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Husch Anderson Valley Pinot Noir 2013

Pinot Noir from Anderson Valley, Mendocino, California
  • W&S93
  • WW90
13.5% ABV
  • W&S93
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13.5% ABV

Winemaker Notes

The 2013 Pinot Noir is a full expression of Anderson Valley terroir. Splendid aromas of pomegranate, bing cherry, orange, sweet herbs, and vanilla can be found with every swirl and sniff. On the palate the wine is round and plush with a fresh acidity to carry the fruit and add length to the finish.

This is an exceptional wine with food and will pair beautifully with a charcuterie plate, pan seared duck breast, wild mushroom risotto, or grilled swordfish

Critical Acclaim

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W&S 93
Wine & Spirits
The Husch family planted the first pinot noir in Anderson Valley in 1971, before selling the winery to the current owners, the Oswalds, in 1979. Vineyard manager Al White has farmed the firm’s grapes since 1974. That wealth of experience and history pays dividends in this bright, refreshing pinot noir from five vineyards, including the Husch estate in Philo and Ferrington in Booneville. The wine is sunny and red-fruited, with a crisp structure, moderate ripeness and a lovely floral aroma that lasts: pure Anderson Valley.
WW 90
Wilfred Wong of Wine.com
Searching for fine Pinot Noirs can be one of the most difficult and arduous tasks for any wine taster. In my most recent hunt for the Holy Grail—wine professionals often say that Pinot Noir is the Holy Grail of all grape varieties—I stumbled onto one of my old favorites from Husch. The 2013 has everything one would want in a Pinot Noir. The wine shows a beautifully light garnet color. In the nose, bright nuances of wild strawberries come right out of the glass with charm and grace. On the palate, the wine is playfully fresh and lively. The wine finishes with a pleasing crispness. (Tasted: May 26, 2016, San Francisco, CA)
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Husch

Husch Vineyards

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Husch Vineyards, Anderson Valley, Mendocino, California
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Husch is a small family-owned winery. Founded in 1971, it is the oldest winery in the picturesque Anderson Valley. The vineyards are comprised of some of the earliest varietal plantings on the valley floor. In 1968, Tony and Gretchen Husch bought the 60-acre Nunn ranch, about equidistant between Philo and Navarro. The land was well known for its yields of apples and grains. They soon planted eight acres on a cool slope with a southern exposure that sweeps down towards the pristine Navarro River. Pinot Noir, Chardonnay and Gewurztraminer quickly became the focus of the small winery. The first official crush was in the fall of 1971, thus making Husch the first winery in the Anderson Valley.

In 1979, Hugo Oswald Jr. bought the 6,000 case Husch Winery from the Husch family. The Oswald family had been growing pears in the Santa Clara Valley, but when the area was expanding they sold the land and headed for the southern tip of Mendocino County in the Ukiah valley. The Oswald family combined the vineyards on their La Ribera Ranch in Talmage with their newly expanding vineyards in the Anderson Valley. This union produced a total growing area of about 200 acres. Today Husch Vineyards is still owned and operated by the Oswald family. Currently three members of the family are involved in the winery: Miles, Ken, and Will. Winemaking is under the direction of Fritz Meier, graduate enologist from Geisenheim University in Germany. Al White, now in charge of all viticulture operations, has been with Husch since 1973.

Through the years Husch has modernized and expanded, but it has never lost its initial rustic charm or reputation for great wines.

Anderson Valley

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Surrounded by redwood forests and often blanketed in chilly, ocean fog, the Anderson Valley is one of California’s most picturesque appellations. During the growing season, moist, cool, late afternoon air flows in from the Pacific Ocean along the Navarro River and over the valley's golden, oak-studded hills. High and low temperatures can vary as much as 40 or 50 degrees within a single day, allowing for slow and gentle ripening of grapes, which will in turn create elegantly balanced wines.

The Anderson Valley is best known for Pinot Noir made in a range of styles from delicate and floral to powerful and concentrated. Chardonnay also shines here, and both varieties are often utilized for the production of some of California’s best traditional method sparkling wines. The region also draws inspiration from Alsace and produces excellent Riesling, Gewürztraminer, Pinot Blanc and Pinot Gris.

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.

HUSPINOT_2013 Item# 154167