Medium to dark ruby in color. The nose has black cherries, very clean. On the palate, this is sweet and jammy cherries. Easy drinking. Very big. A hedonistic style of Pinot Noir. If one likes that style, this should be right up your alley. Drink over the next ten years. This will work well with roasted fowl.
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This is a bigger wine. Deep ruby/purple in color. The nose has fresh black cherries. On the palate, cherries and black cherries. Lots of depth. Turns slightly bitter on the finish. Still drinking youthfully. This should continue to drink well for the next decade. It drinks well on its own, and will work with heartier fowl or meat dishes.
Walt is the name that Hall, a Napa producer, releases a line of Pinot Noir. This was my first time trying one that I recall. It is a big fruit forward styled Pinot. Deep ruby in color. The nose has black cherries, sour cherries and spice. Also a slight bit of dark chocolate. On the palate, there is a lot of fruit. Noticeable alcohol but not hot. Sweet black cherries. Deep if still tight. It seems to need about five to seven more years of cellaring an then should have 8 to 12 years after that. There is certainly some upside potential in the score. This will work well with Roasted
Very impressive showing in a recent tasting. The kind of Pinot that pleased everyone. Deep ruby in color. The nose has black cherries, macerated cherries, slight brine. On the palate, the cherries and black cherries come out. This is big and bold. A bit of sour cherries on the finish. This is drinking well now and should continue for the next five to seven years. It works well on its own and will work well with roasted fowl.
In a recent blind tasting of 10 Santa Barbara Pinots, this was the groups favorite and my #2. A very impressive showing. Medium ruby in color. The nose has black cherries and sour cherries. On the palate, this is big a fruity but with some depth. Cherries and sour cherries come thru with a touch of mint. Lovely texture. Long finish. This drinks easy on it own but will also work well with salmon or fowl. Drink over the next ten to twelve years.
