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Aubert Reuling Vineyard Pinot Noir (1.5L Magnum) 2007

  • RP98
  • WS94
1500ML / 0% ABV
Other Vintages
  • RP94
  • WS92
  • WS93
  • RP93
  • RP92
  • RP95
  • WS93
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Winemaker Notes

The 2007 Pinot Noir Reuling Vineyard has more in common with a 1990 grand cru from the DRC than one would expect. Delicious aromas of forest floor, sweet black currants, black raspberries, cherries, and porcini mushrooms are followed by a broad, savory Pinot Noir with tremendous concentration, opulence, and complexity as well as super purity and good acidity. This sensational effort may be one of the most provocative California Pinots made in our times.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
The exquisite, dark ruby/purple-tinged 2007 Pinot Noir Reuling Vineyard offers up copious aromas of blue, red, and black fruits in addition to terrific acidity, a broad expansive mouthfeel, and roasted meat, black raspberry, wild strawberry, and foresty flora characteristics. It is a big, concentrated Pinot Noir that makes a mockery of all the over-cropped Pinots that are promoted as “authentic expressions of terroir,” when in fact, they are made from over-cropped vineyards and prey on those not familiar with what top-flight Pinot Noirs should taste like.
WS 94
Wine Spectator
Dark, ripe and expressive, full-bodied and very complex, with tiers of black cherry, plum, spice, subtle earth and mocha-chocolate notes. Despite its depth of flavor, this sits elegantly on the palate and ends with a delicate combination of flavors. Drink now through 2015.
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Aubert

Aubert

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Aubert, California
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Mark Aubert’s Sonoma Coast vineyard-designate Chardonnays and Pinot Noirs have risen in popularity at a dizzying speed. Aubert’s career in winemaking began in 1989 at Peter Michael under the tutelage of Helen Turley, which led to his time at Colgin, Sloan, Futo and then Bryant Family, before founding Aubert Wines with his wife Teresa in 1999. His wines express the essence of singular terroirs with an effortless grace. Mark crafts the wines of Aubert to speak to a variety of wine lovers with one thing in common – selective palates that expect nothing but the best.

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Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

BOBMAGNUM_2007 Item# 133032