Dec 30, 2022
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Airlie Winery
| Owner(s) | Mary Olson |
| Web site | www.airliewinery.com |
| Link to this site |
Established in 1986, the estate Dunn Forest Vineyard consists of 32-acres of grapes producing Pinot Noir, Pinot Gris, Chardonnay, Marchal Foch, Gewürztraminer, Riesling and Müller Thurgau. The winery is located in Monmouth, Oregon, twenty miles northwest of Corvallis, at the coastal edge of the Willamette Valley. Annual production is 8,000 cases including three Pinot Noirs: Willamette Valley blend, Vintner's Blend and Dunn Forest Vineyard.
The winemaker since 2005 has been Elizabeth Clark. She is crafting some of Oregon's best reasonably priced Pinot Noirs.
The tasting room is open March through Christmas on weekends from 12:00 to 5:00. 503-838-6013
Articles About Airlie Winery
2015 Oregon Pinot Noir Value Priced First Team All-Americans (10.23 12/27/2015)
Airlie Winery (10.38 9/17/2016)
Airlie Winery: Sweet Spot Pinot Noir (10.14 7/12/2015)
Sips of Recently Tasted Chardonnay (10.24 1/17/2016)
Sips of Recently Tasted Oregon Pinot Noir (10.24 1/17/2016)
Sips of Recently Tasted Pinot Noir & Chardonnay (11.13 11/12/2017)
Reviewed Wines
2016 Airlie Willamette Valley Pinot Blanc
13.1% alc., pH 3.26, RS <0.1%, 565 cases, $20,
screw cap.
·
Very light golden yellow color in the glass. The aromas really pop, including apricot,
white peach and pear. Bright flavors of nectarine, pear, lemon-lime and lychee with good length on
the palate and a dry, quenching finish. A terrific food wine that is a masterful expression of this
often neglected grape variety.
Score: 92.
Reviewed November 12, 2017
ARTICLE »
2015 Airlie Willamette Valley Pinot Gris
12.3% alc., pH 3.35, TA 0.60, RS 0.2g/L, 915 cases, $18.
60% Dunn Forest Vineyard and 40% BeckenRidge Vineyard. Harvest Brix 21.4º. Grapes de-stemmed,
fermented in stainless steel after inoculation with a blend of yeasts.
·
Discreetly concentrated, with
flavors of citrus and white stone fruits, backed by juicy acidity. A lovely food wine.
Score: 89.
Reviewed September 18, 2016
ARTICLE »
2015 Airlie Willamette Valley Pinot Blanc
12.6% alc., pH 3.48, TA 0.60, RS 0.2g/L, 216 cases,
$20. Grapes from Dunn Forest Vineyard and BeckenRidge Vineyard. Harvest Brix 21.2º. Grapes
were de-stemmed, immediately pressed, settled, racked of lees and inoculated. Cool fermentation in
stainless steel for four weeks.
·
Bright, crisp and refreshing, with aromas and flavors of pear and citrus
leading to a dry, thirst quenching finish.
Score: 90.
Reviewed September 18, 2016
ARTICLE »
2015 Airllie Willamette Valley Rosé of Pinot Noir
13.3% alc., pH 3.47, TA 0.61, RS 0.1g/L, $20. Sourced
from Dunn Forest and BeckenRidge vineyards. Harvest Bris 22.1º. A blend of two styles of rosé production.
One lot was de-stemmed and sat on skins for 3 days, then transferred to neutral oak barrels for fermentation.
The second lot was de-stemmed directly into the press and the juice pressed to tank. A slow, cool ferment
followed in stainless steel. The wines were blended, cold stabilized and bottled in February 2016.
·
Both savory
herbs and yellow peach, dark cherry and blood orange fruits are combined in a gleaming, dry and refreshing
style that has some finishing generosity.
Score: 89.
Reviewed September 18, 2016
ARTICLE »
2014 Airlie Seven Willamette Valley White Blend
11.9% alc., pH 3.19, TA 0.67, RS 1.3g/L, 231
cases, $16. A blend of seven grapes in order of most to least: Müller Thurgau, Pinot Gris, Riesling,
Gewürztraminer, Chardonnay, Pinot Blanc and Muscat Ottonel. Grapes from Dunn Forest Vineyard.
Each grape was fermented separately and then blended.
