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Flat front label of wine

Angeline California Pinot Noir 2013

Pinot Noir from California
    13.9% ABV
    • WE89
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    Currently Unavailable $12.99
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    13.9% ABV

    Winemaker Notes

    This Pinot Noir is a lively garnet color with aromas of intense fruit, luscious cherries and spice. Bright fruit flavors of fresh cranberry and maraschino cherries with lively acidity and orange zest rounded out by a sweet, toasty oak on the finish.

    Enjoy Angeline Pinot Noir with lightly seared tuna, grilled salmon or pork loin in olive oil and oregano.

    Critical Acclaim

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    Angeline

    Angeline

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    Angeline, California
    Image of winery
    Courtney Benham acquired the historic Martini & Prati winery in July 2003, which is now Martin Ray Winery and the home of their Tasting Room. The Tasting Room structure, dating back to the 1900's, used to serve as a stable and bunkhouse where Italian immigrants stayed during harvest and crush. The winery also houses a 1 million gallon production facility.

    Established in 1881 as the Twin Fir Winery, the historic site is distinguished as the oldest winery in continuous operation in Sonoma County and one of the oldest wineries in California. The winery was able to stay in operation during prohibition by selling sacramental wines by train to Rabbis through a winery in New York. Originally known as Martini & Prati, which was established in 1902, the winery was run by five generations of the Martini family.

    Thirty 11,000 gallon old-growth redwood tanks dating back to 1904 are still used at the winery and can be viewed during the winery tour. French oak barrels are primarily used due to its superb quality and oak accents that give the wines vanilla, spice and often herbaceous aromas and flavor. Most of the barrels are used for 5 to 6 years, depending upon the percentages of new, neutral and old wood they want to use on a particular wine.

    Beginning a new era for Martin Ray Winery at this historic site in the Russian River Valley has given them the opportunity to create a home for the Martin Ray and Angeline wines in a very unique and inviting setting. Visit us soon to experience Martin Ray Winery first-hand!

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    STC833961_2013 Item# 140355