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J Vineyards Russian River Pinot Noir 2007

Pinot Noir from Russian River, Sonoma County, California
  • CG90
14.3% ABV
  • WS91
  • WW90
  • RP90
  • TP92
  • WE90
  • WW90
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5.0 1 Ratings
14.3% ABV

Winemaker Notes

The 2007 vintage is a plush, full wine exhibiting the expressive character of Russian River Valley. An excellent growing season provided a wine of great depth with elegantly composed layers. Aromas of violets, rose and wild blackberry fill the glass. As the wine opens there are hints of cocoa, cinnamon and cloves. The traditional Pinot Noir flavors of cherry and strawberry are fully integrated with the subtle oak tannins.

Critical Acclaim

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CG 90
Connoisseurs' Guide
J's long-production bottling turns out to be very successful in its own right. Its ripe cherryish fruit aromas are tinged with a sweet wisp of lavender and a dollop of creamy oak that stays politely behind the fruit. Medium-full to full in body and particularly well- balanced, it is nicely polished for near-term enjoyment and yet is sure to reward a few years of aging.
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J Vineyards

J Vineyards & Winery

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J Vineyards & Winery, , California
J Vineyards
Founded by Judy Jordan in 1986, J Vineyards & Winery is an independently owned Sonoma County winery. Located on Old Redwood Highway south of Healdsburg, the winery focuses on Brut and Brut Rose sparkling wines, as well as Pinot Noir, Chardonnay and Pinot Gris - terroir-driven varietal wines, produced from estate-grown grapes farmed primarily within Sonoma County's Russian River Valley appellation. In 1994, the first small lots of Pinot Noir varietal wines were produced at J, but sparkling wine continued to be the winery's focus. In 2006, J formally launched an estate varietal program based on its 254-acres of Russian River Valley vineyards. Today, under the direction of winemaker Melissa Stackhouse, J Vineyards & Winery produces several small-lot Pinot Noirs. The winery celebrates its 25th harvest in 2012.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CWC969576_2007 Item# 100862

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