Stunning. Just magnificent. This is from Tantara’s little Bien Nacido block. It achieves wonderfully ripe fruit flavors with clean, balancing tannins and acids to produce the utmost California cool-climate Pinot Noir. Cherries, raspberries, cola, rich new oak and Asian spice flavors all flood the palate, wrapped into a dramatic silky, velvety texture. This is great…
— S.H.
(12/31/2006)
Massively rich, with pronounced, sweet, smoky oak flavors and a rich vein of tart, creamy lees highlighting the underlying fruity ripeness. Shows flavors of grilled pineapples, tropical mangoes and pears, balanced with crisp acids. Tremendously delicious and compelling.
— S.H.
(8/1/2010)
This is a brilliant wine that defines Bien Nacido, the coast, and California Pinot Noir. There were worries about the heat, but somehow this has ended up balanced, dry and classically elegant, maybe because of vine age; they’re now 36-years- old. Impresses for the power of its cherry pie filling, mocha, rum and cola and spicebox flavors that finish dry and complex…
— S.H.
(12/31/2006)
Superrich, ripe and flamboyant, if not particularly subtle. Dazzles for its tsunami of grilled pineapple custard, pear tart, golden mango and Key lime pie richness, accented with sweetly, caramelized oak, and brightened with brisk acidity. A racy, decadent crowd pleaser.
— S.H.
(8/1/2010)
Here’s a big, in-your-face Pinot Noir, offering up a blast of superripe fruit, almost Grenache-like in thick, soft red cherry flavors, complexed with sweet licorice, cola, mocha and spicy, vanilla oak. It’s a roller coaster palate experience, a thrill every second, yet somehow maintains a silky, Pinotesque delicacy. Great wine.
— S.H.
(12/31/2006)
Young and full-bodied, with a pie-filling wealth of cherries, raspberries, sassafras, orange peel, cinnamon, pepper and sandalwood. Dazzles with richness, a food group of its own. Yet balanced and elegant. Calls for a great steak, and should age well through 2012.
— S.H.
(10/1/2009)
An astonishingly rich and complex wine. Lush, ripe, primary fruit flavors of peaches, pears and tropical fruits are spiced with fine toasted oak and accompanying notes of char. Lees provide mealy, creamy tastes and a rich, milky texture. Brilliant and strong now, and will improve through 2003.
— S.H.
(12/15/2002)
There’s a rich streak of mineral that undergirds tremendous ripe tropical fruit, along with crisp acidity and a good amount of smoky oak that’s perfectly integrated with the rich fruit. Tremendous extract and weight and a long, impressive finish make this wine addictively good.
— S.H.
(8/1/2006)