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La Voix Rebel Rebel Pinot Noir 2014

Pinot Noir from Central Coast, California
  • WE94
  • WW92
14% ABV
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14% ABV

Winemaker Notes

A forward-style Pinot Noir. It opens with a nose of Herbes de Provence, Spanish lavender and lilac. On the palate, rich spicy notes of black fig and sage, allowing for a balanced, and refreshing acidity with mild sized structure of tannins.

Critical Acclaim

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WE 94
Wine Enthusiast
This lively wine is fresh and bright on the nose, but not simple at all, with aromas of plump raspberry, pomegranate, rose petals, hibiscus and a hint of eucalyptus on the edge. It has tons of verve and pin-pricking acidity on the palate, where just-cut pomegranate, alpine strawberry and chopped thyme thrive.
WW 92
Wilfred Wong of Wine.com
The 2014 La Voix Rebel Rebel is a beautiful Pinot Noir. The wine starts out with up-front fruit, tempers itself with a hint of sweet oak, and finishes easily with a combination of vanilla and sweet spices. It drinks nicely now with grilled lamb chops. (Tasted: February 8, 2017, San Francisco, CA)
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La Voix

La Voix

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La Voix, Central Coast, California
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For more than two decades the husband and wife team, Steve and Chrystal Clifton, have exerted a palpable influence on the Santa Barbara wine scene.

Born from a love of wine and music, La Voix explores French varietals through the sensory and emotional stimulations that are shared by both mediums.

Music through performance and recording conveys a powerful, emotional expression. Likewise, through soil, vineyards, and production, wine elicits an equal effect. Both rely on dynamics and tension created by harmonizing high, medium, and low frequencies.

A memory, a feeling, a nostalgia can be conjured by a single sip, a single note.

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Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches 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 San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

LVXPALV14REB_2014 Item# 157262