1996 Pinot Noir Méthode à l'Ancienne

If pressed for a comparison, we'd have to call this wine Navarro's take on Volnay. This delightful Pinot Noir proffers seductive bouquet of black cherry fruit nuanced with hints of sweet smoke. It's silky smooth on the palate. Flavorful swirls of black raspberry fruit are supported by tasteful sidebars of spice, sweet earth and black truffles. As delicate and feminine as it may be, it's inordinately complex and wonderfully delicious! It's a most Burgundian effort which they call their "Méthode à l'Ancienne" to produce their Pinot Noir. It relies upon a minimal use of modern machinery and traditional Burgundian cooperage. The results speak for themselves! - Hi-Times Wine Cellars, August 1999.

Tight and well structured, with earthy cherry, mushroom, cedar, bark and spice flavors that are well focused. - James Laube, Wine Spectator, Dec 31, 1999.

Pure raspberry fruit with subtle smoky oak are highlights of the Pinot Noir which will be even better with another year of aging. - Norm Roby, Robywine.com, Sept, 6, 1999.

A sort of purple with a stunning aroma comprised of cherries and top soil. Spicy and luscious on the palate. Sharp acidity with long finish. A substantial Pinot Noir (a wine with grip). Impressive. Recommended with salmon, seared tuna, and pork with apples. - Shields Wood, The World's Friendliest Food Wines, December 1999.

This family-run operation has been making pinots since 1978, producing consistent-quality, lighter-style wines. The delicate fruit finish of this one conjures subtle Ranier cherries rather than big, bold Bings and includes hints of baking spices and peppercorns. Try it with fish dishes like red snapper or shellfish stew. - Jennifer Aaronson , San Francisco Magazine, October 2001.

Juicy, medium complexity, medium-bodied, toasty oak. Color of dark ruby; aromas of black pepper, cherry, cola, raspberry and vanilla. Flavors of bing cherry, cedar, creamy, tea leaves. - Tim Fish & Leslie Sbrocco, WineToday.com, August 2, 1999.