Medium color, not as light as some Mendocino pinots I've had but not as dark as some central coast pinots either. Nicely balanced with cherry/plum fruit, smokiness, classic pinot flavors, good texture, moderate acidity, and good structure on the back end with a suggestion of oak. Normally I'm not crazy about Cuvaison pinot noir but this one is a winner from an excellent vintage - and a perfect start to a 3-day weekend. — 11 years ago
Deep color. In the nose, suggestions of eucalyptus and tobacco. In the mouth, medium acidity, good structure? Flavors of vanilla oak, blueberry, cigar box. Good balance, complexity, and lingering finish. I remain impressed by the quality of wines produced by Cornerstone at both midlevel and high end price points. — 11 years ago
Classic Cabernet. Deep color. Classic Cabernet flavors with still-youthful acid and fruit, showing subtle signs of maturity. Beautifully integrated and polished. — 11 years ago
Very light in color. 13.9% alcohol. Good acidity and lively cherry flavor. Smokey flavors balanced by tannin and fruit. Good example of Anderson Valley pinot noir. — 11 years ago
Golden color. Big Calif toasted butterscotch style Chardonnay. Well made but not my favorite style. — 11 years ago
Deep color. Black pepper spice with flavors tending toward leather and tar. A little rough and chewy with moderate acid. Not great but not bad for the price. — 11 years ago
Deeper color than I typically like in a Pinot Noir, more like a Zin or Sangiovese. Very fruity and grapey with moderate, well-integrated tannin and oak. A very sunny Pinot, lush and fruity but without a lot of depth or complexity. And too grapey for my tastes. — 11 years ago
Dark inky color, reminds me of a petite sirah in that respect. Medium body, not the lush Calif style of cab. Good acidity and bright fruit with flavors tending toward raspberry. A little thin and tannic. Young. — 11 years ago
John Hyde
Golden lemony color with no suggestion of pink from the pinot noir. Lightly toasty and yeasty in the nose. Finely carbonated. Flavors of pear and honey give way to buttered toast. — 10 years ago