I’ll keep my tasting notes on Cambria’s Pinot Noirs short, since the only wine produced in acceptable commercial quantities is the Bench Break. The rest are experimental, small lots, all of them solidly made wines emphasizing the red currants, strawberry, and sweet and sour cherry notes as well as the minerality of Pinot Noir. I didn’t see as much difference in the clonal choices as one might expect, although the alcohol percentages ranged widely. Tel. (888) 339-9463

Massively rich in fruit, this Pinot floods the palate with jammy flavors of cherries, raspberries and cola, accentuated with the sweet vanilla and caramel of oak. It’s a delicious, opulent wine that calls for dramatic food pairings. A grilled steak with a rich wine-based gravy would be perfect.——S.H.(4/1/2010)—— 90

What a wonderful Pinot Noir. I tasted this with a range of other good coastal Pinots and it stood out for the depth and complexity. You’ll find the silkiness, acidity and ripe cherries and blackberries in many other Pinots, but also a richly earthy, grilled Portobello, miso and tannin quality. There’s a ton of new oak, but it’s totally appropriate. ——S.H.(2/1/2007)—— 94