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Boson Bucher Pinot Noir 2012

Pinot Noir from Carneros, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    A delicate but complex palate of strawberries and red berries, nectarine and orange peel with ginger and all spice, bright acidity and soft tannins.

    Critical Acclaim

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    Boson
    Boson, Carneros, California
    Image of winery
    Man’s quest to discover the most finite examples of existence will undoubtedly lead to strange and beautiful places. It is impossible to be thorough; possible to lucky, and probable to be creative.

    Anyone who is even remotely interested in science will likely know about the 99% certain discovery of the "Higgs-Boson" at CERN (the particle collider on the border of France and Switzerland) which helps explain how particles get their mass and explores the mysterious “dark energy” of the universe.

    Just as the physicists toil away near Geneva amid concerns of black holes and budget-cuts we try to make a leap in our own understanding of wine. We know Anderson Valley Pinot Noir, those of Mendocino, and treasure Burgundy like our health. But what is happening in neighboring Russian River? With the help of Steve Matthiasson, Sam Sheehan (producer of POE and ULTRAVIOLET) decided to find out.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

    This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

    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.

    RVLPX12PNBBV_2012 Item# 141518