pinotnoir)&the&heartbreak&grape& ·...
TRANSCRIPT
Pinot Noir-‐ The Heartbreak Grape
• Is Pinot Noir worth the heartbreak?
1
General wine Informa;on
• Great Whites wines come from Cold Climates
• Great Red wines come from Warm Climates
• Cold climates yields acidity within the final wine
• All grape juice is White
• Red wines fermented with skins, White wine do not
• Tannins exist in skins, seeds, and stems of Grapes
2
Tas;ng Four wines will be tasted per class Each class four 1.5 oz tastes will be offered
Total served per class will be the equivalent of one 6 oz glass
Rinsing glass is not recommended between tastes
3
The Heart Break Grape • Nearly every afflic;on known to affect vines is common among pinot noir
vineyards. • Although quite tolerant of cold climates, it performs best where seasonal
temperature averages 58° to 62° F. • As one of the earliest-‐leafing varie;es, pinot noir is par;cularly
suscep;ble to Spring frosts. • The sharpshooter leaYopper finds pinot noir a perfect host. This bug
carries Pierce's Disease , which can destroy an en3re vineyard in as li6le as three years.
• Leaf roll virus is prevalent in almost all pinot noir plan3ngs over ten years old.
• The pinot vines are not very vigorous and o?en lack adequate leaf cover to protect the fruit from birds, which do much damage.
• Even if the grapes survive the birds, if not picked promptly at maturity, the thin-‐skinned and tender berries shrivel and dry out rapidly (no3ce this shriveling in the photo), resul3ng in a raisiny aroma and neutral flavor.
• Pinot Noir is also one of the more difficult wines to ferment. • Partly due to the presence of 18 amino acids, which are naturally
balanced in this variety, Pinot Noir ferments violently, o?en "boiling" up and out of its container, speeding the process out of control.
• Color reten3on is a major problem for the thin-‐skinned berries. • Pinot is very prone to ace3fica3on and o?en loses the some3mes
promising aromas and flavors it seems to display through fermenta3on and aging, as soon as it is bo6led.
4
Pinot Noir is a fickle grape.
• It wants cool mornings, warm, long a[ernoons and cool, o[en fog enshrouded nights and evenings.
• It will come to the party, but only if the food is exclusive and its feet stay nice and dry. It likes to live in close quarters, but not too close, or it will get lost in the crowd…and it’s never around for very long.
• The best regions for the grape include these similari;es: good drainage, fewer nutrients in the soil and the proper climate condi;ons.
5
Challenges
• Soil – Limestone
• Grape skin thickness – Rot – Overipe – Disease
• Climate – Cool and Rainy
– Rot – Consistency
• Uneven Ripeness – Physilogically ripe grapes
– Hang;me
6
Good Drainage and Fewer Nutrients
• It is best to understand the basics of Pinot Noir. The defini;on of this variety can be found in its very name. Pinot is derived from the French word for pine and is indica;ve of the shape of the cluster (think pineapple or pine cone). Noir, of course, is night or black.
• This vine really does need dry feet to thrive. Studies have found that beeer water reten;on occurs in plants with a fewer total number of roots.
• The lowered quan;ty increases root func;on and efficiency. It makes the plant stronger and less suscep;ble to rot and disease.
• Pinot Noir grapes require more than just strong roots: • the soil structure has to be perfect in order for these vines to flourish. • Soil structure is more important to the grapes’ success than the chemistry of the soil. • Cracks in the soil, sandy deposits or the presence of old root channels make the plant hardier. If
these strict condi;ons are not met, the vine can produce larger clusters, which is bad for this grape in par;cular.
• Sparse water and nutrients produce fewer, more flavor-‐rich clusters of this variety of grape. • Likewise, larger clusters are less full-‐bodied. • The flavor is diluted by water content and the wine loses much of what makes it a noteworthy Pinot
Noir. • O[en the vines are pruned dras;cally to prevent the produc;on of the larger grapes. ie Green
Harvest-‐Vendange Verte • This prac;ce redirects nutrients and water supply to the surviving clusters, providing a beeer fruit.
