Cattleya Wines Belly of the Whale Pinot Noir 2017
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Parker
Robert -
Dunnuck
Jeb -
Enthusiast
Wine
Product Details
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Somm Note
Winemaker Notes
Delicate and feminine, the nose is driven by wild raspberries with intermingling notes of sous-bois. This wine is full of nuance, with exquisite, delicate tannins and a long finish.
Professional Ratings
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Robert Parker's Wine Advocate
Grapes for the 2017 Pinot Noir Belly of the Whale come from old vines on the Donum estate, and yields were only one ton per acre. Pale to medium ruby, it has a very pretty perfumed nose of toast, woodsmoke, dried rose petal and violet, perfumed earth, potpourri and autumn leaves, with perfectly ripe blue and red fruits at the core—lots of layers here!. Light to medium-bodied and silky in the mouth, the fruits, spice and floral notes interplay beautifully, supported by very fine, granulated tannins and absolutely intoxicating freshness to carry the long, layered, spicy finish.
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Jeb Dunnuck
The 2017 Pinot Noir Belly of the Whale comes from the Donum Vineyard in Carneros and is a complex, rounded, incredibly complete Pinot Noir. Raspberries, strawberries, spice box, forest floor, and a terrific floral character give way to a medium to full-bodied wine that has ripe, sweet tannins and a texture that just glides over the palate. This is finesse and elegance with beautiful fruit. Drink it over the coming decade.
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Wine Enthusiast
Rounded aromas of roasted cherry, star anise and violet make for a rich yet detailed nose on this bottling by Bibiana González Rave. The bright cherry-compote flavor of the palate is enhanced with eucalyptus, cracked pepper and earthy tones, making for a deliciously complete experience.
Other Vintages
2019-
Dunnuck
Jeb -
Enthusiast
Wine -
Spectator
Wine
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Suckling
James
In her words: Since my early teenage years, my dream has been to make wine.
At a very young age I was fortunate enough to begin learning how to make wine in France. I trained myself while working with some amazing winemakers who showed me the importance of loving the land, how to respect the farming itself, and to focus on the many details that go into making each drop of wine in each and every bottle.
While studying in Bordeaux and Cognac I learned the required viticulture, enology and microbiology (“wine science”); but most importantly, I was also exposed to the many rituals involved in winemaking–things like pruning, harvesting and bottling–that feel so special and meaningful each season. I told myself that one day a bottle of wine would be infused with the longings of my soul through fruit produced from a specific terroir that spoke to my heart. That place I have found.
As early as the 1970s Carneros became known as a source of terrific Pinot Noir, and was one of the first California regions to gain such a reputation. The combination of sunny days, cooling fog and thin clay soils are tailor-made for the variety. Another factor in Pinot Noir’s prominent place here is vintners’ willingness to experiment widely. The history of the grape in Carneros is marked by continuous research into clonal variations, viticultural techniques and site selection. Careful evaluation over time has revealed a signature flavor profile as well. Complex aromas and flavors of cherry, red berry, spice, earth and cola appear time and again in Carneros Pinot Noir. To this day the appellation remains one of California’s standard bearers for the variety.