96 pts James Halliday's Wine companion Magazine Dec 2011/Jan 2012
From the estate vineyard, with seven clones, 10% whole bunches, remainder destemmed, not crushed; five-day cold soak, 12 day ferment with minimal plunging 24% new French oak, 25% one-year old; 11 months in oak. A highly fragrant bouquet with cherry and wild strawberry fruit that carries through to the silky palate. Very attractive wine.
92 pts Stephen Tanzer's International Wine Cellar, Jul/Aug 2011
Light, bright red. An exotic, perfumed bouquet displays raspberry, blackberry, sandalwood and lavender, plus a hint of blood orange. Racy but deep in red and dark berry flavor, showing exotic floral and spice nuances and strong minerality. Finishes on a tangy blood orange note, with excellent clarity.
91+ pts wine Advocate Issue #195 June 2011
A single vineyard wine from the Sexton vineyard planted in 1997, the 2010 Sexton Vineyard Pinot Noir underwent a wild fermentation in small open top fermenters using 10% whole bunches and was matured 11 months in new (30%) and older French oak barriques. Medium ruby-purple colored, it offers a moderate intensity of ripe red cherry and pomegranate aromas with hints of cedar, lavender and cinnamon stick. Light to medium bodied, it gives a good amount of pure red berry flavors supported by crisp acid and a low level of fine-grained tannins. The finish is long with a little cinnamon toast coming though the berry vibrancy. Drink it now to 2015+.