7
The Ideal Climate • Since its original cul;va;on in the Burgundy region of France, Pinot Noir has been the premiere in
light bodied reds. • It is a descendant of Vi3s vinifera, the common grape vine, which is the chief source for Old World
vines and table wine varie;es. • The composi;on of this wine varies greatly by growing region, though the top producers all lay
roughly within the same la;tudinal line. The season is short, with only about 100 days spent on the vine and cool (55-‐59F) to intermediate
(59-‐63F) temperatures. In the Northern Hemisphere, September is the prime month to harvest, though the season extends from April to October. The Southern Hemisphere is from October to April, with the prime month falling towards the end of January through mid February.
• The three largest producers are France, with almost 76,000 acres of dedicated land, the United States, with just under 74,000 acres, and Germany with a liele less than 30,000 acres. France’s Pinot Noirs are s;ll centered in and around Burgundy. The dominant aromas are earthy: think wet leaves and mushrooms, with a flavor of wild cherry. Germany’s Ahr region lies just outside of France, and produces many of the same earthy notes, but provides a sweeter, more plummy fruit that is reflected in the flavor. In the United States, Oregon is the preferred region. The flavor is much more fruit-‐dominant with black raspberries and cherries. Undertones can range from vanilla and clove to cola and caramel, depending on the terroir.
8
30-‐50 Degrees La;tude Vi;culture 40 Degrees at Bourgogne/Burgundy
9
Characteris;cs of Pinot Noir • Though there are bold differences, each Pinot Noir should have many of the same basic
characteris;cs. • The light ruby body of a glass of Pinot Noir is a thing of subtle beauty. • The wine is semi-‐translucent in the glass, though some vineyards are leaving skins on for as much as
three weeks longer to produce a more dense, greater intensity of red. • This can make for a more acidic wine, along with the loss of the gentle color, leaving some Pinot
Noir tradi;onalists less apprecia;ve. • The dominant flavors are always fruit: raspberry, cherry, plum and cranberry. • Secondary notes follow ranging from earthy to the delicate spice of tea leaves, jammy to more rich
and sweet tones. • Because of the quan;ty produced, Pinot Noir is hard to nail down to one region. • Purists will s;ck to French varietals, with some allowance giving to the Germans. • The American upstarts have a dedicated following, with lots of favorites stemming from Oregon’s
Willameee Valley, par;cularly. • Because the grape has to be pampered, Pinot Noir wines tend to be higher priced than other reds,
but the dedicated following of enthusiasts is an indica;on of the quality of the wine itself. • While this grape varietal puts up quite the stubborn fight year a[er year, there is a reason Pinot
growers are up to the challenge. • Pinot Noir is a staple in the wide world of wine, and it isn’t going anywhere any;me soon.
10
Adjuncts and Typicity
11
World Producers of Pinot Noir
12
Where is Pinot Noir at its best?
• Burgundy • The Willameee Valley in Oregon • Russian River Valley, Sonoma Coast, and the Anderson Valley of California
• Mar;nborough, Waipara, and Central Otago on the south island of New Zealand
• Western Australia
13
Pinot Noir’s History • Pinot Noir is one of the oldest vine grape varie;es known and
was named a[er the pinecone shape of the grape bunches. • Pinot's been cul;vated in Burgundy since the 1st century AD.
One legend has it arriving in Burgundy via the Aedui from their invasions of Lombardy and Italy.
• Another legend has it arriving via the Romans while other tales refer to the Romans finding Pinot already established in the region.
• With the Barbarian invaders driving the Romans from the region, the Catholic church inadvertently became custodian of the fine Pinots.
• The monks used Pinot Noir in their sacraments and hence gained approval for the wine.
