Reviews

Cellar Selection. An interesting Pinot Noir, showing a bit of heat, but whose flavors are taut and complex. The usual cherries and cola you find in almost all California Pinot Noirs are grounded with meaty notes, like grilled hamburger, finished with a splash of tamari. Such are the tannins and acids that the wine should age gracefully for a good eight years, but you can drink it now.

Cellar Selection. A very fine Pinot Noir, dry and elegantly constructed, but it needs a little time in the cellar. That’s due to the tannins, which are thick and noticeable in the way they create an astringency through the finish. The flavors are exceptionally rich, suggesting cherries, raspberries and tobacco, with a welcome sweetness from toasty oak. — S.H. (4/1/2012)

The freshness of this wine is almost explosive, crackling with floral scents, bees­wax and the funky corn notes of huitlacoche. It’s fresh cream underneath, smooth­ing all that tension and suggesting that you decant a bottle for roast grouper.

Cellar Selection. Give this dry elegant Pinot 4-5 years in the cellar to soften and mellow. Right now, the tannins dominate, making it tough. Underneath are fascinatingly earthy flavors of cherries, cola, mushrooms and exotic spices.

This fruit forward Pinot offers a blast of cherries and raspberries. It’s almost as sweet as jam, but it finishes dry, as the acidity and tannins that constitute its structure rush in. A lovely wine to drink now, right out of the bottle, and over the next few years.

Tight in its cool-climate scent of tart cherries and red apple skin, this broadens to a juicy, clean flavor of black cherries and peach. It’s fragrant and bright, then chocolatey and ripe, a firm pinot noir to serve with roast quail.

This offers vanilla, sandalwood and caramom scents, evolving as this develops on the palate. Wild cherry, raspberry and floral flavors are backed by a solid base of tannins, rendering this red muscular and graceful. Needs time. Best from 2016 through 2030.