Pinot seemed the perfect choice for a dinner of roast pork tenderloin and baked acorn squash, and Bob selected the 2001 Siduri Cerise Vineyard Pinot Noir from California's Anderson Valley. Bob's first comment was that it was "a wolf in sheep's clothing", in that it smelled like pinot but there were all these other big flavors in the way of it tasting like pinot. Me, after an initial rush of sweet berry fruit, all I could get was toasted barrel. As the fruit receded, the wine tasted greener.
The way we serve wine, a bottle will provide two shallow servings each and leave a third in case we don't finish the bottle. We usually do!, but we try to not make that automatic which would be the case with fewer larger servings. And so it was quite marked when the third glass poured very cloudy compared to the first two, and the wine developed some off sour flavors.
I'm confused; I don't know what to make of Siduri any more. But this I didn't like or expect. Have Siduri wines always been so toasted? Have I been so blinded by the huge youthful fruit (which I took a certain guilty pleasure in, though I don't prefer it) that I just couldn't see it? Is it unreasonable to expect a wine to not snuff itself out at five years old like a cheap chardonnay? I have one each left of the Cargasacchi, Gary's and another I can't remember, plus in 02 I have Hirsch and Rosella's. Anyone have any recent experience with any of these?