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Clos du Bois Pinot Noir 2000

Pinot Noir from Sonoma County, California
  • WE86
Ships Fri, Sep 29
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Winemaker Notes

The 2000 Clos du Bois Pinot Noir is an elegant wine that offers forward cherry and plum flavors highlighted by rich vanilla and toasty oak nuances and a soft supple texture.

Pinot Noir is a very versatile food wine — wonderful with dishes ranging from herbed chicken to peppercorn steak or freshly grilled salmon. The graceful flavors of this Pinot Noir also make a fine accompaniment to many vegetarian dishes.

Critical Acclaim

WE 86
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Clos du Bois

Clos du Bois Winery

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Clos du Bois Winery, , California
Clos du Bois
When Clos du Bois was founded in 1974, Sonoma County was better known for its prunes, walnuts and dairy farms than for its wine grapes. With more soil types than France, Founder Frank Woods recognized the potential of Sonoma County as a world-class wine growing region, and it is here in Sonoma's Alexander Valley where Clos du Bois has been making outstanding wines for more than three decades. Woods' vision was to marry the best of California wines, which were rich, fruit forward and robust, with the best of French wines, which had an undeniable elegance. With a focus on sourcing the best quality grapes from Alexander Valley, Russian River Valley and the surrounding North Coast, the resulting collection of wines highlight the best of Sonoma County in a style that is both elegant and approachable - the signature of Clos du Bois.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

NDV101314_2000 Item# 42959

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