...most of the pinot noir wines labeled "pinot noir" (thus containing a certain large percentage of those particular grapes) that I've encountered here are made with a medium dry finish. But the only way you'll find out is to drink and taste it. If it's too dry for you, the characteristics you mention are often found in the various merlot wines here. The finish as either dry or less so is controllable by the winemaker, so it's tough to predict whether you'll enjoy your bottle. But all those things you mention are achievable with this grape, I think. I wouldn't give up on pinot noir after tasting only one bottle of it.
My tastes eventually turned more toward wines made by blending, so they are usually labeled with some invented name like "Really Good Red", or "Essential Red Blend", because they don't have enough off any one grape variety to be legally labeled with one grape name.
There was one guy over just across the county line in Sonoma county here who grew that grape (a color sport called "pinot gris", and made wine from it 30-40 years ago, when I first got to California. But he died, and I think whoever inherited the vineyard and winery got wiped out in a fire over the past few years. It's an interesting grape, and during the heyday of Cabernet it didn't show up very much as a varietal. I'm told it's harder to grow, and produces lesser yields per acre. People used it for blending, mostly I think. Then for a while it showed up a lot as "white pinot", where they filtered out the skins after the crush. That stuff was the stuff that didn't age well, and was often a little sweeter.
"Gamay Beaujolais" is actually a California developed clone of pinot, out of UC Davis nearby. That used to show up a lot for a while, but I don't know about the current situation. Anyway, the sum of my experience and knowledge indicates that you should taste yours, maybe with a nice meal of roast chicken and some early Spring vegetables, like spinach salad, or sugar snap peas and roasted potatoes.
The End.