95-Points by Wine Enthusiast.
This wine was exciting enough upon opening, but it showed further depth and nuance over three days, ensuring that it's going to be a winner for years to come. Aromas of raspberry, lilac and dark loam lead from the nose into a snappy palate of juicy berry, crushed rock and peppery spices. All of those elements elevate with patience.
 
Jeff Pisoni's notes
The 2023 Lucy Gamay Noir is beautiful, supple and vibrant. In the glass, the wine reveals an almost iridescent purple hue. For wine geeks, the bright color comes partly from low pH of the wine (specifically, how anthocyanin color is influenced by pH). Aromas of marionberry, ripe pomegranate, red cherry and cranberry mix with subtle spice and verbena notes. On the palate, vibrant acidity enhances juicy layers of fruit and more mouthwatering freshness. It is the unmistakable evidence of the granite soil that sets this wine apart. Gamay Noir is at home in granite, and this brings mineral-driven undertones to the graceful palate structure. Low in tannins but high in acidity, this wine is born to pair with food.
 
The Pisoni Family has always been committed to making exceptional wines, and Lucy allows them to combine this passion with philanthropy. The Pisoni family donates one dollar of each bottle of Gamay Noir sold to Big Sur Fire. Since inception, the combined Lucy family of wines has generated over $235,000 in contributions.
 
Pisoni Estate is the eponymous Pinot Noir made by the Pisoni Family and sourced from their Pisoni Vineyard. The site was founded and first planted by Gary Pisoni in 1982. His sons have since taken over the family business with Mark as vineyard manager and Jeff the winemaker. To the Pisoni’s, viticulture and winemaking must be seen as a whole, rather than as separate parts. This is essential to producing the best wine possible. The goal of Pisoni Estate is to create a great wine that represents this vineyard, a commitment to the land, and the passion of their family.
The Pisoni family approaches winemaking as an art, a science, and a craft. As such, from planting to pruning to harvesting, they work by hand, in accordance both with Burgundian tradition and their own ongoing understanding of what will best sustain this land they love and respect.
Successful wine is the result of holistic thinking and a synergy of parts. Vineyard manager Mark and vintner Jeff, his brother, work in close collaboration to pass on their father Gary’s vision. Just as Mark approaches growing and harvesting in the vineyards block-by-block, Jeff vinifies in small lots, hand-sorting grapes, observing, tasting, and testing them as they undergo native yeast fermentation, and supervising punch-down by hand. Their wine is the product of their joint sustained and meticulous attention.