·
Reminds me somewhat of Caymus
Conundrum. Highly enjoyable, with a pleasing palate of pear, peach, citrus and spice flavors
exhibiting the slightest sweetness on the finish.
Score: 90.
Reviewed September 18, 2016
ARTICLE »
2014 Airlie Estate Willamette Valley Chardonnay
13.5% alc., 376 cases, $20. Dunn Forest
Vineyard has some of the first plantings in Oregon of Dijon clones of Chardonnay. Mostly neutral
barrel fermented and aged 10 months in oak.
·
Light golden yellow color in the glass. Reading off
are aromas of lemon pie, ripe pear and brioche. Silky and easygoing on the palate with demure
flavors of apple, baked pear, spice and vanilla. True to the Airlie style of lower alcohol, bright
acidity and food friendliness.
Score: 89.
Reviewed November 12, 2017
ARTICLE »
2014 Airlie Willamette Valley Pinot Noir
13.3% alc., 1,335 cases, $28. Sourced from the estate
Dunn Forest Vineyard and the BeckenRidge Vineyard.
·
Moderately light garnet color in the glass.
The nose offers aromas of dark cherry, black raspberry and smoky spices. The mid weight flavors
of black cherry, pomegranate and blackberry satisfy. Some dry tannins arrive on the modest finish.
Much more giving with more intensity of flavor when tasted the following day from a previously
opened and re-corked bottle.
Score: 89.
Reviewed November 12, 2017
ARTICLE »
2014 Airlie Vintner’s Blend Willamette Valley Pinot Noir
13.6% alc.,
150 cases, $40. 50% Dunn Forest Vineyard and 50% BeckenRidge
Vineyard.
·
Moderate garnet color in the glass. The nose offers an
appealing marriage of fruit (purple and black berries) and oak. Similar
in flavor profile to the Willamette Valley bottling but with more attack,
mid palate sap and longer finish. Beautifully balanced, with the right
touch of oak spice, a creamy texture and blessed tannins. Even more
generous and pleasing when tasted the following day from a previously
opened and re-corked bottle.
Score: 92.
Reviewed November 12, 2017
ARTICLE »
2013 Airlie Willamette Valley Chardonnay
$18. Clone 108 grafted over to Dijon 76 in 1991 at
Dunn Forest Vineyard. Barrel fermented in mostly neutral French oak barrels and malolactic
fermentation.
·
A charming blend of lemon, tropical fruit, honey and butterscotch aromas and flavors.
The wine displays admirable balance and a generous finish that is fueled by good acidity.
Score: 91.
Reviewed September 18, 2016
ARTICLE »
2013 Airlie Willamette Valley Pinot Noir
12.2% alc., pH 3.44, TA 0.65, 1,046 cases, $28.
Sourced from Dunn Forest and BeckenRidge vineyards. Harvest Brix 21.5º. Clones are Pommard,
115, 667 and 777. Grapes 100% de-stemmed, high whole berry content in 1.5-ton fermenters. 3-4
day cold soak, inoculation with variety of yeasts, press and free run wines kept separate. Inoculated
for malolactic fermentation and aged 10 months in French oak barrels, 17% new. Bottled unfined
and unfiltered.
·
Moderately light reddish purple color in the glass. Aromas of black cherry and spice
lead to a lightly weighted but flavorful wine featuring tastes of red cherry, cranberry and strawberry.
Noticeable but not intrusive tannins add structure, and a lively acid backbone stokes vibrancy. Quintessential
Oregon in character, and reflective of this vintage.
Score: 92.
Reviewed September 18, 2016
ARTICLE »
2012 Airlie Willamette Valley Estate Bottled Oregon Chardonnay
13.5% alc., pH 3.60, TA 0.55,
308 cases, $18. Dunn Forest Vineyard. Harvest Brix 22.2º. Dijon clones. Whole cluster pressed,
inoculated with thirteen yeasts, one per barrel, and barrel fermented in mostly neutral oak (7% new
American oak), 100% malolactic fermentation, aged 10 months on the lees in barrel.
·
Moderate
golden yellow color and clear in the glass. Very appealing perfume of lemon oil, mango and yellow
apple sauce. An impeccably balanced wine with good richness of yellow citrus, lemongrass, honey,
apple butter and caramel flavors. Utterly charming and easy to like, with welcome tension on the finish.
Score: 92.
Reviewed January 17, 2016
ARTICLE »
2012 Airlie Willamette Valley Oregon Pinot Noir
12.5% alc., pH 3.42, TA 0.71, 663 cases, $25.
