International Wine Cellar | Rating: 89($50) Bright ruby. Rich and spicy, with a complex bouquet of strawberry preserves, black raspberry and tarragon. Youthfully primary dark berry skin flavors are complemented by floral pastille and bitter chocolate. A touch hard-edged, with good concentration and finishing grip. No excess fat on this one.Author: Josh RaynoldsIssue: May/June 2008
Burghound | Rating: 91Quite deeply colored. A dramatic, ripe and wonderfully complex nose of red and blue pinot fruit, subtle spice and bottom notes of earth leads to rich, full and broad-bodied flavors that possess excellent mid-palate concentration and solid power on the balanced, intense and beautifully persistent finish. This is a big but not inelegant effort that retains a fine sense of underlying balance that will most please those that want their power pinots to remain harmonious and focused. Note that patience will be required as this is quite firmly structured and will easily last out the next decade.Drink Dates: 2012+Author: Allen MeadowsIssue: 4th Quarter, 2008
Wine Advocate | Rating: 85The 2006 Pinot Noir Kaiser En Bas, has a healthy looking color, some attractive red currants and pomegranate in the nose, but then bites down on the palate in an unflattering way.Author: Robert Parker
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
- 146 bottles owned
- 41 collectors