cherry, roses, slight note of baking spices, incense, licorice, black minerals & tobacco leaf flavor on finish
cherry, roses, slight note of baking spices, incense, licorice, black minerals & tobacco leaf flavor on finish
Nov 2nd, 2015
First impression was it doesn’t seem like a Pinot Noir. None of the funk we associate with PN. As it opened up, it became more like one of the lighter versions we’re used to from California. Every sip tasted better than the last, and it turned out to be a sensational pairing with our roasted duck breast. Looking forward to the next one.
First impression was it doesn’t seem like a Pinot Noir. None of the funk we associate with PN. As it opened up, it became more like one of the lighter versions we’re used to from California. Every sip tasted better than the last, and it turned out to be a sensational pairing with our roasted duck breast. Looking forward to the next one.
Dec 15th, 2022
Brambly. Eucalyptus and cherry pine. Dark fruits and baking spices. Asphalt on the nose, newly tarred driveway circa 1979.
Brambly. Eucalyptus and cherry pine. Dark fruits and baking spices. Asphalt on the nose, newly tarred driveway circa 1979.
Feb 11th, 2017
Old Edwards inn dinner. Pencil shaving tasting note from the sommelier. Rich, complex wine.
Old Edwards inn dinner. Pencil shaving tasting note from the sommelier. Rich, complex wine.
Dec 28th, 2016
Yamhill-Carlton, Willamette Valley, Oregon, USA
