A delicious and compelling Riesling that intrigues from the get-go with soft aromas of rose petals, tea and honey. It’s a sweet wine, but impeccably balanced with juicy natural acidity, so the tension is perfect and balanced. This is Oregon Riesling at its Germanic finest.
— P.G.
(12/1/2011)
Smells young, fresh, and oaky, with flamboyant black-cherry fruit as well as roasted coffeebean and oriental spices. Very rich and extracted, with dry-cherry fruit and a creamy texture. It’s a bit hard now with tannins, so give it a few years, or drink it sooner with duck or lamb.
— S.H.
(8/1/2002)
Very tasty fruit flavors showcase pretty berries, especially raspberries, with a hint of mint and fresh herb. It’s front-loaded and ready to drink immediately.
— P.G.
(12/1/2011)
This special bottling has veins of spice, caraway seed, toast, nougat and earth, erupting as scents and streaking through as hinted flavors. Interesting and complex, though not in any way standard Pinot Noir.
— P.G.
(12/1/2011)
Spicy pear fruit is amplified with nuanced flavors of cracker and caramel. Though vinified in stainless steel, the impression of light barrel aging lingers. Barrels or not, the wine benefits.
— P.G.
(12/1/2011)
Fragrant and smoky, with lots of vanilla dominating the nose. The fruit is still young, hard and tight, and the finish is tough and tannic. Needs time.
— P.G.
(9/1/2000)
A smoky, nutty, grilled-meat quality is strong in this dryly fruited wine. Though not at all plush, there is a definite appeal to its tart, structured style. Closes with firm tannins, and should reward cellaring for one or two years. Best from 2004–2008.
— W.E.
(10/1/2002)
Leathery, dried cherry fruit flavors are set against streaks of earth, herb and a hint of barnyard. It’s soft and eminently accessible, the tannins smooth and supple, with a hint of vanilla.
— P.G.
(12/1/2011)