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Winery - Acacia

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Elijah W.

February 16, 2012

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Acacia Acacia Pinot Noir - 2005

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Solid scores from tasters for this easy, fresh Pinot. Shows straightforward flavors of coffee, cola, cherries and anise in a dry, supple wine with a spicy finish.

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Acacia Pinot Noir - 2002

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Opens with cooked, stewed prune aromas, but is actually balanced and charming in the mouth, with cherry and plum fruit. Fairly tough and gritty in tannins. Drink now through 2005.

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Acacia Pinot Noir - 2002

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

There’s a Chablis-like elegance to this Chardonnay in the dryness and minerality, which stimulates the palate with a chalky, steely tartness. That’s not to minimize the pineapple and pear fruit, much less the buttered toast and vanilla cream from oak. Very nice. Easy to find, with more than 70,000 cases produced.

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Acacia Chardonnay - 2007

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Wine
Enthusias
t M.

* Expert NoteJanuary 12, 2012

Disappointingly simple and awkward, with candied, almost medicinal, cherry, cola and sweet tea flavors.

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Acacia Pinot Noir - 2002

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Wine
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t M.

* Expert NoteJanuary 12, 2012

A supple, medium-weight Pinot that has berry fruit, spice, and an earthy streak. The fruit is all about plums, blueberries and black currants. Drinks a little dense and tannic now but that’s because of its youthfulness. Put it away for 2-3 years and it should age into a silky, complex beauty.

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Acacia Pinot Noir - 1998

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Enthusias
t M.

* Expert NoteJanuary 12, 2012

From the Napa side of Carneros, this beautiful wine begins with very forward aromas of cola, black raspberry, black cherry, tomato, mushroom, earth, vanilla, spice and smoky oak. Very fruity and lush in the mouth, with soft tannins. It’s rich and opulent, offering wave after wave of different sensations that are endlessly fascinating. The finish is fruity and long. Fabulous wine; enjoy it now, or age it.

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Acacia Pinot Noir - 1997

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t M.

* Expert NoteJanuary 12, 2012

This lovely, powerful wine is very similar to the Lee Vineyard bottling, but slightly more backward. The fruit and spice aromas are a little earthier, like sniffing a handful of rich, moist humus. In the mouth, there’s just a tad more tannin, indicating, possibly, slightly longer ageability, while the finish is a bit harder. Nonetheless, this is terrific Pinot Noir, among the best anywhere

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Acacia Pinot Noir - 1997

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t M.

* Expert NoteJanuary 12, 2012

Very dry, tart and brittle, this Pinot, from a famous old vineyard that pioneered the Napa side of Carneros, isn’t very lush right now. The cherryskin flavors are more bitter and tannic than you expect from most Pinot Noirs. Really needs lamb, steak or similar rich fare to wake it up.

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Acacia Pinot Noir - 2006

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t M.

* Expert NoteJanuary 12, 2012

This wine is very dry and acidic and a little austere. It has flavors of cherry pulp and bitter cherryskins, with an enriching touch of oak. The acidity really shows up on the finish, resulting in a tartness that age is unlikely to soften.

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Acacia Pinot Noir - 2006

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