Clean, fruity and somewhat more oriented to Red Delicious than to Gala apples with hints of tropical fruits in support, this fairly full-sized effort is a touch less weighty than its cellarmates and is a touch less open as well. It will reward a few years in the cellar, yet it can be used today with confidence alongside shrimp sauteed in butter and shallots.

Light gold. Vibrant, smoky aromas of spicy pear and nectarine braced by bright mineral tones. Tangy orchard fruit flavors are impressively focused and brisk, extending through a long, spicy finish. Gains weight with air, picking up light butter and orange notes.

Notions of peaches, honeysuckle, and pineapple are followed by a medium-bodied, elegant, crisp, stony style. IT could pass for a California version of a grand cru Chablis.

Lemon drop, pineapple, crushed stone and a suggestion of caramel on the nose. More austere and less sweet and spicy than the Sonoma County bottling, showing less texture today. But this is ultimately more minerally and more powerful, and more sharply delineated. Firmly built, youthfully unevolved and persistent.

Lush and ripe with smooth texture and a long, mellow finish; ripe cherry and raspberry with spice and savory notes; an impressive Pinot from Jackson Family at a remarkable price.

This wine is inky dark in color, potent in flavor and huge in structure. The aromas are like smoke, dried herbs, and blackberry, the flavors are concentrated in black currant, while the texture is saturated with fine tannins that make it almost chewy. This is full bodied, dry, and needs either time to mellow out or some juicy protein alongside.

This wine is inky dark in color, potent in flavor and huge in structure. The aromas are like smoke, dried herbs, and blackberry, the flavors are concentrated in black currant, while the texture is saturated with fine tannins that make it almost chewy. This is full bodied, dry, and needs either time to mellow out or some juicy protein alongside.

Silky and smooth with ripe plum and juicy style; fresh, balanced and entirely charming.

Pale gold. Ripe tangerine and melon on the fragrant nose; a subtle floral element builds in the glass. Supple and expansive in the mouth, offering sappy honeydew and white peach flavors braced by a shot of juicy acidity. Finishes on a subtly spicy note, displaying very good clarity and persistence.

Weekend Wine Picks Pinotphiles of the Burgundian nature can’t understand the exuberance of a Pinot-like Siduri — in particular, this Santa Barbara version — but many others do, and they love drinking this intense hedonistic style. The fruit comes off vineyards in the Sta. Rita Hills and Santa Maria Valley, and its black cherry/wild strawberry flavours are super vibrant and alluring. There just enough earth and spice to keep it from being too much over the top, leaving a long, sweet, mouth-filling Pinot finish. Grilled wild salmon is the match.

The 2017s From Sonoma Coming from two sites in the Yamhill-Carlton AVA, which is a small AVA in the northern portion of the Willamette Valley, and fermented with 38% stems, the 2017 Pinot Noir Yamhill-Carlton has a terrific bouquet of smoked black cherries, earth, and some spice. It's medium-bodied, rounded, nicely textured, beautifully balanced, and well made.

Moderately dark garnet color in the glass. Enviable aromas of dark fruits, wilted rose, pepper and mulch. The mid weight core of black cherry and blackberry fruit is expansive in the mouth, holding on with vigor through the finish. Nicely composed with good harmony, a silky demeanor, and a pleasing finish.

Well built from seven clones and seven vineyards spanning three AVAs, this is instantly appealing for its pretty boysenberry and cherry fruit, highlights of baking spices, and delicate, tea-touched tannins. Best of all, it's made in sufficient quantities to be widely available.

The 2017s From Sonoma From a site west of Sebastopol and fermented with around 20% whole clusters, the 2017 Pinot Noir Pratt-Sexton Vineyard is complex and exotic, with some dark fruit and pine forest notes intermixed with hints of citrus and orange blossom all emerging from the glass. More elegant and silky, with medium body, it has plenty to love yet drops off slightly on the finish. Drink it over the coming 6-7 years.

Strawberry, rhubarb and forest floor mix well in this intensely big-boned, thickly tannic wine. Asian spice seasons the ripe ribald fruit.

Medium-light to medium ruby; initially restrained, earthy, dark cherry and raspberry fruit aroma with hints of Asian spices and forest floor; medium to medium-full body; moderately rich, spicy, red and dark fruit flavors; medium tannin; lingering aftertaste. Developed with airing in the glass, though still a bit tight at present and could use another year or two of bottle aging. Very highly recommended.

13 West Coast Pinots at 90+ Points New reviews of elegant reds from California and Oregon Lush and packed with vibrant cherry, raspberry and red plum flavors that feature toothsome forest floor notes. Engaging minerality and rich spiciness show on the finish.

Moderate garnet color in the glass. Clean and fresh aromas of blackberry, blueberry-pomegranate and spice. Saucy, fat and lush flavors of black raspberry, blackberry and pomegranate. The gregarious fruit makes an impression on the mid palate and finish. Nicely composed with integrated tannin and juicy acidity along with a compliment of oak in the background.

Deep aromas of black-plum sauce, dark rose petals, sugar plums and roasted pork show on the nose of this appellation blend by Adam Lee. Freshly cut plums, cherry pits, squeezed cranberries and cocoa show on the vivacious sip.

2016 PINOT NOIR, SONOMA COAST The nose is herb, mineral and ground pepper, hard red berry. The palate is lean, fresh and floral with a dry core of textured red fruits. Well put together with fine acidity.

This is a nice expression of the appellation, spicy in big cherry fruit and a dense succulence that's hard to resist. Full bodied and integrated, it offers heft within a varietally characteristic earthiness and pretty aromatics.

Pale to medium ruby-purple colored, the 2016 Pinot Noir Russian River offers pretty cranberry, pomegranate and crushed Bing cherries notes on the nose with touches of powdered cinnamon and dusty earth. Mediumbodied with bags of elegance and finesse, the delicate fruit is framed by soft, silky tannins and great freshness, finishing on a lingering kirsch note.

The 2016 Pinot Noir Russian River Valley is terrific wine from Adam Lee that’s sourced from a number of sites in the Russian River Valley. Seeing 30% whole clusters and 8 months in 20% new French oak, it has lots of black cherry and darker fruits, leafy, almost peppery herbs, and plenty of underbrush. It’s rounded, charming, and textured on the palate, with an undeniably delicious profile.

Medium-light to medium ruby; forward, deep, cherry and cranberry fruit aroma with earthy notes, and hints of forest floor and Asian spices; medium body; earthy, fleshy, spicy, red fruit flavors with bright acidity and a silky mouthfeel; medium tannin; lingering aftertaste. Enjoyable to drink now and over the near term. Very highly recommended.

Sleek and vibrant, with lively cherry and stony mineral aromas and layered, snappy raspberry and peppery sweet anise flavors.