From cooler hillside vineyards on the Westside, this lovely wine has cherry aromas with a touch of smoky bacon fat and sautéed mushrooms. The cherry-kirsch flavors continue in the mouth, fine and sweet, with supple tannins and soft but lively acidity. A lush, velvety mouthfeel adds to the pleasure.
There are some nice plum and spice flavors in this dry wine, with its smooth texture and long finish. It’s marred by an overly hot mouthfeel and a pepperyy burn in the finish, though.
It’s too hot for Pinot Noir in Paso Robles, right? This wine shows why. It’s not bad, but clumsy, with heavy, earthy flavors. It lacks delicacy and subtlety, which is what Pinot Noir is all about.