Okay, this is just crazy-talk.
This is a rustic Pinot, with earthy, meaty aromas combined with the famous Carneros bitter cherry. Cinnamon and red-hot candies follow on the palate, along with leather and green-tea flavors. Cherry cola, rhubarb, and damp leaves finish the mix — hitting much of the range of possible Pinot flavors.
Um, I’m not normally a Pinot Noir aficionado to begin with, but no matter what we are taking about, none of that sounds like a particularly appealing combination, and some of it sounds downright nasty in and of itself. Damp leaves? Where do they get this stuff?
(Now playing: Nylons – “Drift Away”)
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Plus, it’s not very useful. “Meaty aromas”? What meats? Ground beef? Calf’s liver? Turkey breast? And just what type of leaves? Be specific!
Oh, those excitable wine afficionados! Dave, I think the wine fanatics have the Macintosh/Apple fanatics beat when it comes to incomprehensible jargon, and this is certainly a great example.
Not to mention that I hate cherry cola and green tea, and the idea of tasting damp leaves is pretty revolting. This description doesn’t make me want to try the wine in question.