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Kazmer & Blaise Carneros Pinot Noir 2001

Pinot Noir from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    Flavors of ripe plum, cherry and blackberry undeniably identify this Kazmer & Blaise wine as Pinot Noir, while the conifer forest aroma points to the Carneros appellation. Roasted meat, sage and sweet pipe tobacco speak to the time the infant wine spent in barrels as it finished fermentation. White pepper and clove spice may originate in the hard soils and marginal climate in the Tokaj forest. And finally, the soft coat of tannin provides a velvet sweet weight to the mouth-feel and owes its presence to the vintage and the vineyard.

    Critical Acclaim

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    Kazmer & Blaise

    Kazmer & Blaise

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    Kazmer & Blaise, Napa Valley, California
    Our vineyard has been in Peter (Kazmer) Molnar’s family since the early Seventies. Carneros soils began as the bed under San Pablo Bay. The silt of marine plants and animals decomposing over time, integrating with the finest particles of eroded rock, became clay. This dark and heavy soil comprises most of the vineyard land in Carneros, but as the bay retreated and the drainage of Napa and Sonoma Valley cut through the clay, deposits of pebbles accumulated on the embankments. It is one such patch that lies under our vineyard.

    Kazmer & Blaise Pinot Noir distinguishes itself within the Carneros appellation. A gravelly vineyard makes for better drainage and reduces soil compaction to allow deeper root penetration. With its roots seeking nutrients and water below the clay layer, the vine expresses its circumstance with unique flavors.

    Our winemaking approach is informed by Burgundian tradition but tailored to the unique fruit of our vineyard and to the Carneros climate. Farming and winemaking in California have evolved to accommodate the generous growing conditions in which we thrive. Where Californian winemaking previously emulated the techniques that suited the cooler climate of Burgundy, we recently have redefined tradition. Both in the vineyard and cellar our approach acknowledges and embraces the differences between the old and the new worlds.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    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. 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 Villages or Cru level wines.

    KBCKBPN01_2001 Item# 59682