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Fess Parker Sta. Rita Hills Pinot Noir 2014

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • RP91
  • WS90
14.2% ABV
  • WS90
  • RP90
  • WE90
  • RP90
  • WE91
  • WS90
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4.3 18 Ratings
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4.3 18 Ratings
14.2% ABV

Winemaker Notes

Red garnet color, the 2014 Santa Rita Hills Pinot Noir displays aromas of cherry, forest floor, black tea, baking spices, sandalwood, strawberry and vanilla. On the palate, it unfolds flavors of cherry, cranberry, red currant, grilled herbs, raspberry and vanilla.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
A killer value, the plump, spicy, fruit-filled and complex 2014 Pinot Noir Sta. Rita Hills is medium-bodied, charming, silky and layered on the palate, with tons of charm. Buy a case and drink it over the coming 2-3 years.
WS 90
Wine Spectator
Powerful and well-structured, with savory accents to the red currant, plum and spiced cherry flavors that feature some creamy notes. Hints of mocha show on the richly spiced finish. Drink now through 2020.
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Fess Parker

Fess Parker

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Fess Parker, Sta. Rita Hills, Santa Barbara, Central Coast, California
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The Fess Parker Winery & Vineyard grew out of Fess' vision for the promise of Santa Barbara County as a premier viticultural region. Established in 1989, the family immediately began planting some of the county's most renowned vineyards. Outstanding fruit sources coupled with skilled winemaking are at the core of delivering wines of the highest quality to our consumer. We are proud to boast two Winemaker of the Year recipients – Eli Parker and Blair Fox – focusing on Pinot Noir and Chardonnay, primarily from the Sta. Rita Hills AVA, and estate grown Syrah and Viognier. 

Sta. Rita Hills

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A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.

The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.

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.

PBC9167992_2014 Item# 304353