Nice Pinot, with real elegance and complexity. Shows classic cool-climate balance, with crisp acidity and, from this long hangtime vintage, extremely ripe cola, root beer, raspberry jam, mocha and balsamic flavors, enriched with smoky oak. Best now for its opulent, youthful brilliance.
— S.H.
(10/1/2007)
Just delicious, a Pinot Noir so brimming with flavor, it’s irresistible. Pie-filling raspberries, cherries, red currants, cotton candy, orange tea, vanilla and cinnamon spices flood the mouth, but all that richness is balanced with crisp Monterey acidity, and the wine is thoroughly dry.
— S.H.
(12/1/2008)
There’s lots of structure here. Acidity stars, making this brisk, and lifting the cherry, cola and oak flavors up and out. A dry, elegant young Pinot.
— S.H.
(10/1/2007)
Sure is easy to drink and love this Pinot, from a smallish appellation to the west of Paso Robles. The wine is made in a soft, gentle, beguiling style, with the texture of taffeta and lush flavors of raspberries, cinnamon buns, chai tea and vanilla.
— S.H.
(12/1/2008)
The fine vineyard expresses itself in the ripe flavors and textural balance of this Pinot Noir. It shows flavors of baked cherries, red currants and cola, with smoky pie crust notes from oak. A bit tight and aloof, so give it a good decant. Now–2012.
— S.H.
(4/1/2010)
There’s lots to like in this interestingly textured Pinot Noir. It’s dry and silky and has a bite of tannins that longs to dig into a grilled steak or lamb chop. The cherry fruit flavors are enriched with smoky oak. It seems best now and over the next few years.
— S.H.
(10/1/2012)
This is one of your bigger, fatter, riper Russian River Pinots, with jammy, oak-accented cherry, raspberry, root beer and vanilla flavors that are very forward and lush. The wine is extremely soft, though, and could certainly use a boost of acidity for balance. Still, it sure is tasty. Drink now.
— S.H.
(10/1/2007)
Light-bodied and a little closed in tannins right now, this Pinot needs a year or so in the bottle. It’s just too rigid for full enjoyment. But the heart of black cherries, currants and red plums, sweetened with smoky oak, should express itself more purely by 2009 and through 2012.
— S.H.
(12/1/2008)