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Brewer-Clifton Hapgood Pinot Noir 2014

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • RP96
  • TP93
  • WS91
0% ABV
  • RP93
  • WS92
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Winemaker Notes

Aromas of vibrant dark fruit and spice with flavors of blueberry, earth and red plumb.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
A complex, layered 2014 that doesn't skimp on texture, the 2014 Pinot Noir Hapgood has loads of black cherry, dried herbs, sandy soil, licorice and spice box to go with a full-bodied, supple, layered, yet still focused and lively style on the palate. Another rich, textured, yet balanced Pinot Noir from this team, it has solid tannic structure and will cruise for at least a decade in the cellar.
TP 93
Tasting Panel
The 2014 Pinot Noir Hapgood is the ripest and most flamboyant of these Pinots. Sweet floral and spice notes add an attractive upper register and appealing element of delicacy. Soft, supple and expressive, the Hapgood is showing very well today.
WS 91
Wine Spectator
A bit unwieldy now, with the tannins overshadowing the plum, blueberry and raspberry flavors. Eventually finds a nice gliding altitude, turning delicate and tender.
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Brewer-Clifton

Brewer-Clifton

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Brewer-Clifton, Sta. Rita Hills, Santa Barbara, Central Coast, California
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While grounded in traditional ideals matched with extensive studies in Europe, the wines at Brewer-Clifton do not feel the necessity to be fettered by them. Instead, the vintners elect to employ the most sincere and vulnerable wine production practices so as to reinterpret classicism within the aesthetic of the Sta. Rita Hills.

They do not strive to emulate any other producer or any other region as they follow their own pursuit. Brewer-Clifton has espoused itself to the appellation and will continue to do everything possible display and celebrate it in as honest and impactful manner possible.

Sta. Rita Hills

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A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

Pinot Noir

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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).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

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. 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 Villages or Cru level wines.

RGL50014653SX_2014 Item# 260950