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Pinot Noir anybody?

Here is a list of some of our top pinots --- pinot noir we currently have in stock:

 
#4030 Roar "Santa Lucia Highlands" Pinot Noir 2005 12/750 ml $372/Case $31/Bottle
The Russian River Valley, Santa Rita Hills, Anderson Valley and the Sonoma Coast have their Pinot fans, yet the loudest buzz these days is over the powerful, intensely fruited Pinots being produced from Santa Lucia Highlands (pronounced: Loo-See-Ah), particularly those grown by two childhood friends named Gary --- Gary Pisoni and Gary Franscioni.  Roar is a partnership of these two Santa Lucia pioneers. Call them the “Odd Couple” --- "The Garys are yin and yang," says Adam Lee, proprietor/winemaker at Siduri, who produces three vineyard-designated Pinot Noirs from both Garys' fruit. "Pisoni "feels" stuff in the vineyard, is instinctive, and Franscioni is more analytical, into the details. Put them together and they're incredible."
The SLH 2005 evokes thoughts of fresh picked strawberries and cherries on a warm day. Harmonious balance between fruit and tight grained tannins provides nice weight and body, while hints of sweet oak and pepper linger on the finish. Aged 11 months in French oak (50% new).  Bottled unfined and unfiltered.

 
#39356 Duckhorn “Goldeneye” Pinot Noir 2004 6/750 $261.00/Case $43.50/Bottle
91 points: Wine Spectator (June 30, 2007).  Featured in "Selected New Releases from Green Wineries"  Goldeneye began making premium quality, cool climate Pinot Noir from its estate winery in the Anderson Valley in 1997. Blending grapes from four estate vineyards planted to 23 clones of Pinot Noir on 11 different rootstocks. The 2004 Goldeneye Anderson Valley Pinot Noir is their eighth vintage.This full-bodied wine has lofty weight yet the wine is supple, elegant and well-balanced. The aroma is inviting with notes of leaf tobacco, mushroom, forest floor, leather, and cinnamon. The flavors are dominated by blueberry, plum, blackberry, and a medley of spices, including clove, cinnamon, and nutmeg.

 
#5444    Mt. Difficulty Pinot Noir 2005, Central Otago NZ       12/750     $288.00/Cs.    $24.00/Btl.
91 Points:  Wine Spectator.  As the “Sideways Effect” continues to manifest itself, sending pinot noir sales through the roof, New Zealand Pinot Noir --- Pinot Noir from Central Otago specifically --- is positioned to be the world of wine’s hottest new thing.  Many people see New Zealand Pinot where Marlborough Sauvignon Blanc was 15 years ago --- and we all know where that is today!  For most of us, New Zealand Pinot Noir isn’t that big of a secret, but finding great one’s under $40 has not been easy. A small winery, with a state-of-the-art facility, located in Bannockburn in Central Otago.  A partnership of four men, each owning at least one of the area’s top pinot vineyards, who are dedicated to farming their 9-11 year old sites to very low yields (old vines, by Central Otago standards!). The Bannockburn area is “Ground Zero” for greatness on everybody’s pinot map.  The unique microclimate, combined with a mix of clays and gravels ideal for viticulture.  Mt Difficulty was named after the mountain over-looking Felton Road and the southern Cromwell basin. This mountain is a very important part of the Bannockburn microclimate providing shelter from the cool winds of the Wakatipu Basin and Gibbston. This wine reflects the nature of the vintage displaying great balance and concentration; red fruits and blackberry dominate the aroma, these are underpinned by forest notes and liquorice. The wine has a sweet front palate which displays these same characters in abundance, the mid palate is fleshy and well textured, finishing with a lovely combination of tannins and fruit.  Blended from their estate sites: Long Gully, Mansons Farm, Target Gully, Pipeclay Terrace, Ferris and Keillor. Typical pinot elevage:15-20% whole cluster fermentation, after 5-7 days of cold soak, aged 11 months in French oak, 

 
#6841 Merry Edwards Pinot Noir “Olivet Lane” 2005 12/750   $63/Btl.

The hallmark of Olivet Lane is an idyllic fruit profile, the epitome of Russian River Valley Pinot Noir. I rely on this heritage vineyard to bring me grapes with complex, intense f lavors and silky texture. Made in what Merry calls: "Méthode à l’Ancienne techniques:"  cold soaking with twenty-five percent whole clusters and fermentation in small tanks, punched down three times daily. Oak aging in custom crafted French barrels, eighty percent of them new, lifted and complemented the natural balance of the bright fruit.  Aromas of rose petals, cherries and a hint of cola fold into mouthwatering flavors of Bing cherries, violets and nutmeg. Located on benchland in the Santa Rosa Plain area of Russian River Valley,the Pellegrini Family’s Olivet Lane Vineyard produces Pinot Noir grapes that are coveted by the finest winemakers in Sonoma County.  This heritage vineyard, one of the oldest in the appellation, has been widely recognized as the source of exalted Russian River Valley Pinot Noir.  In 1973 the Pellegrini family purchased sixty-five acres of apple, prune and olive orchards on West Olivet Lane, with the intention of planting a vineyard.  At the recommendation of Dr. A. N. Kasimatis at the University of California Davis, the Pellegrinis planted Pinot Noir and Chardonnay, developing one of the first vineyards in the Russian River Valley devoted to these two varieties.The vineyard has well-drained gravelly, clay loam soil and a cool, Region I climate.  The Martini clone of Pinot Noir selected for the planting is recognized today as reflecting classic characteristics of the appellation’s terroir.  Merry says, “I rely on Olivet Lane Vineyard to produce hallmark Russian River Valley Pinot Noir with focused Bing cherry flavors and plush texture.”  She has produced a vineyard designate from Olivet Lane every year since founding Merry Edwards Wines in 1997.

