Here’s a wine for real Pinotphiles. It’s just exquisite, but it’s not for neophytes, because it takes an understanding of the variety. Pale in color, silky and delicate in structure, it shows Green Valley’s ability to produce great Pinot. There’s tremendous oak, but it meshes perfectly with the cola, cherry, rosehip tea and Asian spice flavors. Drink now—2012.
— S.H.
(3/1/2007)
A beautifully ripened Pinot Noir from a great vintage. Shows plush flavors of cherries, raspberries, pomegranates, blood oranges, cola and peppery spices that are wrapped into a rich, silky mouthfeel. This dry, complex wine is a joy to drink.
— S.H.
(12/1/2008)
A brilliant evocation of Russian River Chard, beginning with the strong fruit. Flavors veer toward guava, nectarine and breadfruit, with plenty of Oriental spices. Oak and lees provide creamy complexities, but are in balance. Finally, wonderfully bright acidity undergirds the structure.
— S.H.
(12/1/2003)
Lush and appealing, the spicy peach, apple and tropical fruit flavors are nicely highlighted by rich lees and toasted oak. Crisp acids offset the lush flavors perfectly, creating balance and harmony. The wine has an elegant, limpid quality despite its size. —S.H.
— W.E.
(9/1/2002)
Fleshy and rich. It’s like a bite of filet mignon, tender and soft, juicy and chewy, and completely mouthfilling and delicious. Straddles the border between raspberries and tomatoes, with fresh green herbs and oaky nuances. A very fine Pinot. —S.H.
— S.H.
(9/1/2002)
An exquisite jewel of a Pinot, crisp, dry, delicate and light-bodied, with a satin and silk texture, yet complex in flavor. Layers of raspberry, cherry, mocha, cola, rhubarb and peppery spice unfold in waves, through a long, richly sweet finish.
— S.H.
(8/1/2005)
A tight, minerally Chard that’s a bit tough now. The acids stick out, and there’s an earthy edge to the apple, peach and pear flavors. Give it a year or so for all the parts to knit together.
— S.H.
(8/1/2005)
There’s a ton of oak on this wine. It dominates the underlying fruit flavors, which are actually quite pleasant, offering ripe tropical fruit and pear flavors. But the caramelized, charred wood taste dominates, resulting in an unbalanced Chardonnay.
— S.H.
(12/1/2008)