• They improved the varietal through careful vineyard prac;ces and by the 6th century, most of Burgundy was divided into church owned vineyards.
• The first documented men;on of Pinot Noir in Burgundy doesn't occur ;ll 1345.
• French monks brought the grape to the Rheingau region where it's been cul;vated since 1470.
• Church owned vineyards were seized and distributed to families in Burgundy during the French revolu;on around 1789 resul;ng in an independently owned and run vineyard model that s;ll survives today.
14
The Pinot Noir Paleee
15
Pinot Noir Flavor Profile
• Fruit: cherry, strawberry, raspberry, ripe tomato • Terroir: mushroom, earth, farmyard, truffle, leather, meat
• Floral: violet, rose petal • Oak (light): vanilla, coconut, sweet wood • Spice:, rosemary, cinnamon, caraway, peppermint • Oak (heavy): oak, smoke, toast, tar • Herbal: rhubarb, beetroot, oregano, green tomato, green tea, black olive
• Boele Age: cedar, cigar box
16
Pyramid of Quality Burgundy
17
Bourgogne
18
Bourgogne Quality Levels • There are basicly 4 different levels of quality. From the
lowest to the highest: • Appella&on Bourgogne means the wine is from the whole
region of Burgundy but we don’t know exactly where. It can be a blend of several fields in the region, classified in “Appella;on Bourgogne”. On the label we can only see the name of the region.
• Appella&on Villages means the wine is from one or several plots classified in “Villages” in the region. On the label the name of a specific town is to be men;oned. (For instance: Gevrey Chamber;n, Marsannay,…) Here we no;ce the classifica;on gets more specific, so we go higher in terms of the quality.
• Appella&on 1er Cru means the wine is from one or several plots classified in “1er Cru” in the region. For this type of wines, the name of the town + “1er cru”, are ALWAYS to be seen on the label.
• Appella&on Grand Cru is the pride of Burgundy Wines. They are the rarest and generaly the best wines we produce in the region. The amount of the Grand Cru produc;on is only 1.5 % of the TOTAL produc;on of Burgundy.
19
Villages in Bourgogne with red wine 1er Cru or Grand Cru Vineyards
20
Côte d’Or = Côte de Beaune + Côte de Nuits
• Burgundy is home to Pinot Noir. • Within the Burgundy region, a 30-‐mile long by 2-‐mile wide stretch of land known as the Côte d'Or (Slope of Gold) consistently produces some of Europe's finest Pinots.
• This strip has ideal chalky, well-‐drained soil, good sunlight exposure with above average temperatures and gentle slopes.
21
What is an A.V.A.? American Vi;cultural Area
An American Vi;cultural Area (AVA) is a designated wine grape-‐growing region in the United States dis;nguishable by geographic features, with boundaries defined by the Alcohol
and Tobacco Tax and Trade Bureau of the United States Department of the Treasury.
The TTB defines AVAs at the request of wineries and other pe;;oners. As of March 2015, there were 230 AVAs in the United States. Prior to the AVA system, wine appella;ons of origin in the United States were designated based on state or
county boundaries. All of these appella;ons were grandfathered into federal law and may appear on wine
labels as designated places of origin, but these appella;ons are dis;nct from AVAs.
22
America’s’s Best Pinot Noir Regions
• Anderson Valley AVA, Mendocino County, California
• Sonoma Coast AVA, Sonoma County, California
• Russian River Valley AVA, Sonoma County, California
• Santa Lucia Highlands AVA, Monterey County, California
• Willameee Valley AVA, Yamhill County Oregon
23
Anderson Valley AVA • Truly gorgeous inside and out, Anderson Valley, a coastal Mendocino -‐appella;on due north of
Sonoma County, is among California’s most chosen spots for cool-‐climate Pinot Noir, and a vi;cultural playground for producers from around the state.
