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Castle Rock Sonoma Pinot Noir 2009

Pinot Noir from Sonoma County, California
    13.4% ABV
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    13.4% ABV

    Winemaker Notes

    Our Castle Rock Pinot Noir is produced from grapes grown in Sonoma County, which is recognized as one of the finest Pinot Noir growing regions in California. Here, the marine influences from the Pacific Ocean provide cooling breezes which give ideal conditions for Pinot Noir grapes, characterized by rich crisp fruit flavors. This elegant well-balanced wine offers aromas of red fruit and spice. On the palate, there are flavors of plum and cherry with oak nuances, and the finish is long and harmonious.

    Critical Acclaim

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    Castle Rock

    Castle Rock Winery

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    Castle Rock Winery, Sonoma County, California
    Since its inception in 1994, Castle Rock Winery has built an enviable reputation for producing high quality wines at affordable prices for discerning wine lovers. This winning formula is highly successful, as proven by an increasing number of customers and members of the wine press, who have given the wines glowing reviews.

    Castle Rock's wines are carefully made from grapes grown in the most prestigious areas of the West Coast states - California (Napa Valley, Sonoma County, Mendocino County, Monterey County, Alexander Valley), Oregon (Willamette Valley), and Washington (Columbia Valley). The company has always focused on making wines with specific appellations in order to allow the local qualities of the wine to be appreciated by connoisseurs.

    The wines are made and bottled at wineries boasting state-of-the-art equipment, located in Napa Valley, Sonoma County, Oregon's Willamette Valley, and Washington’s Columbia Valley. Distribution throughout all states of the United States is through a comprehensive network of fine wine distributors.

    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 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, 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.

    NDF6818_2009 Item# 110057