A dark and brooding style that’s atypical for Marlborough Pinot Noir, with earthy aromas hinting at mushroom give way to modest cherry fruit on the palate. This is full-bodied, ending with firm tannins and acids, so give it a few years for the fruit to emerge.
— J.C.
(5/1/2008)
Fromm has nailed the texture of this Pinot, hitting just the right silky note. The aromas show an earthy, humus-like edge to the berry fruit and the touches of vanilla and maple syrup are maybe a touch too obvious. Cola and earth flavors mark the midpalate, while ripe berries come throughon the lingering finish, suggesting that this may even improve with 3–4 years…
— J.C.
(3/1/2009)
With its medium body and supple texture, this is harmonious, solid stuff. Aromas and flavors of cola, cherries and earth are true to the variety, finishing on a herbal, tea-like note. Savor the mouthfeel, which comes as close to silk as vinously possible. Imported by Empson (USA) Ltd.
— J.C.
(7/1/2005)
Like all the Fromm wines, this is a densely structured effort. It blends black cherries and spice with hints of pepper, cedar and bracken, finishing long. Probably best from 2010.
— J.C.
(5/1/2008)
Starts off with a bold blast of Maraschino cherry fruit, backstopped by hints of oaky spice and vanilla. It’s medium in body, structured around silky tannins that frame flavors of cherries, button mushrooms and just enough cedary oak. Drink now–2015.
— J.C.
(3/1/2009)
Much like in their Clayvin Vineyard bottling, Fromm has nailed the textural element so vital to good Pinot Noir—this light-bodied, tart wine features supremely elegant, silky tannins. Delicate cherry and spice nuances are accented by smoky, toasty barrel notes. Drink now. Imported by Empson (USA) Ltd.
— J.C.
(7/1/2005)
Unusually supple for Fromm, but still featuring a heavy overlay of toasty, cedary oak. If you don’t mind that in your Pinot, you may like this even more, because it does offer ripe cherry-berry flavors underneath. Drink over the near term.
— J.C.
(12/1/2008)
Growing Syrah in Marlborough may be pushing the boundaries a little far, but in some vintages this wine can be exciting. In 2006, it boasts complex aromas of sweaty leather and grilled meat followed by savory notes of black olive, but lacks a little bit of freshness and vibrancy. Drink over the near term with roasts or steaks.
— J.C.
(5/1/2009)