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This Monterey Pinot Noir tantalizes the nose with the aromas of concentrated cherry preserve earthy forest fruit and ...Read more...
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30,000 cases made. Estate grown coming from 4 vineyards east of highway 101 Opens with a touch of alcohol on the nose, followed by lots of leather... Read more
It was hotter than hell and the air conditioning was not working. Nothing was in the fridge, so what to drink? Something lighter, maybe a fairly fr... Read more
drank w/take out day after Thanksgiving 2008 Read more
Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice
Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Pinot Noir Wines
Food Pairings for Carmel Road Pinot Noir 375
30,000 cases made. Estate grown coming from 4 vineyards east of highway 101 Opens with a touch of alcohol on the nose, followed by lots of leather and cherry and a surprising amount of minerality. Its very Burgundian in style throughout. In the mouth this wine has notes of cherry and a hint of spice and lots of nice tannins on the finish, with a hint of vanilla. What intrigued me most was the persistent minerality throughout - from the nose to the finish. Pair with spaghetti bolognese.
It was hotter than hell and the air conditioning was not working. Nothing was in the fridge, so what to drink? Something lighter, maybe a fairly fresh pinot. This mid-priced bottle seemed to fit the bill.The color was a medium garnet, translucent, very pretty. The nose was bigger than I expected, since newer pinots often seem to be closed, hiding their odors. It offered black cherries, raspberries, black tea, and, if you kept your nose shoved all the way in the glass long enough, just a touch of cocoa. The palate was similar, with black cherries and raspberries up front, followed by a touch of sweet cocoa powder and tannins. The tannins were surpisingly soft. The finish did not fall right off but lingered a few extra seconds.The next day. The wine spent the night back in the cellar (the A/C was out and I did not want to cook it) under the Vacuu-Vin. The next night it was far more earthy, with mushrooms and earth added to raspberry and darker cherries on the nose. The palate wa still fruity, showing strawbery and raspberry, black tea and, as odd as this sounds, a hint of somethin reminiscent of ginger snaps. The finish was softer and far longer, more obviously teeth-coating. This improved a lot over night, telling me (as if I didn't know, heck, it was an '06) it would actually improve with some cellar time or long decanting.The first night's overall impression was a pretty typical mid-priced Cali-Pinot, mostly cherry and black tea, with enough mid-palate secondary development to justify a "pretty good, I'd drink it mid-week if the restaurant marked up the good stuff beyond reason" rating. In Parker-world that is probably about 84-86.
drank w/take out day after Thanksgiving 2008
This Monterey Pinot Noir tantalizes the nose with the aromas of concentrated cherry preserve earthy forest fruit and hints of rose petals and roasted almonds. Velvety tannins complement the fresh fruit flavors and offer a full body mouthfeel sensation and delightful finish.
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