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Center of Effort Edna Valley Pinot Noir 2014

  • WE93
750ML / 14.4% ABV
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750ML / 14.4% ABV

Winemaker Notes

Aromatically pure Pinot Noir, showing a balance of ripe raspberry and earthy/spicy notes. Palate-feel belies the use of traditional whole-cluster fermentation, with a fine-grained tannin texture acting as a backdrop to ripe black fruit flavors. Complex and long - will evolve in the glass over the course of an evening.

Critical Acclaim

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WE 93
Wine Enthusiast
This bottling shows deep black plum, elderberry, rose and purple flower aromas. The palate is dense, with black plum and tart cranberry enhanced by Earl Grey tea and potpourri. Thanks to a strong tannic backbone and buoyant acidity, these flavors are interesting now but will meld together more compellingly in the years to come. Drink 2019–2034. Cellar Selection.
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Center of Effort

Center of Effort

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Center of Effort, California
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From their estate vineyard and winery located in the cool foothills of the Edna Valley, Rob Rossi and Bill Swanson join together with winemaker Nathan Carlson and the farming wisdom of the Talley family, to craft this impressive line up of wines. Sustainably farmed, the vines enjoy thedelicate balance of a cool climate and lean soils, producing wineswith a unique sense of character and place. Originally planted in1978, the vineyard has been given new life under their ownership and we expect to add to the strength of wines from this region.
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California’s coolest wine growing area, Edna Valley excels in the production of high quality Pinot noir, Chardonnay, Rhône Blends and aromatic white wines. It has a cool Mediterranean climate and an incredibly long growing season, giving late-ripening varieties plenty of opportunity to develop great phenolic complexity.

Its northwest to southeast orientation creates a direct path for cool Pacific air and fog to penetrate the valley from the Los Osos and Morro Bay area inwards. Low hillsides of both calcareous and volcanic soils are home to much of the vineyard acreage of the Edna Valley.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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.

COEPN14CE_2014 Item# 254896

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