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Baileyana Firepeak Pinot Noir 2010

Pinot Noir from Central Coast, California
  • RP91
  • TP90
14.5% ABV
  • WE92
  • WW91
  • WE92
  • TP92
  • WW91
  • WE90
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4.3 3 Ratings
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4.3 3 Ratings
14.5% ABV

Winemaker Notes

This is a big Pinot, with great acid structure, but soft, smooth tannins. Aromas are of anise, cola and deep dark cherry along with smoky barrel notes. Flavors of candied cherry and red licorice are followed by a spicy mid-palate and a nice vanillin, faintly smoky finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2010 Pinot Noir Grand Firepeak Cuvee boasts gorgeous density and sheer power. Black cherries, menthol, cloves and licorice all take shape in this intense, virile yet beautifully balanced Pinot. Stylistically, this is a California version of Nuits St. Georges. The 2010 spent nine months in French oak barrels, 40% new.
TP 90
Tasting Panel
Deep ruby color; smooth texture with black cherry and spice; round, ripe and crisp with tangy acidity; quite lovely
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Baileyana

Baileyana

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Baileyana, , California
Baileyana
Over 30 years ago, an incredibly smart and spirited woman planted a 3 acre vineyard on her home property in the Edna Valley. Diving without hesitation into a male-dominated industry, Catharine Niven later set out to create authentic, complex yet elegant wines. Named for the place she met her husband Jack, Baileyana offers beautiful, cool-climate Chardonnay and Pinot Noir. Both 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, Baileyana wines remain true to her pioneering spirit, as well as to the genuine, elegant style she exuded when walking into any room. Boldly Beautiful.

Prosecco

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One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version that must meet more stringent production requirements is known as Prosecco Superiore and must come from the town of either Valdobiaddene or Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While it is typically produced in a “brut” (dry) style, its fresh and fruity character preserved by the tank method of carbonation often makes it seem a bit sweeter than it is in reality. “Extra brut” styles incorporating higher levels of residual sugar are quite popular, however.

Made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

CWC967151_2010 Item# 123019

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