Pinot on Sonoma Mountain? Yes, if it’s on the Pacific-facing side. Shares much in common with Sonoma Coast Pinots in a ripe vintage. Cherry, spice and peppery-tobacco flavors are framed by soft tannins and crisp acidity. Complex and compelling, this wine changes every second on the palate. —S.H.
— S.H.
(2/1/2003)
This juicy wine has a creamy streak through it. Cinnamon, meat, cola and herb hints adorn mildly tart plum, cherry and tomato fruit. The feel is medium weight and a little plush. Some tasters found the finish short on this nicely balanced wine, while others found it smoky and even, sporting soft, dry tannins. Drink now–2005.
— W.E.
(10/1/2002)
A good but standard Pinot Noir, dry and silky, with proper varietal cherry, persimmon and cola flavors. The acid-tannin balance is off, with the wine feeling tart and astringent. Drink now.
— S.H.
(3/1/2012)
With spearmint, lemon-lime, Fig Newton and vanilla cream flavors, this sure is a fruity wine, showing the ripeness of the California summer sun. It’s a little sweet, but those bright, crisp Carneros acids balance it.
— S.H.
(12/15/2007)
This wine possesses good elements, though not necessarily all in harmony. Caramel-toffee, cinnamon and mint accents adorn tart black cherry fruit, but somehow this didn’t come together as well as we’d hoped for, and felt quite light to some panelists.
— W.E.
(10/1/2002)
This Pinot is simple and on the soft, heavy side, with jammy blackberry, cherry, cola and spice flavors. It’s basically dry, and would benefit from higher acidity.
— S.H.
(12/15/2007)
The vineyard is in the southerly Coombsville area, which gives the wine a crisp delicacy reminiscent of Carneros. The cherry and raspberry flavors are boosted by oak, but the wine would be better if it were drier, as it has a sugary, jelly taste.
— S.H.
(12/15/2007)
Heavy and sweet, with flavors of blackberry, raspberry and cherry jam, this simple Pinot benefits from decent acids. Smoky, spicy oak rounds out the taste.
— S.H.
(12/15/2007)