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Lucienne Doctor's Vineyard Pinot Noir 2017

    750ML / 14.5% ABV
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    750ML / 14.5% ABV

    Winemaker Notes

    A riper and more robust Pinot Noir, with layers of cherry and citrus fruits along with brown spice and tones of mushroom and earth. The wine’s balanced acidity and smooth tannins lead to a round, approachably soft mouthfeel and a lingering finish.

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    Lucienne

    Lucienne

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    Lucienne, California
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    Owned by Nicolaus Lucien Hahn, the winery is a separate facility tucked into the Hahn Estates winery, actually a winery within a winery. As the Santa Lucia Highlands appellation has become one of the most prestigious Pinot Noir growing regions in California, Lucienne has resolved to focus top vineyard practices, expert winemaking, and the highest quality equipment to produce Pinot from the exceptional estate vineyards of Lone Oak and Doctor’s Vineyard.

    The inaugural release was the 2005 vintage which includes a Santa Lucia Highlands appellation and a Lone Oak single vineyard designation. The Lucienne Pinot Noir grapes were hand selected from very small and special blocks of the Doctor's and Lone Oak Vineyards. We wanted Lucienne to express a "sense of place" and we feel that these two wines are a perfect "marriage" of Pinot Noir styles with one more masculine and full-bodied and another more silky and elegant in nature.

    Winemaker Paul Clifton crafts the Lucienne wines utilizing his passion for Pinot Noir and cool climate viticulture. The two wines—a Santa Lucia Highlands appellation and Lone Oak single vineyard designation—are produced in small quantities with the first vintage coming from 2005. The wines are focused and elegant with a silky mouthfeel and pure velvety Pinot Noir flavors.

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    Perhaps the most highly regarded appellation within Monterey County, Santa Lucia Highlands AVA benefits from a combination of warm morning sunshine and brisk afternoon breezes, allowing grapes to ripen slowly and fully. The result is concentrated, flavorful wines that retain their natural acidity. Wineries here do not shy away from innovation, and place a high priority on sustainable viticultural practices.

    The climatic conditions here are perfectly suited to the production of ripe, rich Pinot Noir and Chardonnay. These Burgundian varieties dominate an overwhelming percentage of plantings, though growers have also found success with Syrah, Riesling and Pinot Gris.

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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).

    Tasting Notes for Pinot Noir

    Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

    Perfect Food Pairings for Pinot Noir

    Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

    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.

    NDF70591_2017 Item# 529740

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