Winery - Sinor-LaVallee
* Expert NoteJanuary 12, 2012
Vast fruity richness in this softly appealing wine, with exuberant flavors of blackberry and blueberry pie filling and milk chocolate. It’s fundamentally dry, but gives the impression of sweetness, partly from oak and partly from high alcohol. Drink now.
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* Expert NoteJanuary 12, 2012
An interesting and very delicious Syrah that shows what Paso can do when it really tries. It’s soft in acids, but rich and firm in tannins, offering ripe layers of blackberries, chocolate, violets, anise, cedar and tons of black pepper. Fine now, and should develop over the next 3–4 years.
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* Expert NoteJanuary 12, 2012
Combines pastry-filling raspberry and cherry fruit with zippy acidity to give it a sweet-sour taste and prickly feeling. An okay Pinot for drinking now with salty, umami-rich foods.
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* Expert NoteJanuary 12, 2012
The pedigree of the vineyard shows in this beautiful wine, easily the best of the winery’s 2008 Pinot Noirs. It’s rich and complex in cherry and currant fruit, with a sautéed mushroom earthiness and the smoke of oak. With exquisite acid-tannin balance, it’s beautiful to drink now and for the next six years or so.
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* Expert NoteJanuary 12, 2012
Gets exactly the same score as last year. It’s somewhat tough and hot, with richly extracted currant, licorice, beef jerky and pepper flavors, wrapped into firm tannins. now–2014.
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* Expert NoteJanuary 12, 2012
Falls off a notch from the ’07, with tart acidity and sweet oak dominating. The depth just isn’t there, although it’s certainly a fine wine. Tastes like buttered cinnamon toast spread with raspberry jam and sprinkled with white pepper and cocoa.
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* Expert NoteJanuary 12, 2012
There’s a fine coastal Pinot Noir in here, but right now it’s buried under fresh, tart acids and astringent tannins. There’s a rich heart of cherries, red currants, cola, bacon, pepper and smoky sandalwood, and the finish is rich and spicy. The wine wants two or three years to come around.
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* Expert NoteJanuary 12, 2012
A big, fruity and way too young Pinot that badly wants time in the cellar. It’s bone dry and tannic, but with a silky texture that frames ripe, primary flavors of cherries, red currants, cola, bacon and spices, accented with fine, smoky oak. Give it through 2010 to come around, and should age for another six years beyond that.
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* Expert NoteJanuary 12, 2012
A bit hard in tannins and stinging in acidity, but the lush, ripe flavors make up for it. Offers waves of black and red cherries, cola, licorice and bacon flavors, accented with sweet, smoky oak. Good now, and should develop for a few years.
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* Expert NoteJanuary 12, 2012
Nice and silky and dry, with good, translucent flavors of cola, rhubarbs, cherries and spices, brightened with crisp, tangy acidity. Seems at its best now, a clean, properly coastal Pinot with some elegance.
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