International Wine Cellar | Rating: 92(13.0% alcohol): Full, bright red. Huckleberry, spicy oak and a hint of white pepper on the nose, with intriguing soil tones and a sexy floral topnote; showed a wilder herbal component with air. Large-scaled and broad, but with no undue impression of weight to the classically dry flavors of berries, spices and flowers. Finishes with big, dusty, building tannins that should bite into fatty meats. Or, better yet, cellar this for a few years. Some of the low-alcohol boys of Sonoma and Anderson Valley should try to figure out how Ted Lemon is able achieve so much breadth, texture and depth of flavor at 13% alcohol.Author: Stephen TanzerIssue: May/June 2014
Wine Spectator | Rating: 88Very taut and herbal, this is well-built and true to form, presenting a mix of loamy earth, dried berry, sage and underbrush flavors. Ends very dry and savory. Best from 2016 through 2024. 508 cases made.Author: James Laube
See other similar producers:Marcassin,Aubert,Peter Michael
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
- 55 bottles owned
- 23 collectors