94 Points - Wine Enthusiast Magazine
"Tasted in March, 2009, this Pinot was dark, rich and tannic. Clearly too young to really show its best now. But it’s an ager. Give it three or four years to let all the parts come together, when the cherries, blackberries, spices and oak should begin to become silky and sweet. Will improve through 2015."
92 Points - Wine Spectator Magazine
Scents of blackberry, black cherry, cedar, forest floor, cigar box, sage, sandalwood, vanilla and baking spices on the nose. Layers of black cherry, black currant and cranberry are enhanced by clove and nutmeg and rounded out by vanilla, blackberry and a touch of mineral for a long lingering finish on the palate. Pairs exceptionally with Roasted Duck, Fillet Mignon or Grilled Portobello Mushrooms.