Ghost Pines

Winemaker's Blend Pinot Noir

8.335 ratings

-no pro ratings

North Coast, California, USA

Pinot Noir

Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish

Top Notes For

7.9

I was skeptical at first but after letting it breath for 30 min it began to take some shape... or maybe I'm just drunk

I was skeptical at first but after letting it breath for 30 min it began to take some shape... or maybe I'm just drunk

3 people found it helpfulApr 20th, 2015

Katherine McMinn

6.1

Harsh wine - at least this bottle was so I think I will take a pass next time

Harsh wine - at least this bottle was so I think I will take a pass next time

1 person found it helpfulDec 25th, 2016

7.9

Just slightly too jammy for me. The finish is nice. Hints of pepper after a blackberry beginning.

Just slightly too jammy for me. The finish is nice. Hints of pepper after a blackberry beginning.

Aug 2nd, 2017

8.5

Generic

Generic

Feb 20th, 2017

Anthony Canzoneri

8.6

First things first, let it breathe. A darker and bolder Pinot Noir. Black cherry, dark fruits in a spicy finish.

First things first, let it breathe. A darker and bolder Pinot Noir. Black cherry, dark fruits in a spicy finish.

Feb 16th, 2017

7.9

Use to love this ... but now it is pretty blah - overpriced.

Use to love this ... but now it is pretty blah - overpriced.

Nov 2nd, 2016

Martin mcguigan

9.1

Mild with slight spice notes and vanilla flavors

Mild with slight spice notes and vanilla flavors

Sep 25th, 2016

8.1

I did not expect a Pinot Noir to be so robust and full bodied but once you get used to it is quite good.

I did not expect a Pinot Noir to be so robust and full bodied but once you get used to it is quite good.

Jul 9th, 2016

8.3

An easy drink

An easy drink

Feb 22nd, 2016

7.6

Too sweet

Too sweet

Feb 14th, 2016