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Baileyana Firepeak Pinot Noir 2016

  • WE92
  • WW91
750ML / 14.5% ABV
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4.1 8 Ratings
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4.1 8 Ratings
750ML / 14.5% ABV

Winemaker Notes

Aromas of bright cherry, blackberry, rose petal, and hints of spice burst from the glass of this bright and nicely balanced Pinot Noir. Flavors of dark fruit, blueberry, mocha, and cola flavors along with soft supple tannins create a beautiful finish.

Critical Acclaim

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WE 92
Wine Enthusiast
Damp forest floor, dark berries andcampfire aromas kick off the nose of this twist-top bottling that’s always a solid Pinot Noir for a fair price. The palate is rich with earthy flavors of juniper and turned loam, and there is a rich mulberry component in the background leading into the acid-washed finish.
WW 91
Wilfred Wong of Wine.com
COMMENTARY: While I generally favor more red-fruited Pinot Noirs, I certainly found the 2016 Baileyana Firepeak to be a first-class effort. TASTING NOTES: This wine is showy, firm, and well-built. Its aromas of black fruit, oak, and dried herbs should pair it well with grilled rosemary-infused lamb chops. (Tasted: May 15, 2018, San Francisco, CA)
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Baileyana

Baileyana

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Baileyana, 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.

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California’s coolest wine growing area, Edna Valley excels in the production of high quality Pinot noir, Chardonnay, Rhône Blends and aromatic white wines. It has a cool Mediterranean climate and an incredibly long growing season, giving late-ripening varieties plenty of opportunity to develop great phenolic complexity.

Its northwest to southeast orientation creates a direct path for cool Pacific air and fog to penetrate the valley from the Los Osos and Morro Bay area inwards. Low hillsides of both calcareous and volcanic soils are home to much of the vineyard acreage of the Edna Valley.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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.

VCYD_NI_BA_FI_EV_PN_16_2016 Item# 377924

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