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Pennywise Pinot Noir 2009

Pinot Noir from California
  • WE90
13.7% ABV
  • TP90
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3.1 22 Ratings
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3.1 22 Ratings
13.7% ABV

Winemaker Notes

Light brick red in color with hints of emerald, the 2009 Pinot Noir blend boasts aromas of cherries jubilee, root beer, rose petal, and cotton candy. In the mouth, flavors of delicate plum, freeze dried strawberry, watermelon rind, cream caramel, and vanilla bean. This blend finishes with delicate notes of fresh summer sweet strawberries thatseem to linger endlessly.

Pair this wine with salads to pork chops to burgers with ease. Try this wine with rolled pork tenderloin stuffed with dried cherries and Brie cheese or a mushroom and sausage pizza. The possibilities are endless.

Blend: 94% Pinot Noir and 6% Syrah

Critical Acclaim

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WE 90
Wine Enthusiast
Surprisingly sophisticated for a Pinot Noir at this price. It's dry, light in the mouth and elegantly structured, with a nice bit of acids and tannins. The flavors are delicate in sour cherries, sweet tomato jam and dusty spices.
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Pennywise

Pennywise

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Pennywise, California
Smart wine. Old world traditions and values are the essence of what makes Pennywise wine memorable. Reflecting a time when folks worked hard to make a better life for their families... we reclaim this time-honored philosophy.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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.

WWH123325_2009 Item# 111988