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Acacia Carneros Pinot Noir 2008

Pinot Noir from Carneros, California
    14.4% ABV
    • WE90
    • WS87
    • W&S89
    • WS90
    • WS89
    • WE91
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    4.0 1 Ratings
    14.4% ABV

    Winemaker Notes

    The 2008 growing season presented nail-biting challenges that we won't soon forget—frost, wind and hail—yet this Pinot Noir proves that the vintage created many remarkable wines. The orientation and topography of our Carneros vineyards worked in our favor: much of the cold rolled off the slopes, inflicting relatively little frost damage. Mother Nature's mood turned benevolent just in time for the grapes to ripen under ideal, mild conditions. Thanks to great work in the vineyards—and a little luck—we harvested grapes of excellent quality despite temperamental weather conditions.

    Our 2008 Pinot Noir, Carneros, opens with ripe plum, raspberry and blackberry aromas that are perfumed with rose nuances. The rich fruit character is echoed on the palate, picking up notes of nuttiness from oak aging. Fine tannins structure the wine, while bright acidity nicely balances the medium-bodied flavors and gives a bright raspberry flourish to the finish.

    Critical Acclaim

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    Acacia

    Acacia

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    Acacia, Carneros, California
    2008 Carneros Pinot Noir
    Situated just two miles from San Francisco Bay in the Carneros District of Napa Valley, Acacia Vineyard is distinguished by a cool microclimate dominated by wind and fog from the nearby Pacific Ocean, and by shallow, dense clay soils. While these difficult growing conditions limit grape production, they result in Pinot Noir and Chardonnay grapes of rare power and complexity.

    Founded in 1979, Acacia made one of the first Pinot Noirs in the Carneros District. Today Acacia is a leader in the new Carneros by handcrafting compelling Pinot Noirs and Chardonnays that defy conventional winemaking wisdom and consistently exceed expectations. A firm winemaking approach to Pinot Noir highlights the bold character of Carneros fruit while capturing the grape's earthy complexity and silky texture. Acacia's Carneros Chardonnay is ripe and crisp.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

    This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

    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.

    SWS298535_2008 Item# 107682

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