Francis Ford Coppola Eleanor 2009
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Connoisseurs'
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Wine
Spectator
Product Details
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Winemaker Notes
Blend: 54% Syrah, 46% Cabernet Sauvignon
Professional Ratings
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Connoisseurs' Guide
In this wine, honoring his wife, Francis Ford Coppola has extended yet again the range and reach of his substantial wine interests. With grapes drawn from his holdings in the north coast, he has followed the Aussie model of blending these varieties into a rich, supple and succulent wine, and, in so doing, has eschewed the directives of the "new paradigm" crowd. While never a wine that goes over the top, so too is this deeply drafted effort not a bottling that relies on restraint and limited intensity. Luscious at every stop, it smells and tastes of currants, black cherries, black pepper and caramelized vanilla, is full and nicely mouthfilling on the palate and finishes with fine-grained tannins that will hold it in good stead for years to come.
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Wine Spectator
Ripe, layered and structured, with floral scents to the pure dark berry, spice and cedar notes, ending with a measure of elegance and grace amid fine-grained, minerally tannins. This has all the goods in all the right places, borrowing the best from Sonoma (72 percent) and Napa (28 percent). Syrah and Cabernet Sauvignon. Drink now through 2025.
Other Vintages
2012-
Robert
Parker
Francis Ford Coppola Winery, re-opened in July 2010, is the latest venture from Francis Ford Coppola, whose passion for wine, food and adventure is nowhere more evident than in this new production – a winery resort located in the heart of Alexander Valley, California. Among the many attractions at the property, Francis Ford Coppola Winery features a wine tasting bar, two restaurants, swimming pools, a movie gallery, a performing arts pavilion and a park area with game tables and bocce courts.
Francis puts it best, saying the winery is meant to be "a wine wonderland, a park of pleasure where people of all ages can enjoy all the best things in life – food, wine, music, dancing, games, swimming and performances of all types. A place to celebrate the love of life."
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.