Some Pinots are light and simple. This one’s light and wonderfully complex. It’s so translucent, the minerals of the earth seem to be speaking through the fruit. Silky and delicate in the mouth, it conveys rich flavors of raspberries, cherries, cinnamon and smoky sandalwood. Drink over the next few years.
— S.H.
(9/1/2011)
The cool 2010 vintage has allowed Roadhouse to express its focused and elegant approach to Pinot Noir with great success. Black Label is a small-production barrel selection. Silky and delicate in the mouth, it features dramatically layered flavors: cola, exotic spice, sweet red cherry and ripe raspberry. It’s a little hot on the finish, which limits its score.
— S.H.
(12/1/2012)
This wine shows its cool, coastal terroir in its brisk acidity, delicate structure and silky mouthfeel. You can taste the long, cool growing season in tart, refined flavors of cherry pie, persimmon and cranberry candy.
— S.H.
(12/1/2012)
A nice, silky and tasty Pinot Noir. It’s dry and crisp, with cherry and raspberry purée flavors accented with cinnamon, cocoa and smoky sandalwood. Ready now and soon for its youthful appeal.
— S.H.
(10/1/2010)
The western slopes of Sonoma Mountain, hit by cool maritime breezes, are ideal for Pinot Noir, although little is grown there. This excellent example is dry and in structure and enormously dense in flavor, offering masses of cherry pie filling, plum sauce, sandalwood and spice that are a touch hot in alcohol.
— S.H.
(12/1/2012)
A bit sharp in acidity, with a bite right down the middle, but elegant and silky in mouthfeel and dry. Rich in flavor, too, offering waves of cherry, pomegranate, cola, persimmon and red plum fruit. Drink now.
— S.H.
(9/1/2011)
A very dry Pinot Noir, notable more for its clean elegance than opulence. Feels really sleek and crisp in the mouth, almost like a white wine. The flavors suggest tart cherries with the skins, peppery spices and a touch of cedar. Drink now.
— S.H.
(10/1/2010)
A solid coastal Pinot. Shows lots of typicity in the dryness, crisp acidity and earthy, mushroomy flavors of cherries, and the way the tannins scour the palate. Drinks a bit hard now. Give it a year or two in the cellar.
— S.H.
(10/1/2010)