The 2012 Red Hills Estate Pinot Noir comes from a flat, south-facing vineyard on 20-year-old self-rooted Pommard clones. This vintage includes 14% whole cluster from fruit picked October 3-17 undergoing native yeast ferment with ten months in 46% new French oak. The wood component is more conspicuous here and seeps into the brambly red berry fruit profile mixed with clove and allspice. The palate is medium-bodied with a vein of dark chocolate on the entry. It has a slightly powdery texture with good weight and a focused, quite linear finish, hints of vanilla pod on the finish. I feel that the new oak here is just a degree or two too generous and shaves away some of the complexity and poise that nature gave.