Very dark ruby, no real sign of age, with an expected nose of ripe black followed by red fruits. The palate is full, as the nose suggests, and the acidity, while lower than I prefer, was enough to keep it layered and interesting. Probably on the backside of its preferred part of the curve, this is both delicious and mature at this stage and should probably be consumed before 2019 for the best showing. This followed a 2011 Rhys Bearwallow, and while they're two quite different styles and regions, the Rhys was easily more Pinot-like, more complex and ultimately a little more enjoyable. recommended
Decanted; no sediment. Medium ruby color. Nice cherry nose with a hint of camphor. Lots of fruit and lively acids on the palate. Medium to long finish with some tannin evident. An enjoyable Pinot Noir, but nothing special, particularly at its near $50 price point.
Last of the 750s, with a mag still in the rack. What a great wine this has been and continues to be. This is not done at all. It is plush and in its prime. Cherry cola, raspberry, anise, mushrooms, and softened tannins. I think the magnum will hold another 2-4 years easily.
Wow! What a beautiful wine. Whoever put 2014 on this as a top end needs to stop drinking Cabs two years old. This wine is beautiful and still developing. Fruit is still looming large with a nice backbone that actually still develops better over an hour after popping.
For a 2007 Ca Pinot Noir, I was a bit disappointed. There was that telltale fruitiness on the nose, but it was a bit overwhelmed by an alcohol nose that carried through to the palate. I was expecting red fruit lushness, but I got a rough, woody taste dominating. No, the wine was not corked or tainted, but it did taste very tight. Maybe I should have decanted a couple hours in advance?
Dark red in color. The nose on the first day does not reveal much beyond fumy black cherry cola. On the second day (vaccumed, stored 1/2 bottle in refrigerator overnight and let rise to room temperature before drinking the next day) the wine reveals violets, pepper, some underbrush along with dark cherry liquer. The medium to full bodied palate is awash with sweet black cherry liquer with notes of asian spice (cinnamon, cloves) and pepper making an entrance on the second day.
Hard to believe it has been nine months since the last bottle . . . only one 750 and a magnum left. This is aging gracefully and has really well integrated tannins. Not sure what new this wine would display with age. The pepper is coming through more for me tonight than tasting notes on the last three occasions, though I noted it on the first bottle back in Nov. 2009. Black cherry and raspberry dominate the fruit profile.
Popped, breathed in bottle 60 minutes, consumed over following two hours. Started out thick, rather simple and quite disjointed, but evolved over the course of the evening revealing improved acidity, complexity and integration. Shows promise. Time will tell.
PnP. Violet red. Deep berry and plum, licorice and earthy notes. Berry-nice palate if you catch my drift. Delicious and with decent acidity, but a little thick, leaning towards creamy. Lacks tension, finesse and complexity; though there is some underlying complex elements that could further emerge with time.
Med ruby color. Strong, sharp aromatics with black cherry, cedar and allspice. Palate shows similar flavors revealing plum skin and a soft tannic bite on the med-long finish. Great flavors and nice complexity on this wine but wound a bit tightly right now.
Pop and pour. (So what else is new?) This is one of those California Pinots that present itself with an upfront personality of fruit, power, sweetness and perhaps even a candied element. And then it evolves, slowly at first, with forest floor and spice and earth and a lively bite of acidity to keep all of the fruit in check. While this has a touch of heat, on balance, it is not objectionable. This is a well made wine showing good complexity and that deliciousness factor that is quite appealling. I can dance to it and give it a 92.
The past 7 or 8 months have done a lot of good to take the harshness and tartness off this wine. It is evolving beautifully, with blackberry, black cherry, pepper, and truffle on the nose. Softening tannins please the palate.
Where the Santa Lucia Highlands (SLH) seemed ready to drink in its youth, this one seems a little awkward and requires a little time. Forest floor, raspberries, black cherry, truffle, and a little pepper. A bit overly tart on the finish. But the silkiness and fruit indicate something special is still to come. Drink the SLH while you wait on this one a year or more.
Did not decant. Dark red color. Nose of dark fruits (plum / cherry), leather & earth. Full bodied for a Pinot with nice acids, spices and fruit (plum / cherry). This wine is a great balance between a CA fruit bomb and the complexity of a Burgundian Pinot. Great food wine that could even handle a rare Filet. Great effort.
We had this at a restaurant. It was $100 wine and it was worth it at that price. At $50, it is a bargain. Tart cherry, dust, and a lingering finish made is a solid food wine for our mix of dishes. I'm curious how this cellars.
Pop and pour. Good ruby red color; spicy nose of mint and raspberries. Some dried strawberries too. Nice soft berries and spice. A bit of the forest (some pine elements) but the fruit and spice components are the predominate elements for me. A little heat on the back end but not over-powering. Well made. Nice acidity and freshness to this wine. Revisited this after it sat for about 24 hours at room temp.An expressive blend of red berries and spice. The heat is still there but not as prominent as it was yesterday. A nice glass of juice.
I can sense why the 2007 vintage is being lauded. This bottle at this stage is showing a level of complexity and earthier tones, more than I recall on a Garys' bottling. Lots of forest floor, some earth and a depth of dark flavors. Did not show sweet or red berryish to me but again a more sophsiticated palate of flavor and density. Very nice.