Dunn Forest (58%) and BeckenRidge (42%) vineyards. Harvest Brix 22.1º. Pommard, 115, 667 and
777 clones. 100% dep--stemmed, 4-day cold soak, inoculated yeast fermentation, inoculated for
malolactic fermentation and aged 10 months in French oak barrels, 5% new. Bottled unfined and
unfiltered. Gold at the Oregon Wine Awards in 2015.
·
Moderately dark reddish purple color in the
glass. Very savory nose featuring aromas of forest floor, pine needle, and spice with a hint of dark
fruits. A fruit grenade with copious layers of purple and black fruits with an underpinning of pine sap
and spice. The firm tannins are well matched to the prodigious fruit sap. A lot going on in this wine, but it is the
savory vibe I like most.
Score: 92.
Reviewed January 17, 2016
ARTICLE »
2012 Airlie Vintner’s Blend Willamette Valley Oregon Pinot Noir
12.5% alc., pH 3.31, TA
0.75, 150 cases, $35. Dunn Forest (50%) and BeckenRidge (50%) vineyards. Harvest Brix
22.0º. Pommard clone. 100% de-stemmed, high percentage of whole berry fermentation. 4-
day cold soak, cultured yeast fermentations, inoculated for malolactic fermentation and aged
22 months in French oak barrels, 33% new. Six selected reserve barrels were racked to
neutral barrels for an additional year of aging. Bottled unfined and unfiltered. Only produced
when vintages warrant.
·
Moderately dark reddish purple color in the glass. Enticing aromas of
dark berries, black cherry milkshake and forest floor. Gorgeous array of dark red and black stone and berry
fruits. Amazing depth of fruit but with well-matched tannins and a satisfying thread of acidity in the background.
A huge wine by Oregon standards, yet crafted in harmony, finishing with a lip smacking, fruit jubilee. A
bodacious wine built for the long haul, yet thoroughly enjoyable now.
Score: 95.
Reviewed January 17, 2016
ARTICLE »
2012 Airlie BeckinRidge Vineyard Willamette Valley Pinot Noir
13.2% alc., $40.
·
Moderately dark reddish
purple color in the glass. Engaging aromas of cherry and spice persist in the glass. Noticeable purpose of
attack and finish, featuring lip-smacking flavors of black cherry, black raspberry and spice framed by dry,
slightly astringent tannins.
Score: 92.
Reviewed September 18, 2016
ARTICLE »
2011 Airlie Willamette Valley Pinot Noir
12.6% alc., pH 3.58, TA 0.68, 571 cases, $25. 87%
BeckenRidge Vineyard and 13% Lavender Hill Vineyard. Pommard and 115 clones. Harvest Brix
22.1º. Gently de-stemmed into 1.5-ton fermenters. 3 to 6-day cold soak, inoculated primary and
secondary fermentations. Aged 10 months in 13% new French oak barrels. Unfined and unfiltered.
·
Moderately dark reddish purple color in the glass. A little more richness and finish compared to the
2010 vintage. The nose leads with aromas of black cherry, underbrush and new oak. Intense attack
of blueberry, black cherry and pomegranate fruits with pleasant oak seasoning. Nicely balanced with soft
tannins, bright acidity and an assertive citrus-cranberry fueled finish.
Score: 92.
Reviewed July 12, 2015
ARTICLE »
2010 Airlie Willamette Valley Pinot Noir
12% alc., pH 3.60, TA 0.75, 371 cases, $25. Pommard
clone from BeckenRidge Vineyard planted in 1978. Harvest Brix 21.9º. 100% de-stemmed into 1.5-
ton fermenters with a high whole berry count. 2-day cold soak, inoculated yeasts fermentation and
malolactic fermentation. Aged 11 months in 12% new French oak barrels. Unfined and unfiltered.
·
Moderate reddish purple color in the glass. Complex nose featuring aromas of black cherry, dark
rose petal, bark, baking spice and white pepper. Bright and crisp, with mid weight flavors of fresh
blueberry, black cherry and blackberry and a hint of dried herbs. Lovely balance, with peach skin tannins, a
perfect touch of oak, and a persistent finish.
Score: 91.
