Medium ruby, the 2018 Pinot Noir Shea Vineyard opens with delicate notions of charcuterie, aniseed, forest floor and dried blackberries, offering up more nuance with time as it sits in the glass. The medium-bodied palate is firm and juicy, with broody, earthy fruits and loads of energetic lift, finishing long and savory. 1,444 cases produced.

Penner-Ash's medium ruby-purple colored 2017 Pinot Noir Shea Vineyard is a beauty! It has a perfume of blood orange peel, dried roses, woodsmoke and black tea leaves with a core of red currants, licorice, red cherries and cranberry sauce with saline touches. The light to medium-bodied palate is delicately styled but intensely flavored and juicy, finishing very long and very perfumed. 1,257 cases produced.

The 2015 Pinot Noir Shea Vineyard is pale to medium ruby-purple in color and youthfully shy on the nose, giving way to garrigue and pepper over a core of macerated black cherries, black licorice and bramble berry with floral perfume in the background. Light to medium-bodied, the palate sings with dark fruits, warm earth, wet leaves and floral perfume with notes of baking spice. It's held together with plush, grainy tannins and juicy acidity carrying the long, dense finish. This is young and tight but has the stuffing to blossom beautifully. 915 cases produced.

The 2014 Pinot Noir Shea Vineyard, which contains a little whole cluster bunches, has fine lift on the nose; in my mind, this a step up from other vineyards with hints of menthol infusing the vivid red berry fruit. The palate is medium-bodied with a gentle grip in the mouth, tea leaves and bay leaf infusing the black berries and bilberries, adorned with a subtle marine-influenced finish coming through on the satisfying finish. Maybe the pick from Penner-Ash this year - the Shea Vineyard showing its pedigree here.

The 2012 Pinot Noir Shea Vineyard was picked October 9-18 at around 24.8 Brix and aged in 31% new French oak for ten months. Ron Penner-Ash explained that it usually produces darker fruit vis-a-vis other vineyards, and therefore the barrels often undergo slightly more toasting. That certainly comes through on the nose, whereby the fruit expression is slightly smothered by that oak profile. The palate is medium-bodied with "furry" tannin, broody black fruit with a slightly brusque finish that needs a little more finesse and precision.