This is Oregon Pinot Noir at its best, with varietal distinction and well-defined terroir. Great purity of fruit shows in a wine of tremendous focus and concentration. Strawberry and cherry flavors are set in a perfectly balanced, moderately alcoholic wine with careful details of baking spice, cola and cocoa.
— P.G.
(4/1/2010)
This herbal, crisp Chardonnay is clean and bracing. The winery name suggests the flavors, which have a thistly component, along with tangerine, Meyer lemon, lime, green apple and tonic. Very long and very fresh.
— P.G.
(4/1/2010)
This lively, spritzy Pinot Blanc, made from organically grown grapes, matches the previous vintage with lovely fruit—golden apple, pink grapefruit and pickled watermelon. It freshens and lifts the palate as it moves into a finish that keeps the fruit while adding a strong vein of mineral and wet rock.
— P.G.
(10/1/2010)
Spectacular Oregon Pinot Blanc, showing ripe citrus, citrus peel, fresh herb, wet rock and a lick of honey, all elegantly and seamlessly wrapped into a subtle and complex whole. Made from organic grapes fermented and aged entirely in stainless steel.
— P.G.
(12/1/2011)
Unfined and unfiltered, Thistle’s organically grown Pinot Noir is already showing a tawny rim. Soft and generous, with berry and cherry flavors, it has a tangy kick and a persistent spice note. The complexity and accessibility are especially appealing. Drink soon.
— P.G.
(8/1/2012)
Tasty with terrific dry extract, this excellent Pinot Blanc stands out with a palate-pleasing mix of grapefruit, pineapple and citrus rind. Sharp and penetrating, it lingers into a graceful finish annotated with toasted hazelnuts.
— P.G.
(4/1/2010)
A firm, full, distinctive Pinot Noir, from an organic vineyard in the Dundee Hills. Light fruit flavors of berry play second fiddle to notes of earth and clay, and drying tannins. The wine surprises with its length; it extends into a finish that continues to hold your attention and its focus, for a minute or more.
— P.G.
(6/1/2011)
From organically grown grapes, this is for acid lovers. Tart to the point of sour, with lemony fruit and a mouth-puckering presence, it rocks with goat cheeses, and cuts through cream sauces. Super penetration and length.
— P.G.
(10/1/2010)