• Anderson Valley winds its way 15 miles between the roadside town of Boonville (where the locals speak their own language to ward off strangers), con;nuing northwest along remote stretches of vineyard and homesteads to the ;ny town of Philo.
• It then con;nues for another 15 miles through Redwood forest toward the Pacific Ocean. • It’s among the coolest places to grow grapes in the state—the annual average temperature hovers
around 55˚F—with ocean fog dri[ing along the Navarro River, cramming into the valley’s hillsides and ridges.
• Here, grapes hang long and low, retaining their natural acidity. Sunlight arrives late and leaves early.Temperatures vary by about 10 degrees from the valley’s northwestern end, nicknamed the Deep End, known for its prolonged seasons of cold nights and temperate days, to its warmer south.
• Thus, Pinots carry different characteris;cs in different pockets. • Those grown closest to the ocean exhibit perfumed black cherry and raspberry, while those from
the warmer ridges impart richer swirls of spice and darker fruit. • They also impart hints of lavender and violet, in addi;on to an herbaceous characteris;c
some;mes traced to the valley’s prolifera;on of pennyroyal, a species of mint. • With preey red fruit, earth and spice on top of enviable structure, Anderson Valley Pinots pair well
with meals. • They have an ethereal quality, but also depth and richness, a proper alignment between acidity and
weight.
24
Sonoma Coast AVA • In the 1980s, certain grape-‐growing interests spearheaded a drive for
an official Sonoma Coast appella;on. • Those most closely involved wanted the eastern boundary extended
to the Napa County border, so their vineyards would be included. • Outrage spread among vintners whose own vineyards were
influenced by, and o[en within view of, the Pacific Ocean, with its winds, fogs and cooling effects.
• The rush to plant grapes on the remote slopes of the California Coast Ranges, in the extreme western part of Sonoma County, began in the 1990s, and accelerated in the 21st century.
• These modern pioneers—Daniel Schoenfeld (Wild Hog), David Hirsch (Hirsch) and others—were not the first to cul;vate grapes on the far coast.
• That was the Russians, who arrived in the early 19th century. • Those early seelers soon found the weather along the beaches so
inhospitable for crops that they moved inland, where the sun actually shined.
• Today, ge{ng grapes to ripen has been solved by plan;ng on the mountaintops, above the fogline, generally star;ng at 800 feet in eleva;on.Pinot Noir is the undisputed heavyweight champion, producing wines of incredible density and weight, yet irresis;ble lightness and grace.
25
Russian River Valley AVA • This scenic valley, 60 miles north of the Golden Gate Bridge, sprawls across
dales and meadows.
• It’s named a[er Russian explorers who seeled in the region 200 years ago, but likely never imagined it as Pinot Noir paradise.
• The valley’s first commercial vineyards were planted in the mid-‐1800s, a[er the Gold Rush petered out and discouraged miners sought new ways to make a living. Vi;culture took off immediately, with railroad lines bringing the newly minted wines to Oakland and San Francisco, but most were hearty blends of thick-‐skinned grapes, like Zinfandel and Pe;te Sirah.
• By contrast, Pinot Noir was slow in coming. There were scaeered plan;ngs in the 1930s of something called Pinot Noir, but what it actually was can no longer be determined. It wasn’t un3l the late 1960s and early ’70s, at the dawn of the bou3que winery movement, that pioneers like Joseph Swan and Joe Rochioli Jr. began the first serious efforts.
• Today, their names stand as iconic inspira3ons to producers of California’s most pres3gious Pinot Noirs. Acreage extends across a spectrum of terroirs of this broad, fairly large appella3on, from warm areas adjacent to Dry Creek Valley southwest to the chilly, breezy Green Valley, where mari3me winds from the west and south temper summer3me highs.
• Consequently, the valley’s Pinots vary in style, from so?, accessible bo6lings to others firm in tannins and crisp in acidity.
