This is the flagship wine, 100% Pinot Noir from the Willamette Valley in Oregon. Deep garnet in color, mostly opaque and night. The nose is dusty with black cherries. Light tannins. Good balance. On the palate, black cherries and cherries with a musky quality that is interesting. Good finish. This is an earthy, musky Pinot that Burgundy lovers might really enjoy. It is nice on its own but would be better with food. It would work well with some soft, stinky cheese. Drink over the next ten years.
This is a nice, middle-of-the-road in style, Pinot Noir. Cristom's flagship Pinot is generally a good value and high quality. Purple/ruby in color, mostly opaque and bright. The nose has cherries, sandalwood and slight baking spices. Firm tannins. Soft texture. Good balance. On the palate, great cherry fruit with some spice and just a hint of forest floor. This is very young and needs air or more cellaring. That said, it is very enjoyable and drinks well on its own. It will also work well with many foods from grilled salmon to roasted fowl. Drink over the next eight to fifteen ye
This Pinot Noir drinks like Santa Barbara with a little bit of Oregon. The cool climate of the Santa Rita Hills allows for the development of pomegranate, rhubarb, black cherry, and green and black tea leaves, while its earthiness and minerality are the best attributes of Oregon Pinot Noir. Here the Southing, which has matured greatly over the years, stands apart of the run of the mill Pinot Noir. If you’ve ever been to Santa Barbara you can see the layer of clouds that hug the mountains like a blanket. Underneath that blanket are the Sea Smoke vineyards that were planted 25 years ago.
Founded in 1987, Argyle wanted to make sparkling wines that could hold their own with Champagne. Comprised of mainly Pinot Noir, there is 4% Chardonnay blended in with this 2019. What at first seems a mild sparkler, with notes of brioche bread, soft lemon and mild apricot, reveals a different side. The stone fruits and minerality come out mid palate and finish strong. Acidity is the real story here revealed with this wine, making this ideal with a variety of foods.
Santa Barbara is Pinot Noir country, and the range of expressions in this county are varied. One of the stalwarts, having first started in 1975, is Lucas & Lewellen. For an inexpensive Pinot Noir, L&L does an admirable job of crafting a tightly wound Pinot with excellent fruit, good acidity, and oak influence (a mere 10 months in oak, only a small portion of which was new French) which doesn’t break the bank.
This is a really enjoyable Pinot Noir. It is big in style and filled with fruit and deliciousness. Purple in color with some ruby hues, mostly opaque and bright. The nose has black cherries, cherries, and black raspberries along with a bit of dark chocolate and black olives. Full bodied. Light to medium tannins. Good balance. On the palate, loads of red and purple fruits with some spice and just a bit of earthiness. Long finish. This is great on its own but will be a bit non-traditional when matching with foods. It would go great with Pork Chops. Drink over the next ten to twelve
Rhys makes some of the best Pinot Noirs anywhere. This one is one of their best. Medium ruby in color. The nose has cherries, soy and baking spices. Medium bodied. Medium tannins. Great balance. On the palate, this is complex and concentrated. Layers of cherries and black cherries along with spice and char. Long finish. This is great on its own but would work with many foods. Roasted duck or chicken would be perfect. At age 10, just starting to show some maturity. Drink over the next ten to fifteen years.
I don't think this vineyard is in production any longer which is a shame as they were the source of some great Pinot Noir. Luckily, there is still some out there and it is beautiful. Deep garnet in color, mostly clear and bright. The nose has cherries, sour cherries, and spice. Great texture. Good balance. On the palate, this is deep. Flavors of sour cherries and slight cranberries. Long finish. This is at peak at age 17 but still has about five to seven years at this level if well stored. Nice on its own but better with food. It would go well with pasta in a mushroom sauce.
