This wine has Italian plum, wet soil, raw meat and vanilla on the nose as well as ferrous minerality, framed by subtle toast and vanilla. Sweet, rich and harmonious attack, with a flavor profile closely mirroring the nose. The tannins are rich and surprisingly soft, and the nicely rounded mid-palate rolls lingeringly into the sustained finish.
Enjoy with duck confit, pork tenderloin. The lush fruit quality would also pair well with baked quail with mushrooms.
91-points: The Wine Advocate: >>
Offers up mineral notes in its attractive bouquet. Velvety-textured, ripe, rich and layered. It is nicely balanced and has 2-3 years of aging potential. .. The future looks bright for this family-owned winery.
92-points: International Wine Review. Top 2006 Oregon Pinot under $35. >>
…The attack is soft and silky with an elegant velvety mouthfeel and intriguing flavors of mushrooms and light red cherry. The finish is beautiful and long with round tannins.
89 points Wine Enthusiast >>
...it is the new–oak scents of toasted hazelnuts and burnt butter that dominate the entry of this young Pinot Noir... It’s a pretty Pinot, with plums, berry and herb flavors; the tannins have some earthy flavors as well, and the barrel influence continues into the finish with coffee grounds and baking chocolate.
“Excellent” Wine Press Northwest >>
…Blackberry, boysenberry, cranberry sauce, mocha, bay rum, smoke and crushed leaf accents only begin to describe the nose...
“Recommended” Northwest Palate >>
Aromas of dark berry fruit mingle with notes of pipe tobacco and coffee on the savory-leaning nose... sweet and forward black cherry fruit is nicely framed by crisp acidity and constrained tannins… the finish is warm and long...