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Cobb Wines Jack Hill Vineyard Pinot Noir (1.5 Liter Magnum) 2013

  • W&S95
  • WE90
1500ML / 12.5% ABV
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  • WE94
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1500ML / 12.5% ABV

Winemaker Notes

This 2-acre vineyard overlooks the Freestone Valley near Occidental, north of San Francisco in far western Sonoma County. The soils are the sandy loams typical of the ridgetops of this portion of western Sonoma County. Jack Hill is planted to three clones of pinot noir grown on a west-facing slope. Surrounded by dense oak forest and Douglas fir, this steep vineyard produces the Jack Hill Vineyard pinot noir - a graceful and complex expression of coastal Sonoma County pinot noir.

Critical Acclaim

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W&S 95
Wine & Spirits
This tiny, isolated two-acre vineyard near Freestone is bordered on all sides by coastal evergreens. Its sandstone-based soils grew some beautiful fruit in 2013. Ross Cobb’s even hand coaxed that fruit into a pinot noir with a diaphanous clarity that might make you hold your breath, if you didn’t want to keep smelling the wine: a hint of strawberry, the airy leafiness of oolong tea, the lift of rose petals. It has a quiet but captivating persistence, nothing excessive, nothing missing—the vinous equivalent of a Basho haiku.
WE 90
Wine Enthusiast
Jack Hill is a steep, cold site near Occidental, made hearty by the winds of the Pacific Ocean. The grapes in this bottling take on a caramelized, grenadine/kirsch-like richness. Tangy cranberry and citrus, layered atop a light, bright body, are girded by an underlying juiciness.
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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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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.

SPRCBWPNJH13E_2013 Item# 319762

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