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Beckon Pinot Noir 2012

  • WW91
750ML / 14.3% ABV
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3.3 10 Ratings
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3.3 10 Ratings
750ML / 14.3% ABV

Winemaker Notes

Bright, garnet red in color, this Pinot Noir leads with classic varietal fruit aromas of fresh red berries and dried herbs, supported by hints of toasty oak and vanilla. Rich and smooth on the palate with a balanced acidity, featuring strawberry and red cherry fruit flavors upfront, followed by elegant notes herbs and vanilla.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
This is Pinot Noir purity—seldom achieved because of marketplace pressures that drive producers to make darker and richer wines. The 2012 Beckon Pinot Noir speaks clearly of the grape variety. Showing red fruit and sage brush notes, this stays on point. A medium bodied wine, this would be a fine choice with lightly grilled salmon. Drinks well now. (Tasted: July 12, 2016, San Francisco, CA)
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Beckon

Beckon

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Beckon, California
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Beckon wines are crafted to reflect the extraordinary natural forces of the Central Coast, expressed in two of California’s greatest varieties: Pinot Noir and Chardonnay. Beckon wines come from established vineyards in prime locations. The vineyards are sustainably farmed, ensuring that the wines offer consistent quality from year to year.

Master Winemaker Bob Blue crafts Beckon wines to capture the Central Coast’s natural balance in the bottle. Beckon wines truly are an invitation to taste Pinot Noir and Chardonnay from California’s Central Coast, one of the most exciting frontiers of New World winemaking.

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

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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.

SWS408651_2012 Item# 160495

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