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Artesa Estate Reserve Pinot Noir 2006

Pinot Noir from Carneros, California
  • CG90
14.3% ABV
  • WE90
  • WE93
  • CG91
  • WS90
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4.0 1 Ratings
14.3% ABV

Winemaker Notes

A bright Carneros Pinot Noir filled with aromas and flavors of cherry, raspberry and red currant. This wine is beautifully subtle and multi-layered with hints of nutmeg, cinnamon, leather, cedar chest and smoke from a distant campfire. Combining both elegance and boldness, this wine is wonderful to drink now while it also has the concentration and complexity to age well for 5 years.

Pair with braised beef, duck, goose, pheasant, lamb tangine, osso bucco, plank-roasted salmon, semi-soft, herbed and smoked cheeses.

Critical Acclaim

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CG 90
Connoisseurs' Guide
This classy, polished Pinot Noir leans to the restrained, balanced side of the variety while still delivering a keenly focused look at ripe red cherries, hints of cocoa and rooty, dusty earth nuances. If it is perhaps a bit less dramatic than some of its upscale peers, it does come with a more accessible price and has fairly wide distribution in the market. Its tannic spine adds a French-like, sturdy quality, and, as much as we like this wine now, we expect that it will get better and better over time.
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Artesa

Artesa Vineyards and Winery

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Artesa Vineyards and Winery, , California
Artesa
Artesa's architecturally-acclaimed facility opened as Codorniu Napa in 1991, dedicated solely to méthode champenoise sparkling wine production. But in 1997, with the arrival of a world-class winemaker and a $10 million conversion, the winery shifted focus dramatically. Artesa was born with the inaugural release of ultra-premium still wines in September 1999.

Artesa (ahr TESS uh) means "craftsman" and connotes "handcrafted" in Catalan, language of Barcelona and their owner, Codorníu, one of the world's largest and oldest wineries. The Codorníu Group actually consists of six spectacular wineries whose wines are enjoyed daily in over 100 countries around the globe. So, while Artesa is a relative newcomer to Napa, their heritage is rich. They share five centuries of history with 15 generations of a remarkable winemaking family.

A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine. With no defining regional characteristics, it can be a bit confusing to the general consumer to parse through its many subzones, but the patient wine lover will find many treasures to be discovered here, typically at wallet-friendly prices. Red and white wines are produced here, with more emphasis on the latter, as well as the ultra-popular sparkling wine Prosecco. The region is sheltered from harsh northern European winters by the Alps, which form its northern border, but the climate is still relatively cool, making the Veneto ideal for white wine production.

Much of Italy’s Pinot Grigio hails from the Veneto, where it can range from neutral and inoffensive to crisp and refreshing. Soave, made primarily from the Garganega grape, has a reputation for producing relatively ordinary, bulk wines, but can be very elegant when yields are carefully monitored, with aromas of lemon, almond, and white flowers. Valpolicella is the region’s best-known red wine, with juicy, tart red cherry flavors derived from the Corvina grape. Recioto and Amarone wines made from dried grapes are a regional specialty and can be very intense, heady, and cerebral.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ULL929683_2006 Item# 106353

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