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Flat front label of wine

Martinelli Lolita Ranch Pinot Noir 2007

Pinot Noir from Russian River, Sonoma County, California
  • RP92
  • WS92
0% ABV
  • RP92
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Winemaker Notes

The grapes are picked to ensure mature ripe fruit flavors. They are hand selected at harvest time by consulting winemaker, Helen Turley, who taste the berries and choose when to pick according to the developed concentration of flavors. After picking, the whole berries undergo a cold soak and short fermentation process. Each of the four varietals are fermented with wild yeast, resting in 75% new French oak on gross lees for 10 months before bottling. The wines are neither heat nor cold stabilized and are un-fined and unfiltered.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The outstanding 2007 Pinot Noir Lolita Ranch (made from Dijon Clones 667 and 777) reveals notes of forest floor, blueberries, black cherries, and crushed rocks. It is full-bodied with deep, broad savory flavors, ripe tannin, outstanding length and purity, and a lush finish.
WS 92
Wine Spectator
Rich, intense and complex, this full-bodied red shows ripe blackberry and wild berry fruit that touches on cola and borders on syrupy, but remains balanced, ending with spice and hazelnut notes and a hint of ginger and cola.
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Martinelli

Martinelli Winery & Vineyards

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Martinelli Winery & Vineyards, Russian River, Sonoma County, California
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The Martinelli family has been farming in Sonoma County since 1860. All of the wines are produced from estate grown grapes which are farmed by Lee Martinelli Sr., and sons, Lee, Jr. and George, continuing five generations of the proud family legacy of caretaking the land. The Martinelli family along with winemaker Bryan Kvamme and consulting winemaker, Helen Turley (1992-2010) work from beginning to end; analyzing soil samples, choosing rootstocks, varietals and clones that are the best matched to a particular growing site, seasonal primping and pruning in the field, and the final blends for the finished wines. The Martinelli family specializes in single-vineyard Chardonnay, Pinot Noir, Zinfandel and Syrah.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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.

MLNMARLOLITA_2007 Item# 125660