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Beaux Freres Pinot Noir (1.5 Liter Magnum) 1999

Pinot Noir from Willamette Valley, Oregon
  • WS94
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Winemaker Notes

Our 1999 vintage Beaux Frères has a saturated dark ruby/purple color to the rim. A surprisingly sweet, almost jammy nose of cola, black cherry liqueur, raspberries and blackberries. Despite aging in 80% new François Frères oak, the wood is beautifully integrated and subtle (particularly impressive for such a young wine). Fat, succulent, fleshy and full-bodied, with an intense richness and seamless texture, this wine has the potential to be the most seductive and complex wine we have produced. Think of it as a hypothetical blend of our velvety 1993 with the power and muscle of our 1998, but with softer tannin and lower acidity.

Critical Acclaim

WS 94
Wine Spectator

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Beaux Freres

Beaux Freres

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Beaux Freres, , Oregon
Beaux Freres
The Beaux Frères Vineyard is located on an 86-acre farm atop Ribbon Ridge in the Chehalem Valley near Newberg (Yamhill County, Willamette Valley, Oregon, USA). Tall and stately Douglas fir trees cover nearly 50 acres of the farm, with homestead and winery buildings occupying another 6 acres. The vineyard is situated on 30 acres (24 of which are planted) of steep, contiguous southeast, south and southwest facing hillsides of Willakenzie soils at elevations of around 400 feet.

Planting began in 1988 with Pinot Noir vines planted tightly spaced at a density of about 2200 plants to the acre. Currently the vines range in age from 3 to 12 years and are a mixture of own-rooted Pommard and Wädenswil clones and various of the new Dijon clones on phylloxera-resistant rootstocks.

This new parcel is located a good spoon-mashie-niblick combination as the golf ball flies northwest from heart of The Beaux Frères Vineyard. The 'Upper Terrace' vineyard is ten plantable acres of southeast-facing hillsides of Willakenzie soils at elevations similar to those of The Beaux Frères Vineyard. Eight of the ten acres are currently planted to various of the new Dijon clones of Pinot Noir. We look for good things to come from this new parcel beginning with the 2002 vintage.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

DISBFMAG_1999 Item# 25930

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