The palate opens with a tsunami of unsweetened red fruit, cranberries and wild strawberries and cherries, along with some marjoram and sage. Some cocoa and black tea appear on the mid-palate. Tannins are firm and acids sharp at first, but-read more-
The flavors are typical of Russian River Valley Pinot Noir, not over-ripe or over-oaked, but with plenty of red fruit, barely ripe strawberries and cherry stones, and black tea. What really makes it stand out, though, is the velvety mouth-read more-
Aromas of classic red fruit are obvious, cherries and strawberries, plus a bit of cranberry. There is also some sage and a hint of truffle. On the palate, red fruits on the attack are clean and tart, but the mid-palate-read more-
Acidity. That's a pretty caustic word. It conjures up visions of car batteries gone bad or way too much vinegar on the chips. And it's a word I avoid (like, well, battery acid) when I talk about wine simply because of the-read more-
I love Pinot Noir. And I don’t toss this word about flippantly. Our relationship blossomed in graduate school: late star-lit nights, candles burning by my laptop, a pile of books and a split of Pinot Noir. Last October I shared-read more-