This is the best of Cru’s 2010 Pinot Noirs, and it shows real Santa Lucia complexity. It’s a dry wine, with brisk acids and supple tannins. It has a flashy core of cherry, red currant, licorice and smoky, sweet sandalwood flavors. Drink this over the next 2–3 years.
— S.H.
(4/1/2013)
Ripe, flashy raspberry, cherry and red currant flavors abound in this silky Pinot Noir. It has oak-driven notes of buttered toast and wood spice, and while it’s not especially complex, and it’s not likely to age, it does offer immediate pleasure.
— S.H.
(4/1/2013)
A serviceable Pinot Noir, rich in fruity raspberries and cherries, with a touch of sweet oak. Easy to drink with roast salmon, grilled sausages, or a nice, plump ham.
— S.H.
(10/1/2010)
A super-fruity, direct Pinot, rather one-dimensional in cherry, raspberry and mocha flavors. Dry and crisp, with a silky texture, it’s a good wine to drink now.
— S.H.
(10/1/2010)
Made in an exaggerated tutti-fruity style, with candied raspberry and mocha flavors. The mouthfeel is nicely silky, with a brisk flourish of acidity. Drink now.
— S.H.
(10/1/2010)
This tastes like a raspberry and red cherry tart that has a smoky, sweet crust. The alcohol gives the palate a pleasant warmth. It’s a simple Pinot Noir to drink now.
— S.H.
(4/1/2013)
Although new oak accounts for only 10% of the barrels used, the oak influence dominates. Flavors of buttered toast, butterscotch and vanilla ride over the note of pineapple-orange jam. The best thing about the wine is its brisk, clean acidity.
— S.H.
(4/1/2013)
This Chardonnay has brisk, crisp acidity and flavors of pineapple, orange and mango. There are dominating notes of buttered toast and sweet butterscotch.
— S.H.
(4/1/2013)