With its wide variety of origins and clones, this wine displays both red and black fruit aromas of cherries and raspberries on the nose and the palate. In addition, a light touch of brown spices such as nutmeg, cinnamon, allspice, and even a little black pepper. It is elegantly textured with satiny, polished tannins showing in the finish. Pair it with salmon or ahi, veal or pork, duck or beef, or hearty vegetarian entrees. December 2008

Community Tasting Notes (average 88 pts. and median of 88 pts. in 2 notes) - hiding notes with no text

Rating for United States-Oregon: 94 (excellent)<br/><br/>Drinkability: too young, let it sit<br/>

Pinot-like cranberry nose, pomogranate?cinnamon spice nose/ acidity nose, tiny minor vanilla? Very acidic mouthfeel, holds the finish. but then gone. No heat . Dianne likes it , likes the fruit on the midpalate. an almost tonic water mouthfeel to me. Of course, I have a cold and may be missing thr fruit. Very see-thru, nice. Definitely NOT over ripe. 12.8%alc.only. Liking the nose more and more. After being open for about a hour and room temp , smells like the Santanay. Dianne says it drfinitely is getting "dirtier"! Now that I'm clearing up, can get the fruit, an A for me, A for Dianne. Its the slightly fruit soury finish that keeps it from being a 5/5.

at the ranch-beautiful wild-flowers, birds, skeet shooting, and the booze-cruise. great weekend get-away. the wine is easy drink, well-balanced.

Very good-had @ Viking wine school, feb 2009. Strawberry, fig, oak. Estate bottled

quite nice, after 30 minutes or so. very fruity, not much smoky bacon

wonderful, complex, strong but no bite... Jenny's fav Pinot ever

George & Michele drinking this Aug 2009

Papillion restaurant, Fremont, CA

jenn loved it<br/>Pam 60

L20 Restaurant

4. 11/09