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Patz & Hall Gap's Crown Vineyard Pinot Noir (1.5 Liter Magnum) 2013

Pinot Noir from Petaluma Gap, Sonoma Coast, Sonoma County, California
  • WW94
  • WE93
  • RP91
0% ABV
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  • JS95
  • JD94
  • W&S93
  • RP92
  • WE91
  • JS95
  • WE93
  • RP92
  • RP93
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Winemaker Notes

The more this spectacular vineyard matures, the more dramatic its wines become. Rich, concentrated and compelling, this is an epic Pinot Noir. At the same time, Gap’s Crown’s signature hyper-red fruit notes combined with good acidity and a steely minerality add poise and precision. On the palate, rich flavors of cherry compote and mulled holiday spices are supported by hints of lavender, rosemary and resin from a small amount of whole-cluster fermentation. While there is a smooth, velvety ripeness to this wine, the lingering finish has a grip that bodes well for a long life.

Critical Acclaim

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WW 94
Wilfred Wong of Wine.com
If one ever wanted a superfine Pinot Noir that is an unabashed showoff, the 2013 Patz & Hall Gap's Crown Vineyard is the one to snag and savor. So powerful, yet well-built and subtle from within its soul that I was immediately drawn to it, not because of its richness but from its intricate interlacing of elements. I would serve this one with an herb-infused leg of lamb. Deep ruby, garnet color; rich and exotic in the nose, lots of stuff going on; medium bodied, layered and firm on the palate, multidimensional; dry, medium acidity, well balanced; rich, penetrating flavors of black fruit and brown leaves, very impressive; long finish. (Tasted: December 9, 2015, San Francisco, CA)
WE 93
Wine Enthusiast
Rich and thick, this is an opulent offering of dark cherry and Asian spice, the spice popping on the palate throughout the long finish. Full bodied, it nonetheless features crisp, balanced acidity and a taste of rosemary and lavender, the perfect companion to a butterflied lamb seasoned the same.
RP 91
Robert Parker's Wine Advocate
Another Sonoma Coast offering, the 2013 Pinot Noir Gap’s Crown Vineyard (15% whole clusters used and 65% new French oak aging) exhibits a dark ruby color along with a big, sweet bouquet of kirsch liqueur, raspberries, redcurrants, pomegranates, Provençal herbs, and loamy soil. Medium to full-bodied with rich, zesty acidity as well as a long finish, it should drink well for 7-8 years.
Rating: 91+
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Patz & Hall

Patz & Hall

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Patz & Hall, California
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Patz and Hall Wine Company was founded in 1988 by Donald Patz, James Hall, Anne Moses and Heather Patz, and is dedicated to the production of hand-crafted wines. The four are long-time Napa Valley residents and wine industry professionals, with a wide variety of experiences. Patz and Hall produces Chardonnay and Pinot Noir wines from selected vineyard sources in Napa, Sonoma, Mendocino and Monterey counties. The Patz and Hall method is to work closely with each of their growers to achieve a unique expression of the vineyard site and deliver wines that reflect both the site and their vision for great wine.
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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.

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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, 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.

SWS404442_2013 Item# 159032