94 Points Tasting Panel
The presence of striking acidity within a depth of boysenberries and cola makes for one dynamic red. White pepper–sprinkled Luxardo cherries go earthbound with mushrooms and dried leaves before the remarkably savory finish leaves a fine trace of plum skin on the palate.
 
94 Points The Somm Journal
There’s a real slip on the palate to it, as if all the edges of the tannins have been buffed. I’m also getting a really seductive tea quality and gaminess. It’s lovely. The presence of striking acidity within a depth of boysenberries and cola makes for one dynamic red. White pepper–sprinkled Luxardo cherries go earthbound with mushrooms and dried leaves before the remarkably savory finish leaves a fine trace of plum skin on the palate.
 
92 Points Wine Enthusiast
This full-bodied wine is deep and flavorful, topping black-fruit flavors with layers of complex black-tea and forest-floor accents. The mouthfeel is broad but grippy, showing moderate tannins and good acidity. Best through 2027.
 
91 Points Robert Parker's Wine Advocate
The pale ruby colored 2017 Pinot Noir offers scents of tar, blackberries and smoked cranberries with earthy undertones and a touch of dried orange peel. The palate is light-bodied with spice and earth-laced flavors, fresh, soft and nuanced with a long finish.
 
Winemaker Notes
Color is a beautiful dark translucent garnet red. Bramble, blackberry, and rose petal aromas are complemented with flavors of black cherry and currant. A firm structure with graceful tannins provides the frame for this well-built wine. Umami and salt hints balance the fresh tartness feel of the wine, lingering long on the palate.
 
Pairs beautifully with braised meats (osso buco), dishes such as gorgonzola with mushroom risotto, and a variety of cheeses.