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La Crema Sonoma Coast Pinot Noir (375ML half-bottle) 2009

Pinot Noir from Sonoma County, California
  • RP90
  • WE90
13.8% ABV
  • WS90
  • WE90
  • WE90
  • TP90
  • WE91
  • W&S90
  • WS85
  • WE85
  • WS87
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13.8% ABV

Winemaker Notes

The 2009 Sonoma Coast Pinot Noir offers aromas of lush cherry and red plum, with subtle hints of black tea and cola. On the palate, avors are ripe and elegant, centering on red cherry and spice with a touch of earthiness and dark chocolate. A rich, juicy mid-palate and vivid acidity lead to plush tannins on the finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2009 Pinot Noir Sonoma Coast is outstanding. Its medium ruby color is followed by aromas of loamy soil intermixed with sweet black cherries, raspberries and plums. This medium-bodied, elegant, flavorful Pinot is already endearing and should continue to drink well for 2-3 years.
WE 90
Wine Enthusiast
Rich berry, cherry, cola and raspberry fruit flavors mark this young wine. It's dry and stylishly elegant, and shows a certain aloof complexity. Almost rustic in scoury acidity and tannings, but it could develop bottle finesse in another 2-3 years.
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La Crema

La Crema

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La Crema, Sonoma County, California
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The winery's original name, La Crema Viñera, means “best of the vine,” setting the standard for all the team has done since 1979. For more than 35 years, the family-owned and operated winery has focused exclusively on cool-climate appellations, from its original home in the Russian River Valley, to Monterey and, now, the Willamette Valley. La Crema is continually exploring these very special regions—passionate in the belief that they make uniquely expressive and elegant wines. Thorough vineyard site selection and boutique winemaking techniques ensure the consistently distinct, naturally balanced wines La Crema is committed to producing.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing 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. 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.

FED368420_2009 Item# 108900