26
Santa Lucia Highlands AVA • Part of the mountain range that runs from San Francisco southward, this region—like all of California’s
great Pinot Noir addresses—relies on the cooling influence of the Pacific Ocean to create a haven for this delicate grape.
• The region’s earliest grape-‐growing efforts were by Franciscan missionaries, in the 1700s. But it wasn’t un;l the 1970s that modern pioneers like the Smith family (Paraiso) increased the quality of Monterey County wine by employing superior vi;cultural techniques in plan;ng, as well as estate boeling in small quan;;es.
• During the 1980s and ’90s, the area built a reputa;on for a wide variety of wines, especially Pinot Noir, from pioneers that include the Wagners (Mer Soleil), Robb Talboe and Dan Lee (Morgan).
• Every wine region needs its “character,” however. And in the case of Highlands Pinot Noir, that would be Gary Pisoni.
• His forebears were row-‐crop farmers in the Salinas Valley. Pisoni, envisioning greater things, shocked his father by plan;ng wine grapes at a high eleva;on in the southern part of the Highlands.
• Pisoni’s plan was to sell the grapes to others, with the proviso they vineyard-‐designate the wines to establish the vineyard’s reputa;on.
• It succeeded wildly. Pisoni Vineyard Pinot grapes number among the most coveted in California. • The Pisoni brand itself launched in 1998.Highlands Pinot Noirs vary, from taut, ;ghtly wound versions
from the northwest to broader expressions from the south. These are big wines, but possess superb balance and a degree of elegance.
27
Willameee Valley AVA • Oregon’s best efforts meld the elegance, higher acidity and
longevity of Burgundy with the bright fruit flavors of California. • The region has been extensively soil-‐mapped, adding six sub-‐
AVAs (Chehalem Mountains, Dundee Hills, Eola-‐Amity Hills, McMinnville, Ribbon Ridge, Yamhill-‐Carlton District).
• Significant new investments from Ste. Michelle Wine Estates, Precept Wine, Jackson Family Wines and Burgundy’s Maison Louis Jadot bolster the impression that the region remains the epicenter for excep;onal Pinots.
• Three-‐quarters of Oregon’s wine grape acreage is located in this lush and hilly valley. It ranges 100 miles north to south and 60 miles west to east, with a mari;me climate.
• The area is shielded from Pacific storms by the Coast Range, and from desert heat by the Cascades.
• The best vineyards are planted on sloping hillsides above the valley floor, which provides frost protec;on and less vigorous growth.
• This is cool-‐climate vi;culture, subject to vagaries of weather, especially during harvest.
28
Time to Taste!
29
L’Oliveto, Rosé of Pinot Noir, Russian River Valley, 2018
• Varietal/Blend: 100% Pinot Noir • Farming: sustainable • Soil: gravel and clay • Vine Age: before 1999 • Harvest: between Aug-‐Sept • Fermenta&on: cold fermenta;on in stainless steel to 10 Brix, then barreled down to neutral
French oak • Aging: weekly barrel s;rring once dry / 4 months in barrel, boeled January 2017 • Alcohol: 13.2% • Yeast: selected commercial • Fined: none • Filtered: yes • Produc&on #s: 425 cases • Sourced primarily from the cool climate vineyard sites in the Russian River Valley. Sangiacomo
Amaral Ranch Vineyard and the Teac-‐Mor Vineyard were blended for addi;onal depth, structure and complexity. A mineral and fresh expression of RRV Rose of Pinot Noir.
• Country: United States Region: California Sub Region: Sonoma Coast Vineyard: Sangiacomo Amaral Ranch Vineyard, Teac-‐Mor Vineyard
• Pale, salmon pink in color, the nose offers notes of wild strawberries with a limestone mineral edge. The palate is crisp and bursts with tangerine, melon and cucumber flavors. The finish is focused, clean and refreshing. -‐ Winemaker
• $18 Regular Price; $14 Sale Price
30
Anna`s Way Pinot Noir, Marlborough, New Zealand, 2016
• “Anna’s Way is a tribute from me to my mother, Anna Vavasour. • Alongside my father Pete, Anna was a pioneer in New Zealand’s winemaking industry. • I remember Anna to be bold, stylish and crea;ve by nature, and never afraid to speak
her mind – she is my inspira;on for these wines.”– Louis Vavasour
• The AW mark on the label refers to the wrought iron gates designed by Anna Vavasour, which stand at the entry to the Awatere River Winery.
