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McEvoy Ranch The Evening Standard Pinot Noir 2013

Pinot Noir from Marin County, North Coast, California
    12.8% ABV
    • WE92
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    12.8% ABV

    Winemaker Notes

    The prologue for the 2013 vintage begins with red fruit, herbs, jasmine, and a slightly candied essence. The mid-palate is full with flavors of cassis, a subtle anise that can be found in most of McEvoy Ranch's estate-grown wines, ripe raspberry, tobacco leaf, blood orange, and toasted almond. The oak is well integrated and there is a sauvage component throughout this wine... the gamey, natural feel that can be partially attributed to the use of indigenous yeasts during fermentation. It was barrel aged for 16 months in Francois Frères oak puncheons (35% new).

    Critical Acclaim

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    McEvoy Ranch

    McEvoy Ranch

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    McEvoy Ranch, Marin County, North Coast, California
    A pioneer in estate-grown, organic olive oil, Nan McEvoy was a trailblazer and a tireless promoter of the farm fresh food movement in the Bay Area. A combination of infectious passion and unwavering determination, plus the encouragement of her son, Nion, led to the planting of 25 acres of Pinot Noir and a diverse selection of Mediterranean varietals on the wind-swept slopes of McEvoy Ranch outside of Petaluma. Initially, the vines were inter-planted among the olive trees for wind/sun protection. Each wine is meticulously grown and made on the estate, with the purpose to accompany great food, spirited conversation and longtime friends.

    Marin County

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    Bordered by Napa and Sonoma Valleys to the north and the Golden gate Bridge to the south, most of the region’s vineyards are planted on Marin County’s western side where they are exposed to the moist and cold air of the Pacific Ocean. Varieties like Pinot noir and Chardonnay do well 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.

    MCEPN12ES_2013 Item# 312468