This wine opens with inviting notes of sarsaparilla, black currants, licorice root, and fragrant Ceylon cinnamon. The palate is a succulent and compelling combination of tart black cherries, Tay berries and my mom's gingersnap cookies, along with a saline, savory quality that lends it both depth and complexity. As is the custom with this vineyard, the wine is succulent and satisfying and builds to a gratifying finish where it lingers and lasts with intertwined flavors of berry and spice.
"The 2009 Pinot Noir Red Hills Estate spent 15 months in barrel. Notes of vanilla, raspberry, and chocolate lead to a wine with greater density and richness than the preceding wines. Exceptionally substantial and lengthy for the vintage, it, too, should drink well through 2021 if not longer."
The Wine Advocate
"A terrific mouthfeel highlights this mix of berry and cherry fruits, toast and cinnamon. Tart and focused, it was aged in roughly half new French oak for the first 10 months, then transferred to neutral barrels for another five months. Fine-grained tannins give it an elegant finish."
"Bright ruby-red. Exotically perfumed bouquet evokes candied red fruits, Asian spices and sandalwood, with notes of cola and mocha emerging with air. Juicy and incisive, offering sweet raspberry and cherry flavors that gain flesh and weight with air. Finishes spicy and very long, with persistent floral and allspice qualities."
International Wine Cellar
"Smooth and complex, with a minty edge to the ripe cherry, smoke and tobacco flavors, finishing with a touch of wet earth."