This intensely extracted wine came off more like Port than Pinot to our tasters. Which isn’t to say that it lacks appeal. It opens with smoked meat, spice cake and grilled nut aromas. Fat blackberry-plum flavors, a plush, low-acid mouthfeel and a full tannic finish complete the Port profile. It’s tasty if overblown, and not what most people expect. Probably best…
Lean and herbal, with an Heirloom tomato edge, although there are hints of black cherry. The spareness only accentuates the acidity and tannins. A generous dollop of oak adds notes of smoke and vanilla. There’s an angular elegance, though, and the wine may develop complexities in the bottle.
Here’s a challenging Pinot, the kind that some people call intellectual. Hard to tell what to make of the raspberry and cherry tart flavors with their edge of sugary coffee, substantial oak and scour of hot acidity. You’ll either like it or you won’t, but it’s an honest effort.
The vineyard is in Philo, which isn’t as cool as people think, especially when there are harvest heat spells as there were in 2004. The wine is very ripe, weighted down by raisiny, cooked berry flavors that seem more appropriate to Zinfandel. Still, it’s a tasty wine, rich and fruity and dry.
Tastes a little full-bodied for a Pinot, with a Grenache-like mouthfeel and cherry flavors, but there’s no doubting the goodness and richness of this estate-bottled wine. It has nice acidity to balance the slightly sweet fruit.