The screwcap signals “drink now.” Typical Pinot Noir aromas of charred oak, tar, and cotton candy greet the nose, with a touch of earth too. It’s pretty fruity, with a burnt sugar undertone and a medium-light body. But though it’s-read more-
“SV” on the label signifies the estate-grown Stoller Vineyards grapes, and also the “senior vines” the grapes are grown on. The wine is warm and earthy with a hint of rose in the aroma. Fruit arrives first on the palate,-read more-
Clear, bright, medium-pale ruby red. Clean nose with aromas of earth, minerality, pungent purple flowers, red fruits, and blueberries. Dry on the palate with medium acidity, tannin, and body. Flavors of blue and red fruits, rhubarb, and cranberry. Very gentle-read more-
Clear, medium-light intensity, ruby. Clean aromas of earth, moss, leaves, dirt, anise, baking spice, fennel, savory herbs, dark fruit, cherry, blackberry. Dry, medium-full body, medium tannin, medium-low acidity, fleshy, round, medium-long finish, round, lush dark fruit, smoke, brown sugar. Recommended,-read more-
Clear, medium-light intensity, ruby. Clean aromas of earth, moss, leaves, dirt, anise, baking spice, fennel, savory herbs, dark fruit, cherry, blackberry. Dry, medium-full body, medium tannin, medium-low acidity, fleshy, round, medium-long finish, round, lush dark fruit, smoke, brown sugar. Recommended,-read more-
The nose was a little shy, showing some yeasty aromas. The palate was far more interesting, offering up red fruits, cherry and raspberry, with brioche on the finish. Drink with smoked duck and brie. Recommended. WHO: Argyle Winery WHAT: Pinot-read more-
Fermented with 40% whole cluster in 10-15% new French oak. This showed darker fruits typical of 2008 Willamette Valley, getting more tart and adding citrus peel and spice on the mid-palate, Spanish orange and cloves. Minerality and some smoky meat-read more-
This sparkler opening with loads of apples of every kind. On the palate apples were also prevalent, along with buttered brioche, turning to caramel as it moved to the finish. It has 1.2% residual sugar and a fine backbone of-read more-