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Four Graces Pinot Noir 2013

Pinot Noir from Willamette Valley, Oregon
  • WS92
  • WW91
0% ABV
  • WS93
  • WW92
  • WE90
  • WS90
  • WE89
  • W&S88
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3.8 8 Ratings
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3.8 8 Ratings
0% ABV

Winemaker Notes

Sparking garnet in color, this Willamette Valley Pinot Noir sports aromas of red raspberry and wild strawberry. Flavors are focused and bursting with red and blue fruits, a hint of cocoa and silky smooth tannins.

Critical Acclaim

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WS 92
Wine Spectator
Bright and vibrant, pointing the plum, currant, floral and white pepper flavors into a crisp finish that expands and persists with refinement and presence. Drink now through 2023.
WW 91
Wilfred Wong of Wine.com
Can a wine be both forceful and elegant? I don't know but this one seems to have straddled the line. The 2013 The Four Graces Pinot Noir looks so brooding and dark and drank so easily that I was in bit of shock until it reassured on the palate with its upright and study form on the palate, this is a really cool wine. Dark garnet in color, almost scared me away from even nosing it; kind of woodsy in the nose with black fruit, sweet oak and forest stuff going on; medium bodied and firm on the palate, not as easy as I was assuming it was going to be, the wine's tannins keep it all together; black fruit flavors, with a touch of raspberry and cranberry; inviting in the aftertaste; calls for free-range turkey with all of the trimmings, hey, turkey is not just for Thanksgiving anymore! (Tasted: December 17, 2015, San Francisco, CA)
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Four Graces

Four Graces

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Four Graces, Willamette Valley, Oregon
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Steve and Paula Black began the pursuit of a dream when in 2003 they purchased the 110-acre vineyard located in the Red Hills of Dundee and created The Four Graces. The Four Graces is aptly named after their four daughters – Alexis, Vanessa, Christiana, and Jillian. Brother Nicholas is recognized on the Reserve as "Keeper of The Four Graces."

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

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.

WLD6213036_2013 Item# 143543