• Anna's Way label is a tribute to the visionary nature of Anna, who was a true pioneer in New Zealand's winemaking industry.
• This Pinot Noir is made by gentle handling and tradi;onal methods to promote the vibrant fruit characters that Marlborough is famous for.
• The wine has good depth of flavour, sweet fruit on the paleee, hints of earthy complexity, and fine tannins.
• Tas;ng notes -‐ This 2016 Pinot Noir is made from grapes grown in three select vineyards.
• Small batches were inoculated with select yeasts and handled gently in the tradi;onal way, before maturing in French oak for 10 months.
• With notes of brambles, spice, currants and toasty oak, the palate is silky so[ and supported by fine tannins.
• $20
31
Justin Girardin, Santenay, Vieilles Vignes, Côte de Beaune, 2017
• GIRARDIN's family is present in Burgundy since 1570. • Jus;n represents the 13th genera;on: rich from one know-‐how and inexhaus;ble energy, he shows boldness and determina;on. • His experiences outside Burgundy and abroad bring a touch of modernity and crea;vity in the elabora;on of its wines.
• Grape variety-‐ Pinot noir Average age of the vines-‐ 30 years Matura;on-‐12-‐15 months in oak barrels. Tas;ng notes-‐ A supple pleasing wine with red fruits on the nose, to drink up to 5 years old.
• Selected from plots with vine age more than 50 years from the following 'Clos Genets’ a[er the name of an owner. 'St Jean’ the Santenay hamlet where the 12th Century church is dedicated to St John. 'Les Saunières’ coming from the salt found at a shallow depth not far from Santenay's salt water source. • $32
32
Field Recordings, Wonderwall Pinot Noir, Central Coast, 2018
• Curious, you sit down to listen. As you sip your drink, notes flow smoothly from the stage, like cola, gentle but bubbly on the way down — then the snap! of almond bark, the twinge of black cherries as the tempo changes.
• Your heart begins to quicken. The musician opens his mouth to sing, his voice raspy, a touch of smoke, a hint of pepper.
• It draws an emo;on you cannot name, yet it soothes you: like black tea, perhaps, the warm comforts of clove and cinnamon.
• Each element unique but familiar, becoming something new altogether, joined in perfect harmony. You know you are witnessing history.
• Winery notes: "Field Recordings is 35-‐year-‐old winemaker Andrew Jones’ personal catalog of the people and places he values most.
• Having stood in just about every vineyard on the Central Coast, he has a keen eye for diamonds in the rough: sites that are unknown or underappreciated but hold enormous untapped poten;al.
• Andrew produces small quan;;es of soulful wine from these unusual, quiet vineyards.
• The Field Recordings wines are a catalog of single vineyard sites that produces wines with a sense of place and personality.
• Black cherries, figs and almond bark, cola and black tea, with notes of white pepper, clove and cinnamon.
• $24
33
Averaen Pinot Noir, Willameee Valley, 2018 • The cornerstone of our winery. Sourced from over fi[een vineyards which span the Willameee’s sub-‐
AVAs, we vinify each component separately and then blend for a varietally accurate and authen;c representa;on of the Valley as a whole – playing off each site’s specific personality and complementary nature to create harmony and deliciousness.
• VINEYARDS |Our vineyards span the Willameee’s sub-‐AVAs, enabling us to create a wine that is a true representa;on of the Valley as a whole – playing off each site’s specific personality and complementary nature to create a harmonious blend.
