Blind tasted at lunch. I was eating a squash blossom pizza with plenty of oil, garlic, and cheese, and it tasted like a Loire blend to me at the time. Everyone else guessed Russian River pinot. After I had my salad I saw what they meant. It was good, but not much in the way of QPR.
Drank before dinner. Very good. I like the style - light, lithe, and elegant. A good example of power without weight. Sour fruit was the dominant thing happening, but there was something off in the finish. Like a sweet-tart taste like that which is usually associated with acidulation. Cobb picks early though, and while its not impossible he added acid to a wine that came out to 13.1% alc, it would be sort of odd. The other explanation is that the grapes weren't quite ripe. Still, it was good.