Wonderfully balanced Pinot. Crystal clear dark red in color. Nose of fresh berries. The taste is of cherries and red berries with a lucious mouthfeel and lingering finish. 4+13+17+7+50=91
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Opened at approximately 54 degrees F. Nose from the bottle after cork removal was completely wet loamy soil.
First pour less than an ounce. It has a ruby/garnet color. Nose was predominately loamy soil, leather, mint and pepper. Surprising no discernible fruit, I could smell that there was something there, but it was over powered by the soil and leather.
The first taste was leather, soil, some heat and bright tannins on the back end. Slightly dry, definitely not sweet.
Poured through Vinturi aerator, nose smoothed out and lost the peppery smell, the soil was more approachable and the leather relaxed. I could definitely pull Peach and ever so slight strawberry. The taste matched up with the nose, the wine balanced out better, wasn't as hot and the tannins leveled off. I could taste some fruit after the Vinturi.
I am a Willamette Valley, Oregon Pinot Noir fan. California Pinot Noirs typically do not impress me. This Pinot was a little up my ally with the rustic taste and less fruits.
The 2006 vintage in Sonoma carries worries of smoke taint. I did not notice any, possible (and this is loosely) there is SOME in the leather, but I believe that it just adds character to the wine as opposed to ruining it.
The wine looks Ruby colored. The legs are Fast. It smells like Toast, Oak, Black Pepper, Tobacco, Cool/Menthol, Stoniness, and Mineral. It tastes like Mineral, Oak, Black Pepper, Tobacco, Alcohol/Hot, Peach, and Strawberry. The body is Medium/Full. The wine is textured Leathery. The wine finishes Medium.
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8/30/2012 - JSolo wrote:
Move to Villa cellar. not consumed yet.
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4/22/2012 - Bottledrainer wrote: 91 Points
Wonderfully balanced Pinot. Crystal clear dark red in color. Nose of fresh berries. The taste is of cherries and red berries with a lucious mouthfeel and lingering finish.
4+13+17+7+50=91
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7/5/2011 - mikev101 wrote: 88 Points
Better than 2 months ago....
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5/1/2011 - mikev101 wrote: 87 Points
a bit too acidic for me right now.....liked to 2007 better, but sill tasty
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4/29/2011 - wineguy58 wrote: 88 Points
Sour cherries, tea leaves and baby powder. The mid palate was slightly awkward but didn't keep it from being enjoyable.
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3/30/2011 - hogfatt Likes this wine: 88 Points
Opened at approximately 54 degrees F. Nose from the bottle after cork removal was completely wet loamy soil.
First pour less than an ounce. It has a ruby/garnet color. Nose was predominately loamy soil, leather, mint and pepper. Surprising no discernible fruit, I could smell that there was something there, but it was over powered by the soil and leather.
The first taste was leather, soil, some heat and bright tannins on the back end. Slightly dry, definitely not sweet.
Poured through Vinturi aerator, nose smoothed out and lost the peppery smell, the soil was more approachable and the leather relaxed. I could definitely pull Peach and ever so slight strawberry. The taste matched up with the nose, the wine balanced out better, wasn't as hot and the tannins leveled off. I could taste some fruit after the Vinturi.
I am a Willamette Valley, Oregon Pinot Noir fan. California Pinot Noirs typically do not impress me. This Pinot was a little up my ally with the rustic taste and less fruits.
The 2006 vintage in Sonoma carries worries of smoke taint. I did not notice any, possible (and this is loosely) there is SOME in the leather, but I believe that it just adds character to the wine as opposed to ruining it.
The wine looks Ruby colored.
The legs are Fast.
It smells like Toast, Oak, Black Pepper, Tobacco, Cool/Menthol, Stoniness, and Mineral.
It tastes like Mineral, Oak, Black Pepper, Tobacco, Alcohol/Hot, Peach, and Strawberry.
The body is Medium/Full.
The wine is textured Leathery.
The wine finishes Medium.
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