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Baker Lane Colors Pinot Noir 2014

Pinot Noir from Sonoma Coast, Sonoma County, California
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    Winemaker Notes

    The Colors Pinot Noir has the bright red and dark fruit notes that the vintage is noted for along with a supple mouthful and energetic bounce that comes from its lively measure of acid. While this is more substantial wine than a gulping version of Pinot Noir, it has an easy drinkability that allows it to work with all kinds of fare.

    Critical Acclaim

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    Baker Lane

    Baker Lane

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    Baker Lane, Sonoma Coast, Sonoma County, California
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    Certainly others say that it’s about place, or it begins in the vineyard, but it’s hard to overstate the relevance of that perspective to our efforts at Baker Lane Vineyards. It started when we came upon the fifteen acre hillside spot at the end of Baker Lane (yes it’s a real place, not a fanciful name) in 2002. Although covered at the time in apples, the area’s many surrounding vineyards indicated a clear precedence for viticulture alongside many of the legacy orchards.

    Nothing then was particularly exotic about planting vines in this part of West Sonoma County, that is planting Pinot Noir. Syrah and Viognier though were something of a different story. But, if there is anything about the unfolding narrative of California viticulture, it’s an ever-evolving picture. There are many sites now planted to grapes that would have been unthinkable 25 years ago. Similarly, as winegrowers seek to cultivate fruit with more precise flavors, acid retention and overall balance, the decision to push the envelope climatically becomes a natural choice.

    Just as European winemakers have long championed the distinction of their terroir, we in California are legitimately celebrating their own sense of place. The vivid expression of vineyard character that cooler viticultural sites avails has driven this opportunity more than any other factor. Through 10 harvests we’re gratified to gather the consistent detail and character of their wines. Just as a child has to grow up a bit to reveal its personality, the accumulating collection of flavors presented by our family of wines is helping them know what their working with, and in turn constantly sharpening our approach to the care of the vines. It’s an exciting process to sustainably nurture our grapes and direct them in to the bottle. We hope that the fruit of our efforts is delicious for you as well.

    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.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    SPRBLNPNCO14C_2014 Item# 166397