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La Fenetre Presqu'ile Pinot Noir 2011

Pinot Noir from Santa Maria Valley, Central Coast, California
  • WE92
12.6% ABV
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12.6% ABV

Winemaker Notes

Deep red, this wine has quite a bit of power. The nose hints of cherry cola, cinnamon, and baking spices and the whole cluster adds a spicy, earthy element not unlike the smell of soil and red flowers after a warm spring rain. The palate is full, with a good amount of grip and fine tannin to balance the lushness of the Dijon Clone 777. The long finish evokes cloves, a touch of vanilla bean, and almonds. Drink 2014-2025+.

Critical Acclaim

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WE 92
Wine Enthusiast
Josh Klapper delivers an earthy take on the grape, with aromas of loam, tree roots, dusty chert, a touch of green olive and barely ripe wild berries. Once sipped, there are flavors of dried rose petals, raw meat, iodine, graphite and a Kalamata olive-dried cherry tapenade.
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La Fenetre

La Fenetre Wines

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La Fenetre Wines, Santa Maria Valley, Central Coast, California
"I founded La Fenêtre in 2005 after repeated trips to the Santa Barbara County wine country. After working with the wines professionally as a sommelier, and then visiting the winemakers and the places I loved it was time to get my hands dirty. I chose Santa Barbara because of its unique terroir which allows me to produce a range of varietals in a classic style." -Joshua Klapper

Having apprenticed with some of California and the world’s best winemakers, namely Jim Clendenen (Au Bon Climat), Bob Lindquist (Qupé), and Jim Adelman (Makor) a classic technique and delicate hand is always employed in the winery. All grapes are harvested around 23.5 brix (13.5-14% Alc.). Wherever possible, La Fenêtre is committed to sustainable, organic, and biodynamic vineyard practices. Reds are destemmed into 1½ ton fermenters and punched down by hand until dry. The free run juice is then collected, the must is gently pressed, and the wine is aged in small French barrels for 11-23 months before being bottled. Whites are whole cluster pressed, allowed to settle for one day and fermented in barrel where they undergo the alcoholic fermentation and then 100% Malolactic fermentation. They then spend 11-18 months in small French barrels before being bottled.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards more inland. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

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.

SPRLFPNPQ11C_2011 Item# 136086