Pacifica Pinot was the first wine I tried at the Herzog tasting, and Goose Bay was the second. I was not enamored with the Pacifica at all. It was a cool climate Pinot from a downright cold year. As such, it was handicapped by difficulty ripening, and doesn't impress the way a fully ripe cold-climate Pinot would. Decent low-intensity flavors in a thin, watery package. The Goose Bay was better, in that it was riper and higher intensity, but it was a bit reduced (but without H2S character). I think the guys know how to make wine, but I wasn't impressed. The technology of production, though, was noteworthy. The fermentations took place in fermentation bags, completely excluding any nonJews from the system, and therefore eliminating kashrus issues. And because the fermentation bags percolate wine over the skin cap automatically, no need for pumping over or punching down (if indeed there would have been a way to do that). Ingenious devices that are the wave of the future.