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DeLoach Central Coast Pinot Noir 2008

Pinot Noir from Central Coast, California
    13.5% ABV
    • WS89
    All Vintages
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    13.5% ABV

    Winemaker Notes

    The fruit for this luscious Pinot Noir was carefully selected from premium vineyards on California's Central Coast, and was partially fermented in wooden open-top fermenters, with a small portion of the blend undergoing whole-cluster fermentation. <>< the="" mouthwatering="" flavors="" of="" strawberries="" and="" bing="" cherries="" greet="" the="" front="" of="" your="" palate="" and="" extend="" to="" the="" more="" herbal="" tastes="" of="" black="" tea="" intermingled="" with="" spearmint="" towards="" the="" back="" of="" the="" palate.="">

    Pairs well with lighter dishes, including semi-soft cheese with walnuts and figs or apple-mustard glazed pork chops.

    Critical Acclaim

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    DeLoach

    DeLoach Vineyards

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    DeLoach Vineyards, Central Coast, California
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    DeLoach Vineyards has been a pioneering producer of Pinot Noir, Chardonnay and Zinfandel in

    Sonoma’s Russian River Valley since 1975. DeLoach seeks to produce exceptional wines that

    spotlight the singular personality of the Russian River Valley, with its rare and bountiful

    convergence of the sea, the soil and the stars. The Boisset family of Burgundy has stewarded

    winegrowing and winemaking at DeLoach since 2003, bringing the techniques and approaches of

    Burgundy to winemaking in the Russian River Valley, which they believed to be California’s most

    expressive terroir for cultivating Pinot Noir and Chardonnay. Under Boisset, DeLoach has grown

    its small-lot vineyard designate wine program, become a certified organic and Biodynamic estate

    vineyard, and implemented traditional Burgundian winemaking techniques such as open-top wood

    fermentors, native yeast fermentations, and hand punch-downs. Wine & Spirits magazine has named

    DeLoach Vineyards a Top 100 Winery twelve times. 

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    CWW19653F_2008 Item# 106179