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La Crema Monterey Pinot Noir 2009

Pinot Noir from Central Coast, California
  • WE92
13% ABV
  • WW89
  • WW89
  • WE90
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4.1 36 Ratings
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4.1 36 Ratings
13% ABV

Winemaker Notes

The 2009 vintage was particularly smooth from start to finish. Budbreak arrived on schedule in the spring, and we saw lower than average rainfall. Healthy flowering led to a very even set, with few heat spikes during the season. Timely veraison and cooler weather later in the season allowed the grapes to ripen slowly and spend additional time on the vine. The Pinot Noir in Monterey lasted a full 8 weeks, beginning in September and lasting all the way into October. By all accounts, 2009 appears to be an outstanding vintage.

In the glass, brooding, earthy aromas meld with juicy ripe plum, punctuated by lovely notes of black tea. The palate echoes the plum-filled nose, joined by black licorice and cocoa powder. A subtle earthiness leads to a generous, fleshy mid-palate and a smooth, mineral-laced finish.

Critical Acclaim

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WE 92
Wine Enthusiast
A rich, vital, complex Pinot Noir. Completely dry, with a savory scour of acidity, it treads a fine line between ripe cherries and pomegranates and earthier notes of mushrooms and dried herbs. Lots of terroir in this fine wine, which will take a few years of bottle age.
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La Crema

La Crema

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La Crema, Central Coast, California
2009 Monterey Pinot Noir
Since 1979, La Crema Winery has been a pioneer in producing Burgundian varietals from the cool Sonoma coast. They handcraft their wine, one barrel at a time, at their family-owned estate located in the Russian River Valley. Balance, finesse and great fruit intensity come through in every glass of La Crema wine.

La Crema's location in the Russian River Valley is ideal for producing wines of uncompromising elegance and balance. To achieve this goal, several unique steps take place in getting fruit from the vineyards to the bottle. It begins in the vineyard, where careful canopy management and hand harvesting assure fully ripe, undamaged grapes are brought to the winery. At the winery, Winemaker Melissa Stackhouse uses artisan winemaking techniques to handcraft wines of distinctive flavor, elegance and balance.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

RGL5000937_2009 Item# 106890

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