From the translucent ruby-garnet color to the rich flavors, this is a flashy, impressive Pinot Noir. Shows an array of crushed ripe red cherries, mulberries, cola, sandalwood and dusty Asian spices, with a smooth, delicately silky texture. Now–2012.
— S.H.
(10/1/2009)
Rich and savory, this fine Pinot Noir is quite dry and brims with cool-climate acidity. It’s a bit backward now, with ripe cherry, blueberry and sandalwood flavors wrapped in firm tannins. Should come into its own in 2009, and provide good drinking through 2013 or so.
— S.H.
(12/1/2008)
Fragrant and fine, with lush flavors of black cherry glaze, roasted coffeebean, rosehip tea, anise and cinnamon. Likeable for its creamy, silky mouthfeel. Now–2012.
— S.H.
(10/1/2009)
Made without oak, this wine stars its natural flavors without barrel interference. And what a nice wine it is, with racy acidity and a stony minerality undergirding ripe flavors of lime, pink grapefruit, kiwi, white peach, apricot, chamomile tea and wildflowers. Finishes clean, spicy and wonderfully dry.
— S.H.
(8/1/2010)
Here’s a big, boldly flavored Pinot that offers a burst of currant, root beer, cherry and allspice flavors encased in firm, slightly brittle tannins. Although the wine is silky and balanced, those young tannins make it a bit tight. Give it until mid-2009 to come around, but it will really begin to blossom 2010–2013.
— S.H.
(12/1/2008)
Good price for a Santa Rita Hills Pinot Noir this good. Shows lots of zippy acidity and is very dry, with complex layers of raspberries, cherries, Dr. Pepper cola and dusty spices. Drink now.
— S.H.
(8/1/2011)
This young wine brims with fresh acidity and primary cherry, blackberry and cola flavors. The complexity is considerable and so is the elegance. It feels graceful and silky in the mouth, despite the power of the fruit. Should hit its peak in two or three years.
— S.H.
(7/1/2012)
A little tough, a little refined, this is a town-and-country wine for drinking now. It has ripe cherry, red currant, bacon and sandalwood flavors, spiced with pepper and wrapped into firm tannins.
— S.H.
(7/1/2012)