(From 2011 Vintage) A light but nonetheless attractive Pinot Noir for drinking now. While it has little depth or complexity, it’s likable for the silky texture and soft, approachable cherry, cola, rhubarb and green tomato flavors.
The grapes were harvested throughout the early morning to ensure the fruit was kept cool for fermentation, and were picked at the peak of ripeness. The grapes were de-stemmed and cold soaked prior to fermentation for optimal extraction of color and flavor. A percentage of the must underwent natural fermentation and the remainder was inoculated with a mixture of yeast strains for complexity. The wine then completed malolactic fermentation and a portion of the wine was aged in oak barrels, contributing to the overall mouth-feel and depth of flavor.
Connoisseurs' Guide to California Wines(From 2007 Vintage) Starting out with a deeper and more interesting nose than its Central Coast sibling, this bottling smells of vanilla, caramel and ripe berries, but, on the palate, it shows a bit of the same bony stiffness beneath its slightly richer fruit and finishes a bit curtly as that fruit fades.
Robert Parker(From 2007 Vintage)