Made in a lighter style, this is a pleasant Pinot Noir whose elegance make it an appropriate partner now with good food. It’s dry and silky, with cherry, raspberry, anise and cinnamon flavors, and feels just fine in the mouth.——S.H.(11/1/2011)—— 88

Here’s a Pinot that needs some time in the cellar. It’s currently laden with heavy tannins, which accentuate the dry austerity. However, there’s a beautiful heart of black cherries and cola, with a long, spicy finish. Should develop for a few years. ——S.H.(12/1/2009)—— 89

Made in the Schug style, which is to emphasize a balanced, drinkable wine meant to assist food, not overwhelm it. Yet this Pinot is not an austere bystander. Dry and silky, it has intricate cherry, currant, tea, herb, cola and spice flavors that will make a chef’s or sommelier’s task easy. ——S.H.(11/1/2008)—— 89

This veteran winery continues to produce a Pinot Noir that’s less mind-blowingly opulent than some, hewing stubbornly to European traditions of balance. Acidity and tannins co-star with oak. Schug’s flavors get riper every vintage, this year cornering sweet black cherries and spicy cola.——S.H.(12/31/2005)—— 89

This textbook Pinot shows cherry, cola and rhubarb flavors that finish dry. It has some gritty tannins and good acidity, and calls for something rich, like lamb. Schug’s reserve has a history of aging well. Drink now through 2010.——S.H.(5/1/2005)—— 88