Winery - Churchill Cellars
Showing 1-10
of 10
* Expert NoteJanuary 12, 2012
It’s all about flavor in this tremendously fruity Pinot, a blend of various vineyards in the appellation. Huge flavors of cherry cola, raspberry, pomegranate, licorice and rhubarb pie with the buttery, baked crust flood the mouth. Only detraction is that there’s not a lot of depth.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This Pinot is made in a lighter style, but it’s complex and interesting. It’s marked by dryness and acidic crispness. The raspberry, cola and persimmon flavors are enriched with a touch of sweet, smoky oak. Seems best now, but it could surprise over the next six years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Churchill makes Pinots in a lighter-bodied style, but they’re still elegant and complex. This translucent wine is silky in the mouth, and the raspberry, cherry, and cola flavors are enhanced with brisk acidity. Best Now–2014.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Give this polished Pinot an hour or two of decanting and serve it now with a good steak, or try prosciutto-wrapped dates for an exotic appetizer. It’s dry, rich and spicy, with ripe cherry, red currant, cola and bacon flavors, edged with sweet, smoky sandalwood.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Here’s a riper style of Pinot. It’s rich in gooey pastry-filling cherry, raspberry, cinnamon and vanilla flavors, and there’s not much acidity, but there sure is a lot of smoky new oak. The challenge is to get complexity and nuance. The winemaker is Anthony Austin, who studied with Tchelistcheff and was founding winemaker at Firestone.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Silky and dry, but a bit harsh and raw around the edges, with some green, unripe flavors of mint accompanying the cherries and oak. Not likely to improve, so drink now, after a good decanting.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Here’s a pretty, polished Pinot for drinking now with a nice steak. It’s dry and silky, with good varietal flavors of cherries, cola, rhubarb, grilled mushrooms and smoky oak, finished with dusty spices. There’s even a touch of barnyard.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Smells a bit bretty, with a sweaty leather note to the cherry and spice flavors. That aroma doesn’t blow off even after time in the glass. Call it Burgundian.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A pretty Pinot, supple and polished, with modest flavors of cherries, red currants, cola and smoky oak in a lightly textured wine. Drink now.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Better than the ‘04, due to its greater structure, Bella Luna’s ‘05 Pinot has complex acids and tannins. They provides the architecture for the extremely ripe cherry, raspberry and cola flavors that have been liberally aged in new oak. Best now in its flashy, seductive youth.
0 out of 0 people thought this note was helpful.
Showing 1-10
of 10
