A young, fresh Pinot that requires a little cellaring, although decanting for a few hours will help open it up. The cherry, red plum, sandalwood and spice flavors are appealing now, but there’s a firm overcoat of tannins. Cries out for roasts, cheeses, grilled salmon.
— S.H.
(12/1/2008)
First you notice the gentleness and soothing softness, the way the tannins spread like a Persian carpet across the tongue. Then the purity of the flavors strikes, as the blackcurrants, olives, smoky oak and dried herbs unfold in waves. This is a classy glass of wine. Drink now, though.
— S.H.
(5/1/2004)
Oaky, ripe and complex, a real crowd-pleaser of a Chard. Bursts on the palate with pineapple, mango, toasted coconut, buttered toast, vanilla and spices, wrapped in a creamy texture.
— S.H.
(5/1/2004)
A lovely Pinot, supple and velvety in the mouth, and loaded with personality. Big, juicy flavors of cherries, black raspberries and coffee, with toast and vanilla overtones. As rich as it is, this dry wine is elegant and complex.
— S.H.
(11/1/2004)
Chuck Ortman is one of the few to source grapes from this esteemed vineyard. The ’04 is a giant step ahead of the ’03, suggesting an increasing mastery of the grapes. This inky dark wine is hugely ripe, with red and black fruit-filled pastry flavors, yet dry, silky and balanced. Should develop additional complexities by 2008.
— S.H.
(12/15/2006)
If you love those big, rich, gooey Central Coast Chards, you’ll enjoy this one. It’s flamboyant in pineapple custard, lime pie, papaya, nectarine and spice flavors, and super-oaky, too, with the cool-climate acidity this appellation is known for.
— S.H.
(12/1/2005)
After a shaky start, Ortman is beginning to get its Syrah act together. It’s not easy making a high-quality Syrah for this price, but this one manages to do it. Dry, soft and lush, it shows opulent blackberry, cherry, plum, coffee and chocolate flavors, with a spicy finish. Drink now.
— S.H.
(9/1/2007)
A benign Pinot, meaning it’s dry and stylishly elegant, in a straightforward way that straddles the border of complexity. Shows layers of cherries, plums, tea, licorice, allspice and cloves, in a silky, full-bodied texture.
— S.H.
(12/1/2008)