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Gainey Pinot Noir 2014

Pinot Noir from Sta. Rita Hills, Santa Barbara, Central Coast, California
  • WE91
0% ABV
  • WW93
  • TP93
  • WE92
  • W&S91
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Winemaker Notes

Gainey's latest vintage of this delightful wine displays a vivid ruby-red hue and bright, fragrant, fruit-forward aromas of black cherry, red raspberry, blackberry and pomegranate, complemented by a whiff of rose hips tea. On the palate, the wine delivers intense, juicy, strawberry, cherry, plum and blackberry flavors that take on a zesty, tea-leaf spice tone en route to a long, fruitful, mineral-tinged finish.

Delicious now with foods like grilled salmon, rotisserie chicken, roast duck, and lamb. This vibrant, varietally-expressive Pinot Noir also will age gracefully in bottle for the next 2-3 years.

Critical Acclaim

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WE 91
Wine Enthusiast
A solid Pinot Noir for its price, this offers all the expected flavors and strikes a balance between richness and freshness. Wild cherry, anise, sagebrush and slate aromas lead into a palate that packs ripe red fruit upfront, followed by tangy elderberry, plum skin, hibiscus and rose. A touch of elderflower adds depth. Editor's Choice
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Gainey

The Gainey Vineyard

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The Gainey Vineyard, Sta. Rita Hills, Santa Barbara, Central Coast, California
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In 1962, Daniel C. and son Daniel J. Gainey purchased an 1,800 acre ranch on the eastern end of the Santa Ynez Valley. The Gainey Ranch, a combination of cattle, farming, and Arabian horse breeding, became the largest diversified ranching operation in the valley.

Dan J. Gainey retired in 1984 to devote himself to fulfilling his dream of making wine. In 1983, he planted 51 acres of vineyards on the northern boundary of the Gainey Ranch and in November of 1984 the 12,000 square foot Spanish-style winery opened its doors to visitors. Soon after, Dan H. Gainey joined his father and together the father-son team have set out to produce premium, hand-crafted wines made from the best vineyards in Santa Barbara County.

With over 40 years of farming experience behind them, the Gaineys have a connection to the land that few vintners may share. Since the original vineyard planting in 1983, the Gaineys have added 32 acres to their "Home" Ranch, which is primarily planted to the Bordeaux varietals Sauvignon Blanc, Merlot and Cabernet Franc. In 1996, they purchased 120 acres on the western end of the Santa Ynez Valley, a cooler growing region more suitable for Burgundian varietals. In 1997, they planted 35 acres at this "Santa Rosa Hills" Ranch to Chardonnay, Pinot Noir and Syrah, with plans for further plantings in the years ahead.

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 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.

YNG784929_2014 Item# 188929