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Flat front label of wine

Patz & Hall Sonoma Coast Pinot Noir 2010

Pinot Noir from Sonoma County, California
  • WS92
  • WE90
14.5% ABV
  • WE93
  • JS92
  • WE92
  • WS90
  • WE92
  • RP91
  • RP90
  • WE90
  • TP90
  • WS92
  • WS90
  • WS90
  • W&S91
  • WS91
  • W&S92
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14.5% ABV

Winemaker Notes

The cooler 2010 growing season has produced a classic expression of Pinot Noir with beautiful layers of cherry, raspberry, cedar, clove and cinnamon, as well as more floral notes of rose and carnation. Though the tannins are creamy, rich and fine-grained, there is a bright acidity that penetrates the tannins and keeps the wine light and lively. While the wine's energy and hightone red-fruit notes are a constant from start to finish, deeper notes of chocolate, moist earth and forest floor offer balance and add complexity. A great wine that's reminiscent of the exceptional 2007 vintage.

Critical Acclaim

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WS 92
Wine Spectator
A subtle, seductive style with understated plum and black cherry, touches of mineral and cedar. Gains richness and depth, ending with a burst of flavor. Drink now through 2020.
WE 90
Wine Enthusiast
There's lots to like in this Pinot Noir, which is a blend of fine vineyards throughout the appellation. It's dry, silky and tart, with flavors of wild cherry, cranberry, softened cola, sautéed mushroom and new oak. Give it a bit of decanting.
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Patz & Hall

Patz & Hall

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Patz & Hall, Sonoma County, 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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

CWMZH0610_2010 Item# 117477