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2004 Marcassin Pinot Noir Marcassin Vineyard

UNITED STATES / CALIFORNIA / SONOMA
abv 14.4%
  • 100 WA
  • 93 WS
  • 95 IWC
  • Variety
    Pinot Noir
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SKU: 74720-2004-750-2B

This item is available by the case only

Total:
$425.00

This is a final sale item

Not eligible for cancellations or refunds

  • Burghound | Rating: 82

    A very odd if notably ripe nose of varnish and burnt vinyl with a strong medicinal component leads to round and suave large-scaled flavors that culminate in an edgy, tangy and moderately bitter finish. This is a difficult wine that is hard to see much positive future development and as such I would not be inclined to age it.
    Author: Allen Meadows
    Issue: 4th Quarter, 2009
  • International Wine Cellar | Rating: 95

    Deep red-ruby color. Initially reticent nose opened spectacularly to show raspberry, mocha, minerals and smoke, along with sexy underbrush and forest floor elements. Began broad but closed and hiding its sweetness but with aeration showed outstanding volume, a seductively spherical texture and a restrained but nonetheless compelling sweetness of raspberry and underbrush flavors. Denser and finer-grained than the Blue Slide Ridge bottling; not obviously superior today but will probably surpass it five years down the road. Finishes with outstanding length.
    Author: Stephen Tanzer
    Issue: May/June 2006
  • Wine Spectator | Rating: 93

    This complex Pinot shows a mix of forest floor, porcini mushroom, dried currant and berry, with touches of smoke, anise and new oak. Pure, focused and concentrated, this is still very tightly wound, ending with a supple texture and a scent of rose petal.
    Author: James Laube
  • Wine Advocate | Rating: 100

    To quote my original tasting note, the 2004 Pinot Noir Marcassin Estate is -utterly profound.- Still youthful, this adolescent hits all the sweet spots on the palate as well as the olfactory senses. Dense plum/purple-colored with notes of Asian soy, porcini mushrooms, roasted meats, barbecue spices and lots of blueberry, plum, raspberry and black currant fruit, it is a deep, full-bodied, opulent tour de force in winemaking. Its youthfulness suggests it will continue to drink beautifully for at least another 15-20 years.
    Author: Robert Parker
  • Self | Rating: 99

    Bottled orgasm!
    Author: SingKevin
  • Self | Rating: 97

    Powerful, bright, complex, and persistent aromas of sweet fruit (blackberry), high toned caramel, French vanilla ice cream, and gravel with hints of dark roasted coffee plus something that I just can't put my finger on - its a moving target - that is enchanting nonetheless. Mouthcoating flavor echo the nose and last for a considerable amount of time. Very impressive and frankly this wine is as good as New World Pinot Noir gets.
    Drink Dates: 2009-2015
    Author: Daniel B
One of the most influential mavens of modern California winemaking, Helen Turley creates in Marcassin wines that are among the most sought-after in California. Though the wines are made following a traditionalist Burgundian style, they are unique, complex representations of California Pinot and Chardonnay. Turley's straightforward winemaking philosophy is, "...great vineyards, meticulously farmed, limited yield, long hang time and natural yeast."

See other similar producers:Kistler Vineyards,Aubert,Flowers Vineyard and Winery

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 Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena 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. Chardonnay and Cabernet Sauvignon 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 Burgundy, 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 Domaine de la Romanée-Conti, Domaine Comte de Vogüé, Domaine Leroy, and Domaine Armand Rousseau.

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 California, particularly Sonoma and Carneros, and top producers include Marcassin, Kistler, and Kosta Browne.

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

  • 527 bottles owned
  • 113 collectors
  • Average collector rating: 98
    (Out of 113 collectors)