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Gary Farrell Russian River Pinot Noir 2009

Pinot Noir from Russian River, Sonoma County, California
  • JS94
  • WE90
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Winemaker Notes

The 2009 Russian River Selection, from yet another strong vintage, possesses bright clarity and medium intensity in appearance with a dark ruby color. Intense aromas of dried dark cherries, plums and raspberries are matched with warm spices like cinnamon, cloves and vanilla. An earthy note of leather adds complexity to the nose. The palate shows medium plus acidity, flavor intensity, body and length with a seductive texture leading to a balanced finish. This wine will continue to reward for years to come!

Critical Acclaim

JS 94
James Suckling

Complex aromas, dried strawberries, cherries and flowers follow through to a full body, with silky tannins and a long savory finish. This wine really makes you want to drink it. Open the bottle now or cellar for three or four years.

WE 90
Wine Enthusiast

Rich, ripe and classy, this shows real pedigree in its structure, with brisk acids, firm tannins and a hint of minerals providing the architecture for the cherry and pomegranate flavors. It finishes totally dry and is ready to drink now.

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Gary Farrell

Gary Farrell

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Gary Farrell, , California
Gary Farrell
A 35-year pioneer in the Russian River Valley, Gary Farrell Winery crafts small-lot artisan wines that capture the balance and stylistic elegance of some of the finest vineyards in the region, including Rochioli, Allen, Bacigalupi, Hallberg, Ritchie, Durrell, Gap’s Crown and Bien Nacido. Our legacy, producing Burgundian-styled, varietally expressive, site-specific Pinot Noir and Chardonnay, is being expertly tended by winemaker Theresa Heredia, who works closely with our growers to showcase the exceptional fruit from their vineyards. A specialist in cool-climate Pinot Noir and Chardonnay, Theresa came to Gary Farrell from Joseph Phelp’s Freestone Vineyards on the Sonoma Coast, where she achieved significant critical acclaim, including “Winemaker to Watch” honors from the San Francisco Chronicle. The Recipient of 352 90+ Scores 2013-2017, including Top 100 Wine and Top 100 Cellar Selections, numerous Editor’s Choice and Cellar Selection Designations, Gary Farrell Vineyards & Winery was named "2015 Winery of the Year" by PinotReport and “2016 Winery of the Year” by PinotFile.

Ribera del Duero

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Ribera red wines are made from Spain's indigenous grape, Tempranillo. The wines have balanced acidity with generous fruit character. Carefully made to underscore the purest expression of Tempranillo, Ribera wines have spice, dark fruit and smoky flavors that enhave anything off the grill. They are unequivocally food-friendly wines.

Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, Ribera del Duero wines pair well with roast meats and aged cheeses.

Ribera del Duero is located in Spain’s Castilla y León region, just a 2-hour drive north of Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PIN313064_2009 Item# 115238

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