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Fort Ross Vineyard Estate Pinot Noir 2012

  • WE94
  • RP93
  • WW91
750ML / 13.8% ABV
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  • WW91
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4.1 16 Ratings
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4.1 16 Ratings
750ML / 13.8% ABV

Winemaker Notes

The dense garnet hue is prelude to the depth and complexity of this generous, full-bodied Pinot Noir. Enticingaromas of black raspberry and boysenberry harmoniously mingle with facets of violet, lavender and savory hints ofsage. Exuberant black cherry, raspberry and bramble berries greet the palate followed by subtle notes of wildstrawberry and spice. Refined, supple tannins and the Fort Ross Vineyard signature minerality are revealed throughthe layered, velvety finish. With its lively acidity and extraordinary balance this seductive Pinot Noir will elegantly evolve.

Critical Acclaim

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WE 94
Wine Enthusiast
Jammy blue fruit and cherries immerse themselves within a context of inviting and densely packed earth in this coastal, estate-grown wine. Spicy acidity and pronounced wood add additional weight and complexity as the texture takes on velvety lushness that’s fully balanced and considerate.
RP 93
Robert Parker's Wine Advocate
The 2012 Pinot Noir Fort Ross Vineyard has notes of black raspberries, kirsch, baking spices, subtle earth and a hint of gravel-like minerality. The wine has terrific fruit on the attack and mid-palate, medium to full body, and a long finish. This is a beauty to drink over the next decade.
WW 91
Wilfred Wong of Wine.com
The 2012 Fort Ross Pinot Noir offers multi-faceted nuances—strawberries, blueberries and blackberries, some earth and dried leaves, hints of brown leaves. Generous on the palate, this wine richness makes it a natural with a crown roast of lamb. Drinks nicely now. (Tasted: August 22, 2016, San Francisco, CA)
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Fort Ross Vineyard

Fort Ross Vineyard

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Fort Ross Vineyard, California
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Nestled on a sunny coastal ridge, overlooking the Pacific Ocean a mile below, Fort Ross'"True Sonoma Coast" vineyard is one of the closest, if not the closest, to the ocean in all of California. From the vineyard you can see the breaking surf and the misty silhouettes of Bodega Head and Pt. Reyes far below. The vineyard's high elevation above the coastal fog and its proximity to the ocean provide a gentle, sunny and temperate climate that has proved to be very favorable for the slow and even ripening of Burgundian varietals.
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On the far western edge of the larger Sonoma Coast appellation, the Fort Ross-Seaview AVA hugs right up against the Pacific coast. Vineyards, planted at rugged elevations between 920 to 1,800 feet, occupy only two percent of the total land in the AVA. Fort Ross-Seaview growers believe that the region boasts an ideal mix of sunshine, cool air and beneficial stress for producing high quality Chardonnay and 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).

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.

MBWPNSO12_2012 Item# 154274

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