On the eyes: Gorgeous ruby color with just a bit of cloudiness (the wine was bottled unfined and unfiltered). I could gaze into this wine for a long time, it’s just that pretty. On the nose: The nose is everything I expect from an Anderson Valley pinot, plus a medley of unique aged characteristics. You get the sweet cherry, but lots of spices (cinnamon, clove, rhubarb). There’s this really spicy aroma that came out especially after an hour or two being open. It really reminds me of cayenne pepper or some sort of Asian red pepper paste. I can’t remember ever smelling this in a wine before, but I love it. On the palate: The tannins are like a 50/50 split between silk and fine-ground coffee, and the combination is beautiful. Flavors of raspberry, wild cherry, along with a hint of milk chocolate. Hints of pipe tobacco and cedar add a good cigar shop aspect to the wine. The acid is refreshing, yet soft. Sappy red fruit and beef broth tones linger on the finish. I can’t believe how well this wine has held up, and it’s still got a few years ahead of it, although I'd say drink em if you got em.
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the color was a little cloudy and still ruby red with just the beginning of brick-color around the edges. The nose was cedar and sweet red cherry; the palate, flavors of strawberry, cedar, brown sugar and toast, with lovely, brilliant acid. The finish had flavors of vanilla and raspberry.
A bit too cedary for me, but still very nice. Started to integrate a little better after an hour or so.
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9/26/2012 - isaacjamesbaker wrote: 91 Points
On the eyes: Gorgeous ruby color with just a bit of cloudiness (the wine was bottled unfined and unfiltered). I could gaze into this wine for a long time, it’s just that pretty. On the nose: The nose is everything I expect from an Anderson Valley pinot, plus a medley of unique aged characteristics. You get the sweet cherry, but lots of spices (cinnamon, clove, rhubarb). There’s this really spicy aroma that came out especially after an hour or two being open. It really reminds me of cayenne pepper or some sort of Asian red pepper paste. I can’t remember ever smelling this in a wine before, but I love it. On the palate: The tannins are like a 50/50 split between silk and fine-ground coffee, and the combination is beautiful. Flavors of raspberry, wild cherry, along with a hint of milk chocolate. Hints of pipe tobacco and cedar add a good cigar shop aspect to the wine. The acid is refreshing, yet soft. Sappy red fruit and beef broth tones linger on the finish. I can’t believe how well this wine has held up, and it’s still got a few years ahead of it, although I'd say drink em if you got em.
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10/14/2007 - drs wrote: 87 Points
the color was a little cloudy and still ruby red with just the beginning of brick-color around the edges. The nose was cedar and sweet red cherry; the palate, flavors of strawberry, cedar, brown sugar and toast, with lovely, brilliant acid. The finish had flavors of vanilla and raspberry.
A bit too cedary for me, but still very nice. Started to integrate a little better after an hour or so.
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