Peirson Meyer Russian River Pinot Noir 2014
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Parker
Robert
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Robert Parker's Wine Advocate
The Pinot Noirs are generally cold-soaked for 4-5 days, fermented with indigenous yeasts and made with whole berries – 100% destemmed. They are generally aged in 35% new French oak prior to being bottled. The 2014 Pinot Noir Russian River comes from an assortment of Dijon clones and exhibits loads of allspice, pomegranate, damp earth, sweet and sour cherries and a medium to full-bodied mouthfeel. This is delicious already and should continue to drink well for another 5-6 years.
Other Vintages
2018-
Parker
Robert
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Parker
Robert
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Parker
Robert
Under both labels, L’Angevin and Peirson Meyer, they now produce a total of 3,000 cases featuring Chardonnay and Pinot Noir from the Sonoma Coast and Russian River, along with Sauvignon Blanc and Cabernet Sauvignon from Napa Valley.
While the Russian River Valley is a large appellation with multiple climate zones and soil types, it is best known for cool-climate varieties, with Pinot Noir as the most celebrated. The grapes benefit from a reliable late afternoon flow of Pacific Ocean fog through the Petaluma Gap and along the Russian River Valley that ensures slow and steady ripening and the preservation of grape acidity. Today many of California’s most highly regarded Pinot Noir vineyards are in the Russian River Valley, along with its sub-appellation, Green Valley.
Historically Russian River Valley Pinot Noirs had bright red fruit and delicate earthy, mineral notes. But changes in viticultural and winemaking practices have led to stylistic changes in some of the region’s wines. Adjustments to canopy management, among other techniques, have resulted in riper fruit and bolder wines as well. These show flavors of black cherry, blackberry, cola, spice and darker, loamy earth tones, accenting traditional Pinot Noir notes of strawberry, raspberry and light cherry.