While the texture of this Pinot is silky and light, it’s dramatic in flavor. The cherries, plums, pomegranates and persimmons are packed together into a dense core of taste, all spiced up with cinnamon, cloves and anise. Feels dramatic and complex, but young and fresh in acids and tannins. Give it 5–6 years.
— S.H.
(5/1/2012)
This is a very rich, creamy wine. Fermented in stainless steel, the creaminess must come from lees aging. The flavors of orange and apricot jam and zesty lemon tart are dominant, but vital acidity also stars, giving the finish a spicy punch.
— S.H.
(5/1/2012)
A bit of an outlier for Pinot Noir, with a green, minty streak that cuts right through the cherries and pomegranates. With it comes stimulating acidity, but you have to wonder about the wine’s long-term prospects. Drink soon.
— S.H.
(5/1/2012)
Distinctly Californian in style, this is a soft, big, fruity Pinot Noir, packed with cherry, berry, cola and spice flavors that sink deep into the palate and last long on the finish. It’s certainly rich, but lacks some finesse and elegance. Drink now.
— S.H.
(5/1/2012)
Half Merlot and half Cabernet Sauvignon. The Merlot saves the day, rescuing the underripe Cab with rich flavors of cherries and red plums. Oak adds the usual notes of sweet buttered toast and spice. Drink now.
— S.H.
(5/1/2012)
Shows the difficulties of making Cabernet succeed in this Santa Barbara County inland valley. It’s awkward, with sweet blackberry and bell pepper flavors swamped with oak.
— S.H.
(5/1/2012)