Fermented at a relatively warm 35 degrees and undergoing 11 months lees contact in barrel, the 2006 Pinot Noir is one of the standouts of its kind. A very primal nose of cherry, Doris plum and ripe strawberries all with fabulous definition and vivacity. The palate is beautifully balanced, very elegant and taut with notes of red cherry, plum, raspberry leaf and a hint of cassis towards the structured finish. Wonderful stuff – it is not a crime to drink now but I would leave it a couple of years before opening.
– Neal Martin, April 08- Wine Advocate 92