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Pali Wine Co Riviera Pinot Noir 2016

Pinot Noir from Sonoma Coast, Sonoma County, California
    0% ABV
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    4.2 6 Ratings
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    4.2 6 Ratings
    0% ABV

    Winemaker Notes

    Garnet, medium bodied, classic Sonoma County Pinot Noir with aromatics of fresh light red fruits (cherries and strawberries) leaping out of the glass, backed up with baking spices and hints of fresh-picked mushrooms and black tea. Flavors of sweet raspberries and cherries combine with anise, sweet oak and white pepper. A pleasant wine to drink from start to finish – great mouth feel balanced with acidity and soft tannins which provide for a long, silky finish.

    Critical Acclaim

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    Pali Wine Co

    Pali Wine Co

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    Pali Wine Co, Sonoma Coast, Sonoma County, California
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    In 2005, entrepreneurs Tim Perr and Scott Knight pooled their resources and their passions to found a winery dedicated to producing small lots of artisan Pinot Noir that they loved to drink.

    The goal is to make wines that speak well of their origin and their varietal, and to bring those wines to the consumer at the best price we can without compromising quality. While Pinot Noir remains our first love and a significant part of our production, we also produce a few other varietals when we have the opportunity to make a wine we think is worthy of sharing.

    Sonoma Coast

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    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    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.

    MSW30198575_2016 Item# 330956