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Gloria Ferrer Carneros Pinot Noir 2014

Pinot Noir from Carneros, California
  • WE90
  • WW90
14.5% ABV
Other Vintages
  • WE92
  • W&S92
  • TP91
  • WE91
  • WE94
  • W&S92
  • W&S92
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14.5% ABV

Winemaker Notes

The nose is greeted with intense deep black fruit, spice box and bramble. The mouth is full, silky and loaded with concentrated blackberry and black cherry spice and some forest floor. There is just enough sweet oak to support the fruit and the acidity is bright enough to hold it all together. The finish is full and long, bringing you back for another taste.

Try with pan seared duck breast, roasted quail or grilled lamb. Notable side dishes would be a vegetable with a sweet profile such as carrots, beets, caramelized onions and bell peppers. Pairs beautifully with a wide variety of hard or soft cheeses accompanied by fall fruits, dried fruits, and compotes.

Critical Acclaim

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WE 90
Wine Enthusiast
Tight-grained tannins wrap around full-bodied earthiness and fruit, while a mixture of strawberry and cherry is met by bay and a hint of mint. Bright, lively acidity adds to the experience, which succeeds in length and depth.
WW 90
Wilfred Wong of Wine.com
A perfectly poised effort, the smooth-sailing 2014 Gloria Ferrer Pinot Noir stays in grape variety's middle place—ripe fruit aromas and flavors and a well-structured palate. The wine's ripe red fruit pairs it well with salmon from the grill. (Tasted: November 17, 2017, San Francisco, CA)
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Gloria Ferrer

Gloria Ferrer Caves & Vineyards

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Gloria Ferrer Caves & Vineyards, California
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Gloria Ferrer is the offspring of a powerful parent: Freixenet of Spain, the world's largest producer of sparkling wine. Drawn to the promise of California, Freixenet established a California winery, naming it after the wife of Freixenet's president. The winery in Carneros is one of the best stops in all of Wine Country. Visit the aging caves carved in the hillside and enjoy the sun-splashed deck while noshing on roasted almonds and sipping bubbly. Wines produced are Blanc de Noir, Brut, Brut Rose, Chardonnay, Pinot Noir and Rose.
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Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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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, 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.

SOU485494_2014 Item# 361554