County and 41% Yorkville Highlands fruit. · Moderately deep pinkish orange color in the glass. Shy aromas of red berries, stone fruits and dried herbs. The wine comes alive on the palate with bright flavors of herb-dusted strawberry and raspberry. Substantial body and impressive finishing length for a Rosé. This wine will stand up to hearty foods. Score: 89. Reviewed July 19, 2014 ARTICLE »
2013 Brooks Note Marin County Pinot Noir
13.9% alc., pH 3.60, TA 0.69, 250 cases, $36. Sourced from Chileno Valley Vineyard (46%) and Azaya Ranch Vineyard (54%), both located on the Marin side of the Petaluma Gap. 10% whole cluster. 3-day cold soak, native yeast initiated fermentation, aged 10 months in 100% French oak barrels, 27% new, 27% once-filled and 46% neutral. · Moderate reddish purple color in the glass. Highly aromatic with effusive aromas of black cherry, savory herbs and cardamom spice. The mid weight flavors of cherry, black plum, black tea and star anise are inviting, and nicely accented with a touch of toasty oak. Good freshness with an underlying savory tone, very modest tannins, and a finish fueled by cherry and raspberry aromatic goodness. Score: 90. Reviewed April 20, 2015 ARTICLE »
2013 Brooks Note Weir Vineyard Yorkville Highlands Pinot Noir
13.9% alc., pH 3.67, TA 0.71, 140 cases, $44. Rochioli selection and Wädenswil grapes were sourced from the lower, eastern blocks planted in 1992 and the RC clone from the western blocks planted in 2000. 10% whole cluster. 3-day cold soak, native yeast fermentation finished in 2 weeks. Wines from the three different selections and clones were vinified separately and combined just before bottling. Aged 16 months in 100% French oak barrels, 33% new. · Light reddish purple color in the glass. I was really drawn into the glass by the aromas of Maraschino cherry, peach skin and redwood forest. The profound attack of ripe red cherry and raspberry fruits alerts the palate and persists on the finish for more than 30 seconds. The raspberry fruit really sticks out and there is an interesting edible flower petal component to the flavor profile. The tannins are very supple and comforting. This charming and elegant offering is highly enjoyable now, but has the balance to prevail through several years. Score: 93. Reviewed November 5, 2015 ARTICLE »
2012 Brooks Note Marin County Pinot Noir
14.1% alc., 150 cases, $36. · Moderately dark reddish purple color in the glass. Voluptuous nose of black cherry, black raspberry and Mediterranean spices. Light on its feet but highly flavorful, featuring a core of blueberry, dark cherry and raspberry fruits with an undertone of oak and spice. Discreetly plush on the sustained palate with a mighty finish. The spice component of this wine is most striking. Score: 92. Reviewed July 19, 2014 ARTICLE »
2012 Brooks Note Weir Vineyard Yorkville Highlands Pinot Noir
14.2% alc., 150 cases, $44. · Moderate reddish purple color in the glass. Soaring perfume of dark raspberry, blackberry and earthy flora. Striking attack of blackberry, cassis and black currant fruits that are mouth filling and finish with chewy concentration. An earthy undertone adds interest. Very sleek with harmonious tannins. This wine has the balance to age beautifully and will benefit from additional patience. Score: 94. Reviewed July 19, 2014 ARTICLE »
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