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Patz & Hall Sonoma Coast Pinot Noir (375ML half-bottle) 2013

Pinot Noir from Sonoma Coast, Sonoma County, California
  • RP91
14.4% ABV
  • WE93
  • JS92
  • WE92
  • WS90
  • RP90
  • WE90
  • TP90
  • WS92
  • WS92
  • WE90
  • WS90
  • WS90
  • WS91
  • W&S91
  • W&S92
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14.4% ABV

Winemaker Notes

The 2013 vintage produced an enticing expression of Pinot Noir filled with beautiful layers of pure red fruit, excellent tannic structure and bright acidity. On the nose, and on the palate, gorgeous layers of cranberry, raspberry and smoky strawberry dominate, with sophisticated bass notes of black tea, forest floor, cocoa and spice acting as a foil to the vivid red fruit. This is a classic expression of Sonoma Coast Pinot Noir, with an appealingly dry and focused finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2013 Pinot Noir Sonoma Coast comes from many different sources, including Dutton Ranch, Martinelli Family, Chenoweth Vineyard, and a handful of others, that are blended together for a relatively consistent style from vintage to vintage. The lovely 2013 exhibits terrific blueberry and black raspberry fruit interwoven with notions of Chinese black tea, oak, earth and beet root in the background. This nicely textured, medium-bodied Pinot Noir possesses zesty acidity as well as admirable aromatics. Enjoy it over the next 5-8 years.
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Patz & Hall

Patz & Hall

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Patz & Hall, Sonoma Coast, 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 Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

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.

RPT32084556_2013 Item# 131033