#6845 Merry Edwards Pinot Noir “Sonoma Coast” 2005 12/750   $35.50/Btl.
To capture the forward fruit and length on the palate, it's blended from five diverse vineyard sources and multiple clones. The wine is aged for ten months in fifty-two percent new oak barrels crafted by Merry's favorite French coopers. Floral aromas of rose petals and violets give way to delicate fraises de bois, boysenberry and cherry flavors. The wine has a silky texture with mature, sleek tannins, and the ripe, juicy fruit carries through a long, glorious finish.  This Pinot Noir should flourish in the bottle for many delicious years.

 
#6840 Merry Edwards Pinot Noir “Russian River” 2005 12/750   $41.75/Btl.
Three distinguished and unique vineyards - Klopp Ranch, Olivet Lane Vineyard and her own Meredith Vineyard - provided the grapes for this Russian River Pinot Noir. Blended together, the fruit from these properties offers an irresistible fusion of earthiness, dark succulent fruit and sweet oak. Selecting complementary barrel styles for each vineyard, she aged the wine for ten months in fifty percent new French oak, crafted by the finest cooperages in France.  Each element - fruit, oak, acid, and tannin - is integrated into a round, sultry Pinot Noir with clear aging potential. The 2005 Pinot Noir Russian River Valley is a tribute to the grapes from the region and the oak barrels from France that underscore the deep dark fruitiness of this seductive wine.  
A woman --- who almost single handedly paved the way for the women winemakers  of today --- her resumé reads like a who’s-who of the 1970’s and 1980’s.  With the staunch support of her mentor, Dr. Maynard Amerine, she began her career when consulting winemaker Richard Graf and the owners of Mount Eden Vineyards selected Merry to be their winemaker in February 1974. She made three vintages while at Mount Eden and earned a reputation as a rising star in the California wine industry. In summer, 1977 Sandra McIver hired Merry to help build Matanzas Creek Winery from scratch. Merry produced seven stellar vintages at Matanzas Creek, catapulting the brand to national prominence.  While at Matanzas Creek, she began taking trips to France to study clones.  The importance of clones was not recognized in California at the time; vintners and farmers alike considered Merry’s focus heretical. “Joe Swan, a primary mentor for me, was one of few who recognized the importance of clones. Joe and Dr. Harold Olmo of U.C. Davis encouraged my research,” Merry says. She planted seven clones in Matanzas Creek’s Chardonnay vineyard. Harvesting and segregating the fruit in barrel trials, Merry’s pioneer work forever changed the California wine industry.
 

 

Here are the new releases from Bonaccorsi --- ETA Hawaii: "in a week, or so..."
 
 
2005 Bonaccorsi Pinot Noir—Sta. Rita Hills (400 cases produced)  $45.75/Bottle   15 Cases allocated to Hawaii
"A blend of mostly Cargasacchi and Melville, both 115 clone, with a small amount of Fiddlestix Pommard clone.  Fermented on native yeast for 18 months, 50% new French oak. 
“Bright, medium ruby in color.  Inviting floral notes mixed with new leather, button mushroom and lightly toasted oak.  On the palate, strawberry, red plums and cran-raspberry.  Good structure, more red fruits and a lovely, spicy finish.  A winner.”

 
2005 Bonaccorsi Pinot Noir – Presidio (150 Cases Produced) $49.75/Bottle  4 Cases allocated to Hawaii
Jenne says: “I am ecstatic about working with this new vineyard, right outside the Sta. Rita Hills appellation. A biodynamic and organic vineyard by Doug Braun, winemaker for Presidio wines.  I visited this site when it was just dirt and gun shells (former shooting range).  It is amazing what has transpired in the last six years.”  115 clone, from a sloped hill, fermented on native yeast, aged 18 months in 50% new French oak. “Full ruby in color.  Bright fruit nose with initial toasty oak and vanilla on nose.  Spicy, opens to broad blackberry and blue berry like fruits.  Finishes to a maple and vanilla.”

 
2005 Bonaccorsi Pinot Noir– Sanford & Benedict   (120 Cases Produced)   $49.75/Bottle       4 Cases allocated to Hawaii
Jenne took a different approach to this fruit than the previous years.  She did a 20% stem inclusion in the fermentation, used less new oak and kept the wines longer in barrel.  Fermented on native yeast, aged for 18 months in 50% new French oak.  “My favorite of the tasting.  Medium ruby in color with a touch of garnet at the rim.  Lovely aromas, seductive and woodland forest notes.  Immediate red fruits, strawberry, bing cherry and a host of flowers:  lilac, rose and gardenia.  Firm acid and tannin on the palate.  Savory, with cinnamon stick and a touch of cranberry.”


 

Sincerely,
Alan

 

Last modified: 11/29/07