Matt Lichtenberg

9.6

This wine is singing. Tannin and fruit slow dancing to palate perfection. Blind could be mistaken for1989 Pomerol... — 10 years ago

Michael Gallegos

Sales & Hospitality Red Car Winery

8.9

Fuller bodied offering from this awesome vineyard, great viscosity and mouthfeel without being overbearing or bashful. Oak is well incorporated but lemon and citrus fruit still has presence — 10 years ago

Wesley McCorkle

9.9

I'm not sure if there is a better cab. Ramey is close but more expensive. The nose is ripe red fruit leather and tobacco. The flavor is balanced and smooth. With a clean finish. A perfect pairing with a steak dinner or blue cheese and antipasta — 12 years ago

JJ Lumia

9.1

Cherry tart, grilled meat, barnyard. Smooth and supple. A strong tannic finish grips the palate. Had with the Ramey 09 Rodgers Creek and it holds up well. Awesome QPR. — 10 years ago

Bruce Evans

9.5

Beautiful ripe dark black fruit, this one still has great years ahead of it. Will try it again at age 20!! — 10 years ago

Chris Baggetta

Sommelier/Wine Director Quince Restaurant

9.1

Awesome Pinot made by David Ramey — 12 years ago

Robert Saenz

9.9

Smooth, low Tannins, smoky — 13 years ago

David L

9.1

14' A fairly new project at Ramey . Let it open up for 10 minutes in the glass. Drink at Cellar temp. Crisp, zesty, citrusy, well integrated acidity. It's nicely put together. Great buy...dam good! — 10 years ago

Doblas

9.2

Excellent Napa chardonnay. — 11 years ago

Ramey Wine Cellars

10

“This is a powerful Pinot Noir that demonstrates excellent depth along with a rich, velvety texture that is balanced by a wonderful touch of acidity. The finish is silky and persistent with wild berries and spices attacking your palate. An excellent debut for David Ramey's first Pinot Noir.”
- International Wine Report
The cuvaison (time on skins) extends for a full three weeks, resulting in a more structured Pinot than many current California examples. This is a Pinot that will reward cellaring. Aging on fine lees, with malolactic in barrel, incorporates the oak, making the 15 months spent in one-year-old barrels (previously used for Chardonnay) barely noticeable. As with all of our wines, the Pinot Noir undergoes native yeast and malolactic fermentations. — 11 years ago