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Belle Glos Taylor Lane Vineyard Pinot Noir 2009

Pinot Noir from Sonoma County, California
  • WS92
  • WE91
14.5% ABV
  • WS92
  • WE90
  • WE94
  • WE91
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4.2 5 Ratings
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4.2 5 Ratings
14.5% ABV

Winemaker Notes

At less than six miles from the Pacific Ocean and subject to sometimes ruthless fog and winds, the Taylor Lane Vineyard can make growing grapes an act of faith.

Very dark ruby color. Deep aromas of bright berries mixed with sweet toasty cedar notes. The flavors of cherries, berry pie and cola are abundant with great focus. The medium weight on the palate with balanced acidity lead the flavors through and beyond a supple, tannin laced finish.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
Notably oaky, yet very complex, extracted and deep, with rich dark berry fruit that shows touches of spice and mineral. Picks up a hint of mocha on the finish. Drink now through 2018.
WE 91
Wine Enthusiast
Few California Pinot Noirs get riper or richer than this. It's marked by massive fruit flavors, namely of raspberries and cherries, as well as earthier notes of sauteed mushrooms, cola and tobacco. Very delicious, if a little too soft for comfort. Drink now with mushroom risotto and lamb for a glamorous combo.
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Belle Glos

Belle Glos

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Belle Glos, Sonoma County, California
Video of winery
Belle Glos showcases distinctive Pinot Noirs produced from top growing areas along the California coast: the Santa Lucia Highlands of Monterey County; the Sonoma Coast, Sonoma County; and the Santa Maria Valley, Santa Barbara County. The climate differences are significant, depending on the amount of fog, wind, sunlight and soil type at each site.

Winemaker Joseph J. Wagner is a fourth-generation winemaker from a family with farming and winemaking roots in the Napa Valley since 1906. The name Belle Glos (pronounced BELL GLOSS), honors Joseph’s grandmother, Lorna Belle Glos Wagner, a co-founder of Caymus Vineyards.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

WBW30078904_2009 Item# 107715