2006 Copain - Pinot Noir Cerise Vineyard 750ml

USA - California - Mendocino - Anderson Valley/ Red / Pinot Noir   |     Watch

IWC 89(+?)   Customer 93
2006 Copain - Pinot Noir Cerise Vineyard Front View
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Professional Reviews For This Wine

International Wine Cellar | Rating: 89(+?)

($40) Dark red. Cherry and blackberry aromas are youthfully subdued, slowly opening to offer smoky minerals and fresh rose. Fleshy dark fruit flavors possess good depth and supple texture but are reluctant to stretch out today. Obviously nicely concentrated but this needs some time to express itself.

Author: Josh Raynolds
Issue: Issue 138

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Customer Reviews For This Wine

Rating: 93
Author: Michael S78
Trust Rating: 98
Tasted On: 10/02/2010
Opened and decanted for thirty five minutes. Initial nose of deep, rich, raspberry and spiced cherry with some slight plum underneath. The palate is clean, crisp and inviting with cherry and pepper flavors showing early on. There is an ever-so-slight vanilla edges followed by just a kiss of toast. Two hours in and the structure of the wine favors a really nice mouthwatering acidity and shows off some of the fine tannins. The most inviting part of this wine was the low level of alcohol, 13.6%. This wine paired well with the filet mignon we ate for dinner, truly complimenting the steak's own wonderful flavors. A great example of how California Pinot Noir does not have to be huge and overpowering, excellent wine! Drink extremely well now with a quick decant or hold for a 1+ years.

Author: Steve Y
Trust Rating: 94
Tasted On: 12/04/2008
Drink Dates: 2010-2016

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About This Producer

Wells Guthrie is a fervent believer that great wine begins in the vineyard. In pursuit of this, Copain has sought out vineyards with expositions, soil compositions, climates, clones, and rootstock selections capable of producing wines of distinction and singular character.

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.

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