2/19/2019 - Ben Christiansen wrote:

Compared to the Bordeaux its got some nice

5/19/2015 - bianca15 Likes this wine:

I forgot how much I love this wine. Smooth, lovely fruit flavor but with complexity. But it's the smooth finish that makes this special.

8/22/2016 - Baron Slick wrote:

Jammy, fruit-forward nose. Bubble gum, spices, and tar on a bed of black and blue fruit. Mid-to-full bodied and fleet of foot, firm and unpretentious on the palate, it redeems itself with none of the jammy character that dominates the nose. Good length and balance, food friendly, and flavorsome. I'm sold.

2/26/2014 - shorty01 Likes this wine:

So happy I tried this again. For whatever reason, this struck me even better the second time. Delicious Pinot fruit and very charachteristic of the Willamette Valley. Shockingly good for $5.99. Back to the store tomorrow for a few more to have on hand as a nice guilt free pleasure.

10/4/2010 - Ben Christiansen wrote:

Very tokbutsu.

1/2/2013 - MusicAndWines Likes this wine:

This wine has really mellowed out. I think it has another year left in it, but you may be risking it. Aging this bottle went added a few points to my rating.

3/21/2013 - ScubaSommelier Likes this wine:

The wine looks Garnet colored. It smells like Red Currant, Cherry, Mushroom, Light toast, and Vanilla. It tastes like Cherry, Cranberry, Red Currant, and Vanilla. The body is Light/Medium. The wine has Silky texture.

I am really enjoying this wine right now. Tart cherries dominate.

2/26/2009 - joraesque wrote:

For the last couple of years, Byron has produced some of the best values in domestic Pinot Noir, so I was really excited about the '07 bottling given that this was such an auspicious year for the Central Coast vineyards. Unfortunately, this wine fell short of my expectations, as it is overly acidic, with noticeable heat, and with none of that typically ripe Santa Barbara fruit; it almost seems like the winemaker kept all the better fruit for the more expensive bottlings, and only used underripe grapes, or grapes that were not destemmed.
A 1 hour decant improved the nose a bit by adding some barnyard notes, but it didn't cut out the heat enough to improve the palate. Another 30 minutes in the glass mellowed a tad some of the high acidity, but it also added bitterness on the palate.
Overall, this was very disappointing, but compared to everything else out there, it's still a good value California Pinot Noir if you can get it for under $20. Also, because of the very high acidity, it's a wine that's better with heavy/flavorful/spicy food, or with chocolate (better with milk than with dark chocolate), rather than by itself.

12/20/2012 - binksmummy Likes this wine:

12/20/12 Past its prime but smooth with fruit left on the pallate. Still a great wine.