Smells and tastes burnt, whether from charred oak or cooked berries or maybe a combination of both. Either way, has a stewed fruit taste that detracts.——S.H.(11/1/2009)—— 82

There’s a firm minerality to this Pinot, a tang of chalk that probably comes from the terroir of the vineyard. With ripe cherry and root beer flavors, backed by crisp acidity, the wine also is a bit tough and rude now, suggesting mid-term aging. Good value in a Santa Rita Pinot of this quality.——S.H.(11/15/2008)—— 88

The vineyard, also the source of a Brewer-Clifton bottling, is a top one, and here has produced a luscious wine in this long hangtime vintage. Pinot doesn’t get much riper in cherry marmalade, black raspberry and blueberry jam, cola and pomegranate than this and there’s a rich, blackstrap molasses undercurrent. For all that, the wine finishes briny-spicy. Has the depth and acid-tannin balance to age gracefully through 2012. ——S.H.(4/1/2007)—— 93

This is a good regional wine, with tasty cherry pie, smoke and spice flavors. It has good acidity and an intense, spicy finish. Drink now. ——S.H.(3/1/2006)—— 88