Reviewed July 12, 2015
ARTICLE »
2009 Airlie Vintner’s Blend Willamette Valley Pinot Noir
13.1% alc., pH 3.55, TA 0.75, 186 cases, $32. A
barrel selection. Sourced from estate Dunn Forest
Vineyard (70%) planted in 1983 and 1991, and
BeckenRidge Vineyard (30%) planted in 1978.
Pommard clone. Harvest Brix 23.2º. Gently destemmed
into 1.5-ton fermenters, 3-day cold soak, inoculated primary
and secondary fermentations, aged 23 months in French oak barrels.
Unfined and unfiltered.
·
Moderate reddish purple color in the glass.
Lovely aromatic mix of darker red cherries and berries. Very suave on
the palate with a mid weight charge of black cherry fruit accented by a
savory herb note. Wonderful balance with felt-like tannins folded in, juicy
acidity, and a noticeably long finish. This wine has benefited from additional bottle age, but will drink well for
many years.
Score: 93-94.
Reviewed July 12, 2015
ARTICLE »
2016 Airlie Willamette Valley Pinot Blanc
13.1% alc., pH 3.26, RS <0.1%, 565 cases, $20, screw cap. · Very light golden yellow color in the glass. The aromas really pop, including apricot, white peach and pear. Bright flavors of nectarine, pear, lemon-lime and lychee with good length on the palate and a dry, quenching finish. A terrific food wine that is a masterful expression of this often neglected grape variety. Score: 92. Reviewed November 12, 2017 ARTICLE »
2015 Airlie Willamette Valley Pinot Gris
12.3% alc., pH 3.35, TA 0.60, RS 0.2g/L, 915 cases, $18. 60% Dunn Forest Vineyard and 40% BeckenRidge Vineyard. Harvest Brix 21.4º. Grapes de-stemmed, fermented in stainless steel after inoculation with a blend of yeasts. · Discreetly concentrated, with flavors of citrus and white stone fruits, backed by juicy acidity. A lovely food wine. Score: 89. Reviewed September 18, 2016 ARTICLE »
2015 Airlie Willamette Valley Pinot Blanc
12.6% alc., pH 3.48, TA 0.60, RS 0.2g/L, 216 cases, $20. Grapes from Dunn Forest Vineyard and BeckenRidge Vineyard. Harvest Brix 21.2º. Grapes were de-stemmed, immediately pressed, settled, racked of lees and inoculated. Cool fermentation in stainless steel for four weeks. · Bright, crisp and refreshing, with aromas and flavors of pear and citrus leading to a dry, thirst quenching finish. Score: 90. Reviewed September 18, 2016 ARTICLE »
2015 Airllie Willamette Valley Rosé of Pinot Noir
13.3% alc., pH 3.47, TA 0.61, RS 0.1g/L, $20. Sourced from Dunn Forest and BeckenRidge vineyards. Harvest Bris 22.1º. A blend of two styles of rosé production. One lot was de-stemmed and sat on skins for 3 days, then transferred to neutral oak barrels for fermentation. The second lot was de-stemmed directly into the press and the juice pressed to tank. A slow, cool ferment followed in stainless steel. The wines were blended, cold stabilized and bottled in February 2016. · Both savory herbs and yellow peach, dark cherry and blood orange fruits are combined in a gleaming, dry and refreshing style that has some finishing generosity. Score: 89. Reviewed September 18, 2016 ARTICLE »
2014 Airlie Seven Willamette Valley White Blend
11.9% alc., pH 3.19, TA 0.67, RS 1.3g/L, 231 cases, $16. A blend of seven grapes in order of most to least: Müller Thurgau, Pinot Gris, Riesling, Gewürztraminer, Chardonnay, Pinot Blanc and Muscat Ottonel. Grapes from Dunn Forest Vineyard. Each grape was fermented separately and then blended. · Reminds me somewhat of Caymus Conundrum. Highly enjoyable, with a pleasing palate of pear, peach, citrus and spice flavors exhibiting the slightest sweetness on the finish. Score: 90. Reviewed September 18, 2016 ARTICLE »
2014 Airlie Estate Willamette Valley Chardonnay
13.5% alc., 376 cases, $20. Dunn Forest Vineyard has some of the first plantings in Oregon of Dijon clones of Chardonnay. Mostly neutral barrel fermented and aged 10 months in oak. · Light golden yellow color in the glass. Reading off are aromas of lemon pie, ripe pear and brioche. Silky and easygoing on the palate with demure flavors of apple, baked pear, spice and vanilla. True to the Airlie style of lower alcohol, bright acidity and food friendliness. Score: 89. Reviewed November 12, 2017 ARTICLE »
