Thanks to Sandy Fitzgerald for sharing. This was decanted, and I believe that was a very smart move. Fairly dark, saturated color, but in a garnet hue, not ruby. Lovely, deep aromas of red fruits (especially cherry) and a hint of a stony minerality. Aromas echoed on the palate with lots of core to the fruit and a long finish. This seems like a good candidate for further aging. Clearly outstanding. Great food wine.

I need to get back out to my old stompin' grounds and drink some Pinot with you guys.

Time will reward here guys, trust me.

W+A, we just got 06 Arcus in at work and we havn't put it on the list yet. Should we wait a year or just recommend decanting? I tried a small 2 ounce from a bottle the wine rep said had been open for a day. It tasted well.

quote:

Originally posted by mpls wine guy:
W+A, we just got 06 Arcus in at work and we havn't put it on the list yet. Should we wait a year or just recommend decanting? I tried a small 2 ounce from a bottle the wine rep said had been open for a day. It tasted well.

It has been my experience Pinot from Oregon shows best at 8-12 years of age. Exceptions always, but many/most really reward in my opinion.

quote:

Originally posted by Sharkey:
I need to get back out to my old stompin' grounds and drink some Pinot with you guys.

Let us know if you find yourself back here; we'll do our best to justify a trip.

quote:

Originally posted by stickman:
Let us know if you find yourself back here; we'll do our best to justify a trip.

You can count on it!

Sharkey;

Looking forward to meeting any wayfarers travelling to Denver.

W+A is right on again. This wine could easily see another 10 years of bottle before it completely hits it's stride.

The 06 will drink a bit younger. I know restaurants hate to cellar, but I think if you can hold off even two more years everyone will be pleased in the long run. The 06 Arcus for me will be first touched probaly in 2014 just to see how it's doing. But I have a case to play with.