What begins as a soft and velvety Pinot Noir, light and delicate, turns to a beautifully structured wine that offers excellent fruit, acidity, light tannins and layers of flavor. Typical of many Pinots, this begins with noticeable strawberry, red raspberry and black cherry notes, but then delves into more complex, green tea leaf, cedar plank, wild grass, light earthiness, cola, rhubarb and a hint of resin. At first blush this seems like a lovely Pinot Noir to have with dinner, but upon spending time with it, you realize the various facets.
This is middle of the road inn terms of RRV Pinot Noir. Deep garnet in color, mostly clear and bright. The nose has black cherries, cola, slight forest floor and baking spices. Medium bodied. On the palate, cherries, black cherries with spice and a slight forest floor note. Nice finish. This is young but drinking well. It should mature a bit as it ages. Drink over the next five to eight years. It drinks well on its own and should work well with fowl. It would also work well with Hunan/Chinese.
Ruby in color, mostly clear and bright. The nose has cherries, spice and a slight cola note. Medium bodied. On the palate, this is a bit bigger and more intense (in a good way) than I might have expected for this wine. Black cherries, sour cherries, with some tobacco/forest floor. There is some depth but it will take some cellaring to unwind the complexity. Long finish. Hold for another five to eight years and drink for ten to fifteen after that. The classic pairing would be Salmon. Plenty of upside on the score as it matures.
This estate Pinot is a lively compilation of black cherry, strawberry, plum, blackberry compote, with back notes of rhubarb, huckleberry and black tea. The acidity drives the fruit. This is not a shy Pinot, but an overt celebration of expressive fruit. The wine spent 10 months aging in French oak, 33% of which was new, therefore the fruit is more dominant. Using a variety of Pinot Noir clones, winemaker Steve Rogstad, has decades of experience working with his vineyards, and knowing how best to use the excellent fruit that grows on their property. ORIGIN: Napa Valley, Los Carneros.
For those who like a bit more "Borgundian" style of Oregon Pinot Noir, Thomas is a great choice. Also, 2008 was a ripe vintage and I am reminded once again, the "great" vintages in Oregon are not the ones where J.
Ruby in color, some browning, but appropriate for age 17. Clear and bright. The nose is nice with cherries, some earthy funk/Merde notes, spice and slight darker cherry notes. Medium to full bodied. Light tannins. Nice balance. On the palate, cherries, black cherries and earthiness. Complex. Bigger on the nose than the palate. Nice finish. Overall, everything one could ask from a 17 year old 1er Cru from a good/not great vintage. It went very well with Tofu and Veggies (at a Japanese Restaurant). Pretty much at peak now, but still five to ten more top years left.
Red/brown in color, mostly clear and bright. It does look slightly older than expected, but just a bit. The nose shows fresh strawberries, some cherries, slight clay. It is a persistent nose although much more "feminine". Soft texture. On the palate, cherries and sour cherries. Plenty to depth and complexity. Good energy. Nice finish. This is drinking very well and at age 13 it seems very close to peak. Drink over the next five to seven years. It is nice on its own but better with foods. It went well with assorted flat bread "pizzas".
Great showing for this bottle. It is in a perfect place right now. Deep ruby in color, mostly clear and bright. The nose is nice with cherries, sandalwood, slight perfumed note and some earthiness. Medium to full bodied. On the palate, lots of fresh cherries, slight dried cherries and just a bit of black cherries. Some earthy funk as it opens. Long finish. This is drinking great and close to or at peak. Drink over the next ten years. Great on its own, but better with food. A great wine with Salmon I should think.
