A fine, appealing and complex wine, Redhawk’s estate bottling shows more concentration than its less expensive stablemates, with nuances of bloody meat and mint that give it an almost Rhônish character. The alcohol is under 14%, and it drinks like a Burgundy, only with beefier tannins.
— P.G.
(3/1/2011)
This is appealing for its flavors of fresh-sliced Bosch pear, plus a pear-like graininess on the palate. It has some residual sugar, just enough to round out the acids, and overall it’s a nicely balanced wine drinking very well right now.
— P.G.
(3/1/2013)
Just four barrels were made, with grapes from a one-acre estate block of Pommard clone Pinot Noir planted more than 30 years ago. Detailed and brambly, with strawberry and cherry fruit, mottled with baking spices and chocolate. The finish carries some brown sugar flavors, a hint that perhaps this wine will age rather quickly and should be consumed over the next…
— P.G.
(3/1/2011)
The AVA brings a nice mix of fruit and soil into the wine. Fruit flavors run to plum and wild cherry, with (presumably) barrel aging adding gentle suggestions of milk chocolate, drifting into lightly herbal tannins.
— P.G.
(11/15/2008)
With each bump up in price, the winemaker ups the percentage of new oak; here it’s 25%. Half the fruit is estate grown, and this light, clean, well-balanced wine drinks like a village Burgundy, with the right hint of herb around the tart red fruit.
— P.G.
(3/1/2011)
The Grateful Red shines again in this new vintage, with a forward, palate-pleasing melding of spice, berry, pepper, herb and a faint touch of milk chocolate. 40% is estate-grown fruit.
— P.G.
(3/1/2012)
Redhawk makes a value-priced lineup of Pinots, and in 2009 it is the two least expensive that have the most varietal character and charm. Concentrated cherry candy fruit builds depth and interest with a wash of mint and menthol. It’s full-bodied and mouth-filling, and the flavors linger a long time.
— P.G.
(3/1/2012)
Light, but elegant and pretty, this wine spent 17 months in 40% new oak. Fruit flavors emphasize tart berry, with a dash of earthy sandalwood.
— P.G.
(3/1/2013)