Wine Advocate | Rating: 93The 2010 Pinot Noir Eoin Stage Vineyard jumps from the glass with exuberant dark red fruit, smoke, tobacco, licorice and incense. At times a touch gamy and wild, the 2010 nevertheless has plenty of fruit, not to mention tremendous appeal. The style is juicy and forward, yet structured. Freshly cut roses and violets add lift on the finish. Winemaker Andy Smith used 30% whole clusters here, but the 2010 is really about balance and harmony first and foremost. Anticipated maturity: 2013-2020.Drink Dates: 2013-2020Author: Antonio Galloni
International Wine Cellar | Rating: 94(made from fruit grown in the Sonoma Stage vineyard; 40% new oak): Bright ruby. Sexy, intense perfume of red berry liqueur, Asian spices and incense, with a smoky topnote. Sappy, penetrating and pure, offering juicy raspberry and cherry flavors that put on weight in the glass. Suavely blends richness and vivacity, with excellent clarity of flavor. Alluringly sweet and seamless in texture, with superb length.Author: Josh RaynoldsIssue: May/June 2013
Wine Spectator | Rating: 87Young and tight, with a firm, tannic edge to the raspberry and cherry, ending with a crushed rock aftertaste.Drink Dates: 2013-2018Author: 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
- 129 bottles owned
- 43 collectors