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Etude Heirloom Pinot Noir 2005

Pinot Noir from Sonoma County, California
  • WE96
  • RP90
14.6% ABV
  • RP90
  • WS92
  • WE90
  • RP93
  • WE94
  • WE95
  • RP92
  • BH90
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Currently Unavailable $89.00
Try the 2006 Vintage 84 97
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14.6% ABV

Winemaker Notes

This Pinot Noir begins with an expressive nose of violets, fresh ginger, raspberry and clove. The palate is broad with rich, mouth-filling flavors of crushed red fruit. The velvety tannins and wonderful oak integration carry through on the long finish. This young wine will continue to evolve for several more years and promises exceptional complexity and age-worthiness.

90 Points

"The 2005 Pinot Noir Heirloom reveals the darkest color, the most tannin and structure, but also the deepest fruit. Offering long, rich red and blackberry, roasted herb, forest floor, and gamey notes, good acidity, and plenty of tannin, it is a seriously-endowed Pinot to drink between 2009-2014."
Wine Advocate

91+ Points

"Bright aromas of raspberry, flowers and minerals. Concentrated and distinctly wild, with excellent depth of fruit but less obvious sweetness and pliancy than the Temblor or Deer Camp. This juicy, firmly structured pinot needs at least a couple years of bottle aging to express itself." Stephen Tanzer
International Wine Cellar

94 Points

"Youthful, atypical hue; purple to the rim. Smoky blueberry and plum aromas with a good whiff of eucalyptus. Plump, juicy flavors of black cherry and plum with a lively menthol buzz. Muscles-up in the close with youthful tannins, drying minerals and fresh acidity."
Wine News

"Having tasted the already extraordinary, richly full-bodied 2005 Etude Heirloom Carneros Pinot Noir…we're eager to re-taste it in a year to two to see how time brings out its aromatics and mellows its boldness. A wine that would be ideal for celebrating your own next big anniversary. -Andrew Dornenburg and Karen Page,
Washington Post

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
RP 90
Robert Parker's Wine Advocate
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Etude
Etude, Sonoma County, California
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The underlying philosophy at Etude Wines is that winemaking begins in the vineyard, long before the grapes are harvested. Winemaker, Jon Priest, believes that superior grape growing diminishes the need for intervention by the winemaker, resulting in authentic varietal expression.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

CAR968486_2005 Item# 97037