Flanerie Vineyard Pinot Noir

Purple-red, moderately extracted pigment. Aromas of cranberry and blackberry, later barrel tar emerges. Good acid, mouthfeel, rich, almost oily in texture in a good way, raspberry flavor emerges with time, followed by slight skin astringency and bitterness on finish with butter and blackberry (and later lactic) aftertaste. Just a tad alcoholic for what it is, if one were picky, but with food, what’s not to like here? Also ageable given the tannins

Lovely pinot noir, lots of fruit, medium bodied. Enjoyed with pork tenderloin, spinach salad and acorn squash.

Deep dark fruit to start, and then it finishes with such astringency and acid as to be unpleasant.

Med ruby color with a peppery dark fruit character. Current with a hint of vanilla. Nice acidity and surprisingly bold for such a baby. Cellular for a few years and it should really take off.

Drank with swordfish and tapenade sauce at dads. Excellent pairing. Some of the best earthiness I’ve ever had. Great finish. Ribbon ridge.

Earth and red licorice on nose. Medium body, smooth, dry, prominent acidity. Cherry, red raspberries, vanilla.

Translucent ruby color. Some earthiness. Medium body, dry, nice acidity. Lots of red fruit.

Nice Oregon Pinot Noir. Medium body, mildly acidic. Lots of red fruit.

Drank with Albert G’a BBQ. Good Oregon Pinot.

Earthy nose. Dry, medium body, raspberries and cranberries. Mildly acidic.