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Baileyana Firepeak Pinot Noir 2001

Pinot Noir from Central Coast, California
    0% ABV
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    Winemaker Notes

    "Truly varietally correct, in the silky mouthfeel, crisp acids, delicate mouthfeel and cherry flavors, but goes the extra mile in achieving real complexity. Addictively drinkable, one of those wines whose pleasure isaccentuated by a slight resistance, due to a sprinkling of dusty tannins."
    -Wine Enthusiast

    Exquisitely concentrated with rich dark color, intense black cherry, spice and cola flavors. This unique blend of multiple clones has enabled us to create a classic Pinot Noir with elegant varietal flavors.

    Critical Acclaim

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    Baileyana

    Baileyana

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    Baileyana, Central Coast, California
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    Over 35 years ago, Catharine Niven envisioned a small vineyard in front of her Edna Valley home that would deliver high quality wines.

    To achieve her goal, she bucked popular California viticultural trends and looked to the old world for her inspiration. She was one of the first women to own a winery and one who wasn’t afraid to do things differently. Baileyana, named for the place where she met her husband Jack, soon outgrew her small home vineyard. It has since been sourced from their estate Paragon Vineyard, Jack’s pioneering plantings going back to 1973. Baileyana offers beautiful, cool-climate Chardonnay and Pinot Noir, which are refined, rich, and perfectly balanced. She wasn’t entirely surprised by Baileyana’s early success, but Catharine didn’t dream that her small project would become the family legacy that it is today.

    Now in the expert hands of the next two generations, the wines remain true to her pioneering spirit, as well as to the genuine, elegant style she exuded when walking into any room.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

    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.

    PBC1451848_2001 Item# 85984