By way of background: Chad Pinot Noir is a second-label wine made from grapes of the Sarmento Vineyard in the Santa Lucia Highlands of California. The 2008 vintage is finished at 14.1% alcohol.
Original Tasting and Review, May, 2010:
In the glass: Chad Pinot Noir shows as medium red in the glass, with hints of both purple and brick at the edges. On the nose: Poured at room temperature with a brief decant and swirled vigorously, this Santa Lucia Highlands pinot noir carries bright, bold, red and black stone fruits, with touches of black smoke, oak and detergent.
On the palate: The first elements on the palate are sleek, even, mineral red fruits - bold, lush, plush and still focused, continued waves of minerality and sweet salinity. Nicely clothed in a tailored suit.
And the wrap-up: The finish is lengthy, solid, rich and balanced.
In summary: Overall, an awesome experience of power and balance, with an innate accessibility and friendliness. Rates four stars on the five-star Spirit of Wine scale, with a plus for understated power and eloquence. Best value.
Following long decant: Detergent aroma has blown off, now smoky black and red cherry. Palate and finish have held solid, taut, sweet and mineral - not deteriorated, not enhanced. Does lose just a bit of its dark, smoky character. I declare this equally secure as a pop-and-pour or as a well-decanted pinot noir. Suggests that up to a few years in bottle will not harm things either.
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Updated Review, nine months later, February, 2011: Still medium red in glass, with a sweet and smoky nose. Red currants on the palate with that consistent trace of salinity. Still nicely balanced, with a light edge pointing towards a faint acid grip, with light red fruit sugar in the surround. Holding up perfectly well.
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Updated Review, another nine months, November, 2011: Smoky nose has picked up a touch of vegetable, light but not troublesome. Seems to be thinning just a bit on the palate, but still with the currant and saline elements. We'll give this a try with Thanksgiving turkey today.
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Updated review, another 10 months later, September, 2012: Light to medium red. Light, sweet and smoky still on the nose. Remains gentle, fresh and entirely elegant.
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