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Cattleya Wines Donum Vineyard Pinot Noir 2014

Pinot Noir from Carneros, California
  • RP94
  • JD94
14.2% ABV
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14.2% ABV

Winemaker Notes

In order to fully enjoy and truly experience this complex Carneros Pinot Noir, it is suggested that you decant first, and then allow it to evolve in your glass. The fruit is sourced from the oldest vines at The Donum Vineyard: The West Slope. These stately vines provide grapes that alchemize into concentrated, seductive silky tannins, intense aromatics an a full promise of complexity.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2014 Pinot Noir Donum Vineyard is a gorgeously elegant, perfumed and floral Pinot Noir that sports a vibrant, translucent purple color as well as medium-bodied richness, a silky, lively texture, integrated acidity and terrific complexity in its violets, exotic spice, peppery herbs and black cherry/framboise aromas and flavors. From a cooler site that's closer to the bay, in Sonoma County, it saw a small portion of whole clusters during fermentation and was aged in three French oak barrels. Drink this elegant and impeccably balanced Pinot Noir anytime over the coming decade or more.
JD 94
Jeb Dunnuck
Made with 45% whole cluster, the 2014 Pinot Noir Donum Vineyard shows more earth, stems and darker Pinot Noir fruit, as well as a rich, concentrated, yet elegant and pure style on the palate. This is another serious wine from Bibiana that bucks the upfront nature of the vintage. It opens nicely with time in the glass, has exceptional length, and will be even better in another year or two. There’s only 60 cases made.
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Cattleya Wines

Cattleya Wines

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Cattleya Wines, Carneros, California
Bibiana González Rave is the founder and winemaker of Cattleya Wines. Born and raised in Colombia and trained as a winemaker in France, she moved to California in 2007 to settle into making extraordinary wines.

In her words: Since my early teenage years, my dream has been to make wine.

At a very young age I was fortunate enough to begin learning how to make wine in France. I trained myself while working with some amazing winemakers who showed me the importance of loving the land, how to respect the farming itself, and to focus on the many details that go into making each drop of wine in each and every bottle.

While studying in Bordeaux and Cognac I learned the required viticulture, enology and microbiology (“wine science”); but most importantly, I was also exposed to the many rituals involved in winemaking–things like pruning, harvesting and bottling–that feel so special and meaningful each season. I told myself that one day a bottle of wine would be infused with the longings of my soul through fruit produced from a specific terroir that spoke to my heart. That place I have found.

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.

CATPN14C_2014 Item# 348570