The exotic aroma shows off spicy notes of cardamom, tamarind, allspice and cinnamon. This expands into mouthwatering candied red cherries and berry fruits — red raspberries, wild strawberries, ripe boysenberries and juicy blackberries. Cocoa nibs, cola, white chocolate, candied violets and just a hint of blood orange add layers of complexity. The palate echoes the theme of the aroma — intensified. The tannins are round and full, accented by bright acidity. Finely integrated oak complements the fleshy, succulent fruit mouthfeel. Unctuous flavors then taper into a satisfying, spicy black pepper finish.
Pairs well with potato-crusted salmon, parmesan portobello risotto, chicken macadamia, spicy quinoa with asparagus and shiitake mushrooms.
Wine Enthusiast Review - Published January 2021 - Rated 94:
Jammy plum, strawberry and dark cherry ooze from the core of this beautifully coastal wine, seasoned in dried herb, clove and black tea. Expressive and varietal, with a thick tannin structure, it has room to open further and unwind, its oak well integrated and its tannins structured. VIRGINIE BOONE
Robert Parker Wine Advocate - Published August 2020 - Rated 90:
Pale to medium ruby, the 2018 Pinot Noir Sonoma Coast has slowly opening scents of black tea leaves, burnt orange peel, earth and bright red berry fruits. The palate is light to medium-bodied with restrained, earthy fruits, a soft frame and juicy finish. - Erin Brooks