A racy, rich and vital Pinot Noir, whose tart acidity and delicate structure testify to its cool coastal origin. The grapes were grown in a small vineyard close to the Pacific. You can taste the fog and wind that wind through the raspberry, cherry and cola flavors. Drink now-2015.
— S.H.
(8/1/2012)
Better than the ‘04, due to its greater structure, Bella Luna’s ‘05 Pinot has complex acids and tannins. They provides the architecture for the extremely ripe cherry, raspberry and cola flavors that have been liberally aged in new oak. Best now in its flashy, seductive youth.
— S.H.
(2/1/2008)
This Pinot is made in a lighter style, but it’s complex and interesting. It’s marked by dryness and acidic crispness. The raspberry, cola and persimmon flavors are enriched with a touch of sweet, smoky oak. Seems best now, but it could surprise over the next six years.
— S.H.
(6/1/2011)
Give this polished Pinot an hour or two of decanting and serve it now with a good steak, or try prosciutto-wrapped dates for an exotic appetizer. It’s dry, rich and spicy, with ripe cherry, red currant, cola and bacon flavors, edged with sweet, smoky sandalwood.
— S.H.
(6/1/2011)
The main thing about this Pinot Noir is the richness. It’s bold and sumptuous, with flavors of raspberries, cherries, pomegranates, persimmons and cola, accented by oak and brightened by brisk acidity. With its delicious finish, it’s a pretty wine to drink now.
— S.H.
(8/1/2012)
Churchill makes Pinots in a lighter-bodied style, but they’re still elegant and complex. This translucent wine is silky in the mouth, and the raspberry, cherry, and cola flavors are enhanced with brisk acidity. Best Now–2014.
— S.H.
(6/1/2011)
Here’s a riper style of Pinot. It’s rich in gooey pastry-filling cherry, raspberry, cinnamon and vanilla flavors, and there’s not much acidity, but there sure is a lot of smoky new oak. The challenge is to get complexity and nuance. The winemaker is Anthony Austin, who studied with Tchelistcheff and was founding winemaker at Firestone.
— S.H.
(12/31/2006)
It’s all about flavor in this tremendously fruity Pinot, a blend of various vineyards in the appellation. Huge flavors of cherry cola, raspberry, pomegranate, licorice and rhubarb pie with the buttery, baked crust flood the mouth. Only detraction is that there’s not a lot of depth.
— S.H.
(12/31/2006)