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Concannon Selected Vineyards Pinot Noir 2012

Pinot Noir from Central Coast, California
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    Winemaker Notes

    Selected Vineyards Pinot Noir is rich in both color and fragrance. With aromas of violet, cherry and Earth, this medium-bodied wine is very food-friendly. Balanced by warm spice accents of cloves and cinnamon, this wine finishes elegant and supple.

    Critical Acclaim

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    Concannon

    Concannon

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    Concannon, Central Coast, California
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    A historic and once-famous Livermore winery, Concannon was bought and sold several times in the 1980's by large conglomerates that were purchasing each other. Each sale resulted in a loss of focus, and the brand suffered. In 1992 Eric Wente of Wente Vineyards saved it from the jaws of destruction by assembling a group of eight investors to buy the winery. However, Concannon Vineyard is a totally separate company in both ownership and operation from Wente Vineyards.

    Nestled amidst the vineyards and rolling hills along the Livermore Valley, Concannon has been widely recognized for crafting full-flavored, complex and award-winning wines. Ocean air pours through the Golden Gate each afternoon cooling the influence of the sun, and enabling the grapes to develop both the ripe sugars and firm acids that fine wine demands.

    Concannon is perfectly positioned geologically, atop a 600-foot-deep bed of gravelly soil. These rocks require the vines to drive their roots deep into mineral-rich deposits, and it also keeps the grape and cluster size in moderation.

    More than 140 of Concannon's 200 Livermore estate acres are Petite Sirah plantings grafted onto improved rootstocks. Over the decades, they have carefully tuned their planting and trellising to take full advantage of the unique terroir. The result: intensely flavored, memorable wines vintage after vintage.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

    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. 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 Villages or Cru level wines.

    ALL7729046_2012 Item# 137643