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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 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.

WLD6213036_2013 Item# 143543