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Hangtime Pinot Noir 2011

Pinot Noir from California
    13.5% ABV
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    Currently Unavailable $12.99
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    13.5% ABV

    Winemaker Notes

    Hangtime Pinot Noir has vivid red fruit with strawberry flavors, hints of spice, a lithe texture, and well-balanced acidity on the palate. Pair with lean meats seasoned with aromatic herbs, smoked sausage, and wild mushrooms, sit back, and enjoy a little hang time of your own!

    Critical Acclaim

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    Hangtime

    Hangtime

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    Hangtime, California
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    If you're a Pinot Noir or Chardonnay fan, look no further than Hangtime Cellars. Winemaking team Rob Mondavi and Tony Coltrin travel the globe to source the finest fruit from the established and emerging wine regions where these two varieties thrive.

    Although "hang time" may evoke an image of folks on their day off, sipping wine and relaxing in the sun, the name actually refers to the amount of time the grapes spend hanging on the grapevines. The longer grapes spend on the vine, the more time they have to develop the concentrated fruit character that results in wines of distinctive, delicious varietal expression. Appellations have to be warm enough to fully ripen grapes, yet cool enough to prolong this ripening while maintaining the kind of natural acidity that balances rich fruit flavor. These are the spots that Hangtime's winemakers seek for the highest quality Pinot Noir and Chardonnay. They source fruit from cool spots all over the world, from California to Burgundy to New Zealand.

    While there are stylistic similarities — all the wines are well-balanced with aromas of well-ripened fruit — each wine maintains its own distinct nuances, reflecting the unique characteristics of the region it comes from. And you'll know exactly how long the grapes stayed on the vine, because every label is stamped with a number that indicates the hangtime for that vintage.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    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.

    MNC8715F_2011 Item# 120333