Wine Spectator | Rating: 88Shows a glazed brown sugar edge to the dried berry, prune and fig notes, giving this a rich, unctuous texture and mouthfeel. Drink now through 2020. 400 cases made.Drink Dates: 2016-2020Author: James Laube
Wine Advocate | Rating: 93Woodbridge's Midas touch with Cabernet Sauvignon also extends to his Pinot Noirs. He makes three of them - two from the Sonoma Coast and one from the Southern Napa Valley site called Stanley Ranch that was often used by Berringer. The 2013s are all brilliantly packaged with a gorgeous picture of a cherry pie on the label. Another huge success, is the somewhat weirdly named 2013 Cherry Pie Pinot Noir Huckleberry Snodgrass. This tips the scales at a whopping 15.5% natural alcohol, but shows unbelievably rich, ripe, cherry liqueur-like notes, has a medium-dark ruby/purple color, beautiful texture, ripeness and length. It is as sexy as Pinot Noir can get, so don't be scared off by the relatively lofty alcohol, because there is not a bit of heat or hotness to the wine's smell or taste. Drink now-2023.Drink Dates: 2016-2023Author: 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
- 71 bottles owned
- 11 collectors