2014 Airlie Willamette Valley Pinot Noir
13.3% alc., 1,335 cases, $28. Sourced from the estate Dunn Forest Vineyard and the BeckenRidge Vineyard. · Moderately light garnet color in the glass. The nose offers aromas of dark cherry, black raspberry and smoky spices. The mid weight flavors of black cherry, pomegranate and blackberry satisfy. Some dry tannins arrive on the modest finish. Much more giving with more intensity of flavor when tasted the following day from a previously opened and re-corked bottle. Score: 89. Reviewed November 12, 2017 ARTICLE »
2014 Airlie Vintner’s Blend Willamette Valley Pinot Noir
13.6% alc., 150 cases, $40. 50% Dunn Forest Vineyard and 50% BeckenRidge Vineyard. · Moderate garnet color in the glass. The nose offers an appealing marriage of fruit (purple and black berries) and oak. Similar in flavor profile to the Willamette Valley bottling but with more attack, mid palate sap and longer finish. Beautifully balanced, with the right touch of oak spice, a creamy texture and blessed tannins. Even more generous and pleasing when tasted the following day from a previously opened and re-corked bottle. Score: 92. Reviewed November 12, 2017 ARTICLE »
2013 Airlie Willamette Valley Chardonnay
$18. Clone 108 grafted over to Dijon 76 in 1991 at Dunn Forest Vineyard. Barrel fermented in mostly neutral French oak barrels and malolactic fermentation. · A charming blend of lemon, tropical fruit, honey and butterscotch aromas and flavors. The wine displays admirable balance and a generous finish that is fueled by good acidity. Score: 91. Reviewed September 18, 2016 ARTICLE »
2013 Airlie Willamette Valley Pinot Noir
12.2% alc., pH 3.44, TA 0.65, 1,046 cases, $28. Sourced from Dunn Forest and BeckenRidge vineyards. Harvest Brix 21.5º. Clones are Pommard, 115, 667 and 777. Grapes 100% de-stemmed, high whole berry content in 1.5-ton fermenters. 3-4 day cold soak, inoculation with variety of yeasts, press and free run wines kept separate. Inoculated for malolactic fermentation and aged 10 months in French oak barrels, 17% new. Bottled unfined and unfiltered. · Moderately light reddish purple color in the glass. Aromas of black cherry and spice lead to a lightly weighted but flavorful wine featuring tastes of red cherry, cranberry and strawberry. Noticeable but not intrusive tannins add structure, and a lively acid backbone stokes vibrancy. Quintessential Oregon in character, and reflective of this vintage. Score: 92. Reviewed September 18, 2016 ARTICLE »
2012 Airlie Willamette Valley Estate Bottled Oregon Chardonnay
13.5% alc., pH 3.60, TA 0.55, 308 cases, $18. Dunn Forest Vineyard. Harvest Brix 22.2º. Dijon clones. Whole cluster pressed, inoculated with thirteen yeasts, one per barrel, and barrel fermented in mostly neutral oak (7% new American oak), 100% malolactic fermentation, aged 10 months on the lees in barrel. · Moderate golden yellow color and clear in the glass. Very appealing perfume of lemon oil, mango and yellow apple sauce. An impeccably balanced wine with good richness of yellow citrus, lemongrass, honey, apple butter and caramel flavors. Utterly charming and easy to like, with welcome tension on the finish. Score: 92. Reviewed January 17, 2016 ARTICLE »
2012 Airlie Willamette Valley Oregon Pinot Noir
12.5% alc., pH 3.42, TA 0.71, 663 cases, $25. Dunn Forest (58%) and BeckenRidge (42%) vineyards. Harvest Brix 22.1º. Pommard, 115, 667 and 777 clones. 100% dep--stemmed, 4-day cold soak, inoculated yeast fermentation, inoculated for malolactic fermentation and aged 10 months in French oak barrels, 5% new. Bottled unfined and unfiltered. Gold at the Oregon Wine Awards in 2015. · Moderately dark reddish purple color in the glass. Very savory nose featuring aromas of forest floor, pine needle, and spice with a hint of dark fruits. A fruit grenade with copious layers of purple and black fruits with an underpinning of pine sap and spice. The firm tannins are well matched to the prodigious fruit sap. A lot going on in this wine, but it is the savory vibe I like most. Score: 92. Reviewed January 17, 2016 ARTICLE »
