International Wine Cellar | Rating: 90($50) Good saturated ruby-red color. Aromas of almost liqueur-like black cherry and black raspberry. Fatter and more mouthfilling than the Cerise, with a more exotic aspect. Very ripe and nicely balanced, though. Finishes with substantial dusty tannins and a peppery nuance. Larger-scaled than the Cerise but less subtle and complex. From a cool vineyard and heavy clay soil, producing what Guthrie describes as a bigger style of pinot.Author: Stephen TanzerIssue: May/June 2006
Burghound | Rating: 90A fascinating nose that mixes somewhat incongruous elements yet is beguiling anyway as there are ripe and sweet red and blue berry fruit aromas, menthol, spice and what I can only describe as a baby/talcum powder nuance that complements the rich, forward, succulent and very stylish medium full flavors that are sappy and noticeably sweet on the solidly long, firm and dusty finish. This is deceptively structured as the succulence of the finish largely buffers the structure but it's there and this should age well.Drink Dates: 2010+Author: Allen MeadowsIssue: 3rd Quarter, 2006
Copain's winemaking practices aim to express each site's unique qualities. Copain wines are highlighted by lower alcohols, natural vibrant acidity, gentle handling of the fruit and wine, native yeast ferments and minimal use of new oak.
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
- 140 bottles owned
- 34 collectors