This is made in 375ml bottles. It is a blend of various Pinot Noir's that are bottled as single vineyard releases. This is of course still a bit young and while good, it seemed lacking a bit compared to prior vintages. Deep garnet in color, clear and bright. The nose has sour cherries and char. Medium to full bodied. On the palate, there is solid sour cherry fruit. Not much in the way of nuances but hopefully as it ages, it also develops more. It would be better with food. Salmon would work well.
Deep rub y in color, clear and bright. The nose has nice cherry fruit with some baking spices. With air, black cherry fruit emerges. Full bodied (especially for a Pinot Noir). On the palate, cherries and black cherries. Some depth. It keeps opening with more and more air. Light tannins. This is accessible now but should continue to mature and evolve for the next fifteen years. It just depends on how you like your Pinot Noir. Great on its own, this would work great with roasted duck or chicken (or turkey). A really nice value in Pinot Noir.
Not a great vintage for Oregon Pinot Noir, Thomas handled the vintage deftly. This one is in a nice spot right now. Getting close to peak but still some youthfulness. Deep ruby in color, mostly clear and bright. The nose has cherries, slight sour cherries, slight nutmeg, and a hint of earthiness. Medium to full bodied. Lovely sinewy texture. On the palate, nice cherry and sour cherry fruit with underlying spice. Good backbone of acidity. Plenty of depth and complexity. Long finish. No hurry on this, it should go another ten years based on this bottle. It doesn't seem like it wil
This is showing some age, but for my tastes was very nice. The cork crumbled trying to remove it. The wine came out quite funky but after about 15 minutes started drinking well and by the end of the evening was in top form. Ruby in color, mostly clear and bright with a purple core. Once the bottle funk blew off, there was some cherry notes, fresh and dried, along with merde/barnyard and a slight minty note. This is mature and the tannins are all just about resolved. The palate had cherries, black cherries with a nice complexity. Served blind to friends, some found it old and others t
Impressive showing for this wine. Garnett in color, slightly flat. The nose is nice with black cherry fruit with some underlying earthiness. On the palate, this has a nice complexity with black cherry fruit. The finish is a bit short but otherwise a delicious wine. Still on the young side, this should continue to improve for the next five to eight years and drink for another ten to twelve after that. A nice wine to serve on Thanksgiving.
From the Burgundy producers now long established winery in Oregon. Purple in color with ruby swirls, mostly clear and bright. The nose is dusty with cherries. Medium bodied. On the palate, black cherries with some cherries and slight earthiness underneath. Nice finish. This is a solid drinking Pinot that is still young and will improve. Hold for another five years and drink for ten after that. Brown sugar, Mustard glazed ham would be a nice match.
Great showing for this 17 year old Pinot from Oregon. Tasted with a group, this was a love or hate it wine, and the issue was brett. Garnett in color, mostly opaque and bright. The nose has cherries, sour cherries and barnyard. Lush texture. On the palate, there is plenty of depth. Light tannins. This tastes young and kept opening in the glass. Cherries and black cherries. Long finish. Drink over the next ten to twelve years. This will work well Beef Wellington.
This is from the famed Burgundy producer's Oregon outpost. This seems to be more full throttle than prior vintages but will no doubt calm down with some age. Deep ruby in color, mostly clear and bright. The nose has fresh cherries, black cherries and slight pomegranate. There is also a bit of spice and a hint of tea. Medium to full bodied. On the palate, this has a lot of cherries, some black cherries with a hint of underlying forest floor. Delicious. Light tannins. This needs another three to five years to get closer to peak, and should drink well for ten to fifteen more after tha