As one taster commented, “it would be hard to pick this as a California Pinot Noir: it’s just so much more French – and even old school French – in style.”
And I can see why the restaurant, with their game and duck-heavy menu, chose this.
The winery says:
On the nose strawberry fields forever, feral and savory with high end notes of sage and spring grass. On the palate under ripe Bing cherry and tart cranberry, smoked duck and rhubarb. Savory and long with piercing fruit and mineral.
And a taster here echoed the tart cherry and rhubarb notes – descriptors you would often see in older red Burgundies.
And from CellarTracker:
Ruby, luminous, red fruit and pepper notes on opening, sour cherry taste, pepper softens with air and it becomes herbal. Classy wine.
And from the Wine Enthusiast:
Tart black plum aromas meet with mace and richer black cherry on the nose of this appellation blend. The palate packs in more sagebrush and herbal tones against that brisk, tangy fruit.
