Slight vanilla and crisp smell. Some pear too. Taste has some bitter and sour notes but malactic makes it a little smoother. Minerally. Better with food. Had butter garlic clams. — 11 years ago
a wise soul once said: never miss the opportunity to pair #Pinot with #potstickers — 7 years ago
I love this wine. I love this wine because it exists all the way at the 'painstakingly clean and precise' end of the skin-contact spectrum. Don't get me wrong, I love the super-natty wild and wooly and of the spectrum too. But this. This is so purely and exactly what it sets out to be. And I love it. — 7 years ago
Big and tasty. — 10 years ago
Spicy and bold! Slightly sweet. — 11 years ago
Just balanced thread of Shiraz pepper and velvet consistency on the tongue. Will age very well, but very good now also. — 7 years ago
A classic California Chardonnay nose. Full and rich with notes of oak and butter with just a touch a white peach and stone. Lush and full on the palate with a nice touch of spice. Creamy flavors of stone and smoky oak lead more subtitle flavors of spice box and citrus pith with big, lush acidity. The finish is full and warming with touches of white pepper and lingering acidity. Thanksgiving wine #2! — 8 years ago
It's still a puppy and needed a good amount to open up. From start to finish one of the best American Pinots I've had. Elegant and complex, red fruit and a lot of earth notes. — 10 years ago
Marc Stubblefield
Wine Sales at Vino Carta and Kogod Wine Merchant
A savory juicy textured herbal food pairing champ. Like cooking sous-vide with an immersion circulator, what was once a geeky oddity has found a permanent home on our table. Not a universal solution, but really the right tool for the job in certain situations. Like pan seared halibut with fennel or spring vegetable risotto. — 6 years ago