I’ll keep my tasting notes on Cambria’s Pinot Noirs short, since the only wine produced in acceptable commercial quantities is the Bench Break. The rest are experimental, small lots, all of them solidly made wines emphasizing the red currants, strawberry, and sweet and sour cherry notes as well as the minerality of Pinot Noir. I didn’t see as much difference in the clonal choices as one might expect, although the alcohol percentages ranged widely. Tel. (888) 339-9463

Shows the ripe, California character of a fine Pinot Noir, with masses of black cherries, red currants and cola, and also the dusty spices of Santa Maria Valley. Tastes a bit direct and primary now, but elegant and dry. Nice with a perfectly grilled steak.——S.H.(4/1/2010)—— 92

The alcohol is pretty high, but the wine is nice and dry, and shows impressively ripe flavors of red cherry pie filling, red licorice, beef jerky, Dr. Pepper cola and smoky cedar. The texture is pure silk and satin. Best now with lamb, steak, even a super burger.——S.H.(9/1/2009)—— 92