The 2021 Pinot Noir Tavola, a blend of fruit from several vineyards throughout the Willamette Valley, has a pale ruby-purple color and aromas of cranberries, red cherries, orange peel, licorice and baking spice. The light-bodied palate is soft and juicy with crunchy red fruit, generous streaks of allspice and a long, spicy finish. This is easy to drink!

Pale ruby-purple, the 2019 Pinot Noir Tavola has pure aromas of cranberries, blueberries, Earl Grey tea leaves and potpourri. The light-bodied palate is grainy, fresh and floral with very pretty, earth-laced fruit and a long, perfumed finish.

Medium ruby-purple, the 2018 Pinot Noir Tavola has pretty scents of raspberry, cranberry, Earl Grey tea leaves, woodsmoke and floral perfume. The palate is soft and juicy with alluringly perfumed, spicy fruit and an uplifted finish. This is very easy to drink!

Medium ruby, the 2017 Pinot Noir Tavola has broody aromas of woodsmoke, underbrush, dried herbs and tobacco leaf over a core of ripe red and black berry fruit. The palate is medium-bodied, concentrated and earthy with a soft, grainy frame and good freshness, finishing on a baking spice note. This was aged 11 months in 20% new French oak.

The 2013 Pinot Noir Tavola comes from younger vines at lower elevations. Luisa Ponzi told me that to get rid of water she did a lot of saignée and some chaptalization. It is entirely destemmed and matured in French oak for 11 months (20% new). This has a perfectly respectable bouquet with rustic red berry fruit, a tad rough round the edges, but full of vigor. The palate is medium-bodied with muffled red berry fruit, smooth in the mouth, but to be honest, missing some complexity and flesh toward the finish.