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Flying Goat Cellars Rio Vista Vineyard Clone 2A Pinot Noir 2010

  • WE91
  • WW90
750ML / 14.4% ABV
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  • WE92
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750ML / 14.4% ABV

Winemaker Notes

Our shy teenager has evolved into Mrs. Robinson. This vintage of 2A offers a garnet color with the spicy characteristics of ground Jamaican Blue coffee on the nose. Blue fruit and tannins coat the palate with a smooth transition at the finish.

Enjoy the full bodied acidity with your favorite heavy proteins, as this is a more structured wine. It's also delicious with mushrooms stuffed with goat cheese, grilled vegetables, flatbread with caramelized shallots, goat cheese and chanterelles. Desserts include blueberry compote or tart or bittersweet chocolate. Great aging potential 5-8 years.

Critical Acclaim

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WE 91
Wine Enthusiast
Pinot Noir specialist Norm Yost hits the varietal’s geeky purists with a straight clonal take, pulling just Clone 2A to deliver this wine. The nose is lighter, with cranberry, leather, butter, vanilla and root beer aromas. Meanwhile the palate is stronger—soft but a tad tannic on entry, with licorice and charred pepper steak on the finish. Equally elegant and forceful.
WW 90
Wilfred Wong of Wine.com
Medium brick, red color; fine, subtle and nicely developing aroma, excellent depth; medium bodied, fine edge on the palate; dry, nice acidity, well balanced; mineral, red fruit and creamy wood in the flavors, evolving now, medium finish, earth in the aftertaste. Drinking quite well now, will continue to improve over the next few years. (Best Served: 2014-2018)
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Flying Goat Cellars

Flying Goat Cellars

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Flying Goat Cellars, California
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Norm Yost has been making wine for over thirty vintages and has a particular passion for Pinot Noir. In 2000, he launched his own label, Flying Goat Cellars, specializing in vineyard designated Pinots from California’s Central Coast.

Two pygmy goats, Never and Epernay, inspired Norm to name his winery Flying Goat Cellars. The goats were his pets and lawnmowers and came to be a source of entertainment and enjoyment, with their unrestrained spiral loops, flipper turns and straight-legged leaps. When pondering a name for his new wines and brand, Norm wanted to project fun, enjoyment, and happiness. While many people put their own name or their children’s name on their label or vineyard, Norm’s playful spirit opted to name it after his kids. His kids, of course, were those two pygmy goat pets, who had always inspired him and made him laugh.

Norm shared his passion with Kate Griffith by courting her with his first release of Goat Bubbles in 2006. We don’t know if it was the bubbles or the winemaker's charm but it culminated in a marriage and a family of wines.

Now Flying Goat Cellars produces about 2,500 cases a year and includes three labels: Flying Goat, Goat Bubbles and YNOT. Flying Goat focuses on vineyard designated Pinot Noirs and Pinot Gris. Goat Bubbles offers four vineyard designated sparkling wines: Rosé, Blanc de Blancs, Blanc de Noirs, and Crémant, all made in the traditional méthode champenoise with the secondary fermentation in the bottle. YNOT is Pinot Noir blended from the finest of Santa Barbara County vineyards.

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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.

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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, 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.

FGT143025_2010 Item# 143025