A very nice, easy-drinking Pinot marked by cola, cherry, coffee and spice flavors that’s fancy without being particularly complex. It possesses a silkiness and dryness that make it a versatile companion to a wide range of foods. From Flora Springs.
— S.H.
(11/1/2004)
This is Toad Hall’s Meritage-style Bordeaux blend, 50-50 Cab and Merlot, and while it doesn’t have much depth, it appeals instantly for a rich array of flavors. Cherries, blackberries, cassis, mocha, mushu plum sauce—all of it slightly sweetened, but tannic enough to qualify as dry. Drink now for its youthful babyfat.
— S.H.
(12/1/2007)
Rather tannic and rough, with an earthy, mulchy quality beside the cherries and sweet oak, but there’s a nice silkiness to the texture, and a spicy finish. Drink now with steak.
— S.H.
(8/1/2005)
There’s lots of rich, ripe Pinot fruit in this wine. The flavors range from black and red cherries to black raspberries and blackberries, with cola and coffee notes and a coating of toasty oak. Has a simple sweetness throughout.
— S.H.
(12/31/2005)
This is a fundamentally good Pinot. It fulfills the requirements of a silky texture and firm acids, and is fully dry. The oak seems outsized compared to the modest fruit, and the wine turns rather rough on the finish.
— S.H.
(8/1/2005)
This is dry wine, and properly silky, with earthy cola and cranberry-cherry flavors. It’s also young and tight and a little hot, but it’s not a wine to cellar.
— S.H.
(12/1/2007)
At 5 years, this wine remains tannic, with modest blackberry and oak flavors. Turns dry and astringent on the finish, and not likely to go anywhere, but it’s okay.
— S.H.
(2/1/2005)