94 Points, Wine Enthusiast Advance Buying Guide
“This wine is fruity, fresh and lengthy, with expansive layers of blueberry, strawberry and flowers. From the producer’s first estate vineyard, it offers lasting impressions of earth and spice.”
— Virginie Boone, June, 2018
93 Points, Wine Advocate
“The 2015 Pinot Noir Thale’s Vineyard is pale ruby-purple colored and scented of kirsch, cranberry sauce and rose hip tea with hints of underbrush and lavender. Medium to full-bodied with great poise and expression in the mouth, it features very fine, silt-like tannins and a lively lift to the finish. 740 cases produced.” —Lisa Perrotti-Brown, April 27, 2018
96 Points, Wine Review Online
“A beautifully elegant vineyard designate from a spot that’s new to me, and no doubt will soon be sought after if it’s not already. High toned cherry, cola and cinnamon aromas entice, and lead to a palate that shows optimal balance between silky texture and acidic pop, showcasing the flavors promised by the nose and finishing mouth-watering and lively all at once. Expertly executed!” —Rich Cook, April 10, 2018
90 Points, Pinot File
“Steve and spouse Thale founded MacRostie together in 1987. Thale’s Vineyard surrounds the winery’s new home in Westside Road in the Russian River Valley. The winery’s first estate vineyard. Clones 2A and 23. 100% de-stemmed, inoculated with yeast after a 3-day cold soak. Aged 12 months in French oak barrels, 37% new. Moderately light garnet color in the glass. The nose offers a combination of fruity black cherry aromas and savory notes of earthy flora, herbs and toasty oak. Light to mid weight in style, offering flavors of Bing cherry and purple grape with an accent of baking spice and herbs. Somewhat reserved in character, but displaying satisfactory mid palate intensity and a juicy finish.” – Robert Whitley, Jan. 20, 2018
Four Stars, The Press Democrat
“This is a full-bodied pinot with notes of black cherry, blueberry and toast. It’s buoyed by crisp acid with plenty of upfront, generous fruit. Impressive.” —Peg Melnik, March 13, 2018