Burghound | Rating: 89A subtle touch of toast frames dark berry and spice aromas that introduce rich, sweet and mouth coating medium full flavors that offer notable concentration and a textured, dusty and nicely intense finish. There is good power here and this is youthfully awkward and will require several years in the cellar to really harmonize. Good stuff with excellent potential that presently displays just a touch of gas on the finish so I would decant first.Drink Dates: 2010+Author: Allen MeadowsIssue: 3rd Quarter, 2006
International Wine Cellar | Rating: 91Good full red.Pungent aromas of strawberry, raspberry, pepper, nutmeg and blood orange. Sweet, shapely and vibrant, with zesty Burgundian red fruit flavors offering noteworthy inner-palate perfume and energy. Finishes juicy and firmly tannic, with sneaky length.(The Alesia label is used for wines from purchased fruit made by the Santa Cruz Mountains-based Rhys Vineyards.)Author: Stephen TanzerIssue: January/February 2007
Wine Spectator | Rating: 89Smoky cherry, wild berry and raspberry fruit is elegant and delicate, delivered on a sleek beam of acidity. Ends with refreshing fruit vitality and excellent length.Drink Dates: 2006-2009Author: James Laube
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 164 bottles owned
- 59 collectors