Mr. Chocolate, perhaps you're right about the high-dollar to high-quality ratio for Pinots, however, DFA has tasted a few Pinots, not all of them cheap, and they all seem to lean toward the "leathery" (as you say) end of the scale, with most parked more firmly in the neighborhood of "musty basement." Even if a pricier PN magnifies and smooths out that characteristic, it's still not the Doctor's preferred area of flavor. Big fruit flavors and spice or chocolate type of things, but you can keep the musty and the leathery. Ick.
But enough of dinner wines, who's up for a glass of Port?