“The 2014 Pinot Noir 1906 Pommard offers serious fruit intensity, not to mention phenomenal overall balance. Succulent red cherry, tobacco, spice and dried flowers all flesh out in the glass. Pliant and racy, the 1906 Pommard is one of the most approachable of Ross Cobb's 2014s. Today, the flavors are really popping. This is a superb showing from the 2014.”
Antonio Galloni, Vinous Media - 95 Points
“Vivid aromas of crushed strawberry and cherry. Hints of mushroom. Full body, dense fruit with plenty of citrus underneath. Pretty tension to this. Hints of white pepper. Drink or hold.”
James Suckling, JamesSuckling.com
“Medium garnet in color, this wine smells of bright cherry and raspberry fruit. In the mouth silky cherry and cedar notes have a sour, explosive brightness on the palate that is incredibly compelling. Delicious bright fruit with a nice herbal tinge."
Alder Yarrow, Vinography
"The result is an elegant Pinot Noir, which is bright and lively with beautiful aromas of sweet red cherry, savory herb, and rose pedal, with secondary aromas of crushed stone and smoke. It has a medium body and shows great balance and elegance at this stage. It will benefit from some bottle age and flourish over the next 10-12 years."
International Wine Report
“Cobb’s Coastlands Vineyard, ‘1906 Block Pommard’ Pinot Noir is the ‘heavyweight’ of this trio despite being the lowest in alcohol (12.5 percent), reminding us, yet again, that sometimes less is more with regard to ripeness, especially with this variety. The juicy Coastlands Vineyard displays more black fruit compared to the red fruit character of the Rice Spivak bottling. Paradoxically, despite the lower alcohol (less ripe grapes) it has more power and weight. That said, it still shares the captivating ‘flavor without weight’ character and silky, barely noticeable, tannins of the other two bottlings. Cobb has made an extraordinary trio of Pinot Noirs that shows that Burgundy has no monopoly on that grape.”
Apstein on Wine
"Aromatically complex, with floral aromas joined by forest floor, and flavors of wild strawberries, red plums, sasparilla, and dried flowers."
Food & Wine Magazine, Brian Freedman