This is a tight, substantial effort, with scents of bark, earth and herb running through the tart raspberry fruit. It’s less accessible than many of Oregon’s 2009 Pinots, but with decanting or further cellaring, it’s a wine that should open nicely.
— P.G.
(3/1/2013)
Crisp and varietal, with nicely ripened fruit that delivers nuanced flavors. Fruits, cola, spice and a nice cherry finish highlight this well-balanced effort.
— P.G.
(12/1/2003)
Firm and well-defined, this moderately-priced Pinot blends its lightly spicy, tart red fruit with annotations of mocha/cola, spice and toast. It does not push to be massive or jammy, but nicely expresses itself at appropriate (14.3%) levels of alcohol and with just a light dusting of new oak seasoning.
— P.G.
(2/1/2007)
This wine’s core has a flavor of hard cherry candy with a coating of milk chocolate. The tannins are firm, and the wine has good midpalate concentration.
— P.G.
(3/1/2013)
A huge improvement over their previous vintage, this Pinot Gris feels good and fleshy in the mouth, smells of citrus rind and herbs. It has plenty of lively fruit, and a pleasant hint of sweetness in the finish.
— P.G.
(2/1/2002)
This estate-grown Pinot Gris has a pleasing delicacy, balancing light citrus with whiffs of pine and a base of pear and cucumber. Just 13% alcohol, it might strike some tasters as a little thin, but it would make a fine accompaniment to a course of soft, creamy cheeses.
— P.G.
(12/15/2010)
This has lemony and slightly bitter citrus-skin flavors that are made for fresh seafood and shellfish. Notes of tart lemon and green pineapple are matched by the substantial acids.
— P.G.
(3/1/2013)
Soft and somewhat rustic, this is a flavorful Pinot Noir, with herb, earth, citrusy acids, leather and quite tart cherry fruit. It would not fit into a textbook definition of classic varietal flavor, but it feels handmade, and it is light years beyond much of the corporate plonk being labeled Pinot Noir these days.
— P.G.
(12/15/2010)