• CHEHALEM MOUNTAINS AVA -‐ Chehalem Mountain Vineyard, La Belle Promenade • DUNDEE HILLS AVA -‐ NYSA, Arcus, Red Hills • EOLA-‐AMITY HILLS AVA -‐ Valin-‐Morrissey, Bois Joli, Eola Springs
• MCMINNVILLE AVA -‐ Meredith Mitchell • RIBBON RIDGE AVA -‐ Flanerie • WILLAMETTE VALLEY AVA -‐ Holmes Gap, Cooper Creek, Cro[, Satori Springs • YAMHILL-‐CARLTON AVA -‐ SISU, Deux Vert
• WINEMAKING | Fermenta;on in temperature-‐controlled stainless steel and neutral foudre followed by 10 months aging in Remond, Damy, Cavin, and Stockinger barrels.
• TASTING NOTES | Textbook Willameee Valley Pinot Noir with juicy, fresh fruit and berry flavors -‐ think dark cherry, cranberry, blackberry, more cherry. Clove, mocha, blood orange and vanilla accents abound adding complexity. The texture is ripe and plush with a line of acid running through to keep the wine vibrant. The wine is all about focus, electricity, and verve.
• $23
34
Radio-‐Coteau Pinot Noir, La Neblina, Sonoma Coast, 2015
• Radio-‐Coteau Forestville, Sonoma County, CA Radio-‐Coteau (ra´de o ko to´ -‐ literally, “broadcas;ng from the hillside”) is a colloquial expression meaning “word of mouth.” • Winegrower Eric Sussman first heard the phrase from a friend while living and working in Burgundy. • More than a preference for how you discover these wines, the name reflects a commitment to capturing reflec;ons of soil, seasons, people, and place. • His philosophy highlights this idea, as he has selected cool-‐climate coastal vineyard sites in Western Sonoma County and Anderson Valley. • His goal is to offer wines with vibrant, balanced fruit and a dis;nct sense of place. • To cra[ unique expressions of sites and seasons, he and his winemaking team focus on detailed and sustainable vi;culture in conjunc;on with a natural, non-‐interven;onist approach in the cellar. • They ac;vely collaborate with their growers to enhance the character of each site by promo;ng vine balance and healthy soil. • Allowing the wine to evolve naturally during vinifica;on and elevage preserves the integrity of the vineyard and the vintage. • COASTAL CUVÉE: La Neblina • VINEYARDS: Radio-‐Coteau, Hallberg, Dierke, Alberigi, Laguna • APPELLATION: Sonoma Coast • GEOGRAPHIC LOCATION: Western Sonoma County • VARIETAL: Pinot Noir • SELECTION: Burgundian Heirloom,-‐ 828, 777, 114, 115, 667 • UNFINED & UNFILTERED • Vinous-‐Antonio Galloni • March 2017 | 93 points • “Radio-‐Coteau’s 2015 Pinot Noir La Neblina is so[, succulent and invi;ng. Sweet red cherry, plum, rose petal, spice and lavender infuse this appealing, mid-‐weight Pinot Noir from Radio-‐Coteau. A dollop of whole clusters adds aroma;c nuance, but the Neblina is a wine to drink and enjoy for its exuberant fruit expression, all done in the classic restrained Radio-‐Coteau style.” • $59
35
Wine Fi[y Five • All of these wines are available for sale by Wine Fi[y Five. • There will be a sales sheet on the first presenta;on that can be
used for ordering your wines Wine Fi[y Five or your choice of retailer.
• Anyone who is interested in ordering wine from the class selec;ons should turn in sheet at the last class, or email if you’d like wines earlier.
• You can purchase them by emailing: [email protected] • Wine Fi[y Five offers free home delivery for purchases of $100 or
more. • Wines may also be picked up at our offices in Durham by
appointment. • 10% discount for mixed case purchases. • 919 423-‐1617
36