International Wine Cellar | Rating: 89(50% new oak, no stems): Vivid ruby. Aromas of dark berries, cherry pit and cola, with a vanilla quality building in the glass. Fleshy and smooth in texture, offering ripe blackberry and cherry compote flavors and a touch of bitter chocolate. Supple tannins frame a warm, broad finish that continues the cola note. There's a fairly high 3.7 pH in play here, which likely explains the wine's plush, rounded character. (JR)Author: Josh RaynoldsIssue: May/June 2014
Wine Spectator | Rating: 87Appealing, with elegant plum and berry flavors and firm, structured tannins. This is hollow midpalate and ends on a simpler note. Drink now through 2020. 550 cases made.Author: James Laube
Wine Advocate | Rating: 87From the heart of the Russian River AVA, the 2012 Pinot Noir Wohler Vineyard is made primarily from Dijon clones blended with the well-known Wadensville clone used in Oregon, all planted in pure Goldridge soils. Its light color is followed by tart apple skin, pomegranate, plum and clove aromas, tasty cherry pie-like flavors, medium body, and a refreshing, lighter, more finesse-styled personality. It does not have the density and richness of the Ridgetop Vineyard, but it reminds me of a French Cote de Beaune. Drink it over the next 3-5 years.Author: Robert Parker
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
- 24 bottles owned
- 8 collectors