(10% whole clusters used here for the first time--for complexity, according to winemaker Thomas Brown): Good medium red. Wild spices, pepper and strawberry on the highly perfumed nose. Spicy on entry, then shows a distinct green edge that runs through to the slightly bitter finish. I don't find a lot of ripeness or texture here. Will the green element be absorbed with some time in bottle?

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The 2010 Pinot Noir Summa Vineyard is the first wine Brown made with whole clusters, 10% in this vintage. Plums, cherries, mint, tobacco and incense waft from the glass from this attractive, mid-weight Pinot. A finessed, supple finish leaves a lasting impression. It will be interesting to watch this wine evolve, and specifically to see if the use of whole clusters is an experiment or if it becomes a staple of the approach here.

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