2012 Airlie Vintner’s Blend Willamette Valley Oregon Pinot Noir
12.5% alc., pH 3.31, TA 0.75, 150 cases, $35. Dunn Forest (50%) and BeckenRidge (50%) vineyards. Harvest Brix 22.0º. Pommard clone. 100% de-stemmed, high percentage of whole berry fermentation. 4- day cold soak, cultured yeast fermentations, inoculated for malolactic fermentation and aged 22 months in French oak barrels, 33% new. Six selected reserve barrels were racked to neutral barrels for an additional year of aging. Bottled unfined and unfiltered. Only produced when vintages warrant. · Moderately dark reddish purple color in the glass. Enticing aromas of dark berries, black cherry milkshake and forest floor. Gorgeous array of dark red and black stone and berry fruits. Amazing depth of fruit but with well-matched tannins and a satisfying thread of acidity in the background. A huge wine by Oregon standards, yet crafted in harmony, finishing with a lip smacking, fruit jubilee. A bodacious wine built for the long haul, yet thoroughly enjoyable now. Score: 95. Reviewed January 17, 2016 ARTICLE »
2012 Airlie BeckinRidge Vineyard Willamette Valley Pinot Noir
13.2% alc., $40. · Moderately dark reddish purple color in the glass. Engaging aromas of cherry and spice persist in the glass. Noticeable purpose of attack and finish, featuring lip-smacking flavors of black cherry, black raspberry and spice framed by dry, slightly astringent tannins. Score: 92. Reviewed September 18, 2016 ARTICLE »
2011 Airlie Willamette Valley Pinot Noir
12.6% alc., pH 3.58, TA 0.68, 571 cases, $25. 87% BeckenRidge Vineyard and 13% Lavender Hill Vineyard. Pommard and 115 clones. Harvest Brix 22.1º. Gently de-stemmed into 1.5-ton fermenters. 3 to 6-day cold soak, inoculated primary and secondary fermentations. Aged 10 months in 13% new French oak barrels. Unfined and unfiltered. · Moderately dark reddish purple color in the glass. A little more richness and finish compared to the 2010 vintage. The nose leads with aromas of black cherry, underbrush and new oak. Intense attack of blueberry, black cherry and pomegranate fruits with pleasant oak seasoning. Nicely balanced with soft tannins, bright acidity and an assertive citrus-cranberry fueled finish. Score: 92. Reviewed July 12, 2015 ARTICLE »
2010 Airlie Willamette Valley Pinot Noir
12% alc., pH 3.60, TA 0.75, 371 cases, $25. Pommard clone from BeckenRidge Vineyard planted in 1978. Harvest Brix 21.9º. 100% de-stemmed into 1.5- ton fermenters with a high whole berry count. 2-day cold soak, inoculated yeasts fermentation and malolactic fermentation. Aged 11 months in 12% new French oak barrels. Unfined and unfiltered. · Moderate reddish purple color in the glass. Complex nose featuring aromas of black cherry, dark rose petal, bark, baking spice and white pepper. Bright and crisp, with mid weight flavors of fresh blueberry, black cherry and blackberry and a hint of dried herbs. Lovely balance, with peach skin tannins, a perfect touch of oak, and a persistent finish. Score: 91. Reviewed July 12, 2015 ARTICLE »
2009 Airlie Vintner’s Blend Willamette Valley Pinot Noir
13.1% alc., pH 3.55, TA 0.75, 186 cases, $32. A barrel selection. Sourced from estate Dunn Forest Vineyard (70%) planted in 1983 and 1991, and BeckenRidge Vineyard (30%) planted in 1978. Pommard clone. Harvest Brix 23.2º. Gently destemmed into 1.5-ton fermenters, 3-day cold soak, inoculated primary and secondary fermentations, aged 23 months in French oak barrels. Unfined and unfiltered. · Moderate reddish purple color in the glass. Lovely aromatic mix of darker red cherries and berries. Very suave on the palate with a mid weight charge of black cherry fruit accented by a savory herb note. Wonderful balance with felt-like tannins folded in, juicy acidity, and a noticeably long finish. This wine has benefited from additional bottle age, but will drink well for many years. Score: 93-94. Reviewed July 12, 2015 ARTICLE »