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Moobuzz Monterey Pinot Noir 2013

Pinot Noir from Monterey, Central Coast, California
  • TP92
14% ABV
  • WW90
  • WW90
  • D91
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3.3 153 Ratings
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3.3 153 Ratings
14% ABV

Winemaker Notes

Gorgeous aromas of earthy mushroom and fresh raspberry are highlighted by notes of fresh violet and ripe plum. The palate expands to include a savory abundance of red currant, dark cherry, rich mocha and wild strawberry on a long, velvety finish.

Critical Acclaim

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TP 92
Tasting Panel
Light hearted violets melt on the tongue and scent the nose. On the palate, plums: the juicy insides and tart skin are just the right ingredients, elegantly sewn together with baking spices, cherry tea and bitters. Acidity comes to life at the finish with balanced fruit covered with a velvet blanket.
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Moobuzz

Moobuzz

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Moobuzz, Monterey, Central Coast, California

Moobuzz, from the land of milk and honey, crafts Pinot Noir and Chardonnay from California’s Central Coast, a wine region worthy of discovery. This coastal vibe is often more remote than one might imagine, full of rugged valleys and ridges, buzzing bees and baby calves in the distance. The sun moves slowly across the sky and starts its descent into the Pacific. Cool and refreshing, the salt infused wind settles in on the coast, as the grape vines slowly evolve. Ripening slowly on Monterey’s breezy hillsides, Moobuzz wines are whimsically elegant…deliciously seductive.

Monterey

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A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

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.

WWH139081_2013 Item# 147062