“Here are some solid selections for Thanksgiving wines. For still wines, I’m thinking red this year. Consider a pinot noir...Modest, economical and tasty California pinots. Traces of cinnamon mark the fruity, garnet-hued 2008 Talbott Pinot Noir Kali Hart.” Peter Gianotti Newsday - Click here
“A fleshy, full bodied, fairly rich Pinot Noir, with intense ripe fruit character (plum, red licorice), and complex toasty, spicy overtones. Very long finish. Great value.” Ronn Wiegand Restaurant Wine - Click here
“Bright straw color, slightly intense tropical fruit nose, lively citrus, pineapple and melon flavor, keen acidity in a good-premium value and versatile general-purpose cocktail or dinner wine; serve chilled.” John Brietlow Winona Daily News
“Talbott is producing its best wines in years with new winemaker Dan Karlsen.” Ray Isle Food & Wine - Click here
“Delightful expressive cherry, root beer nose. Sweet classic cherry, plum pinot noir flavors with a touch of spice. A wonderful example of California pinot noir" Tom Marquardt Annapolis Capitol - Click here
“Here’s a review of a pinot noir that I tasted over the past two days and thought was really terrific, actually an exemplar of what Monterey County pinot should be. This is the Talbott Logan Pinot Noir 2008, Santa Lucia Highlands.
I used the word ‘lovely’ so many times in my notes on the Talbott Logan Pinot Noir 2008 that I started to feel like a songwriter of the 1930s. The color is a lovely medium ruby with a darker, more intense core. The (lovely) bouquet, pure and radiant, offers plum, red currants and a bit of mulberry with hints of sassafras and cloves and a slight undertone of briers and brambles. This is smooth as silk, sleek as satin, subtle and supple, almost edgeless in its impeccable balance. Black cherry and red currant flavors open to elements of smoke, lavender and sandalwood, with further dimensions of forestry earthiness and slate-like minerality, though these qualities are almost subliminal. The wine aged 11 months in French oak but you recognize that act only by a slight increase of woody spice and dryness of texture on the finish.
Just freakin’ lovely. Drink now through 2012 or ‘13.” - Frederic Koeppel BIGGERTHANYOURHEAD.com - Click here
“From a vineyard on top of a 1,200-foot mountain, this Pinot entices with root beer spice, cherry fruit and a dried meat note. It's surprisingly European in its spiciness and savoriness.” Blake Gray Wine Review Online - Click here
“Here's a ripe, luscious Chardonnay -- it's 15.1% alcohol -- that manages to not be overblown. It's quite toasty, with strong notes of ripe pear and a hint of orange blossom on the finish. But it also has noticeable acidity and feels pleasantly leesy on the back of the tongue; no wonder, as it ages 12 months in barrels and the lees are stirred once a month. It's about as good as this style of Chardonnay gets, and if you like rich Chard you'll probably rate it even more highly than I do.” Blake Gray Wine Review Online