What a pretty, polished Pinot for drinking now. It shows its pedigree in the silky mouthfeel, brisk acidity and powerful flavors of persimmons, red plums, cola and dusty exotic spices. You can taste the briny minerals of this cool coastal appellation, making it a real wine of terroir.
— S.H.
(5/1/2012)
With a translucent ruby color and a light, silky body, this Pinot captivates for its ethereal mouthfeel. But there’s nothing light about the flavors, which are cherries, cola, pomegranates, bacon and the sweet, spicy vanilla of toasted oak. It is, in a word, delicious. Seems at its best now.
— S.H.
(5/1/2012)
The real deal from this vineyard and appellation, a cool-climate Chard that bursts with bright tropical fruit flavors and crisp acids. That zesty cleanness is softened and smoothed by creamy oak.
— S.H.
(9/1/2004)
Acidity is the best thing about this Chardonnay. Without it, the tangerine, apricot and lime flavors, accented by sweet oaky vanilla, would make it a mere fruit bomb. Tartness wakes it all up and makes the finish clean and pure.
— S.H.
(5/1/2012)
Displaying the crisp acidity of this cool coastal appellation, Summerland’s Pinot Noir has vibrant flavors of cherries, raspberries, cola, cinnamon, anise and pepper. It’s lush and silky and fully ready to drink now.
— S.H.
(9/1/2009)
Joins its blackberry, cherry fruit with meaty, leathery notes that approach bacon frying in the pan, while oak adds to the smokiness. The flavors are encased in rich, smooth, ripe tannins. It’s very good, but needs some time in the cellar. Try after 2005.
— S.H.
(9/1/2004)
Summerland’s new crop of Pinot Noirs is quite good, and while this is their least expensive and lightest, it shows their signature. Crisp and silky, its cherry, spice and sandalwood flavors make for nice drinking now.
— S.H.
(5/1/2012)
This Pinot is rich and dense in rustic cherry and red currant flavors. It also feels quite warm in alcohol, which makes it almost taste like Grenache. Drink it over the next six years.
— S.H.
(4/1/2013)