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Pepperwood Grove Pinot Noir 2001

Pinot Noir from Napa Valley, California
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    Winemaker Notes

    The grapes for Pepperwood Grove Pinot Noir are selected from vineyards located in the cool climate of California's Central Coast wine growing region. The wine is deep garnet in color and exhibits spicy black cherry flavors on the palate with vanilla oak balanced with soft tann ins. Pepperwood Grove Pinot Noir is ready to drink and can be enjoyed with game meats and hard cheeses.

    Alcohol: 12.7% by volume

    Critical Acclaim

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    Pepperwood Grove

    Pepperwood Grove

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    Pepperwood Grove, Napa Valley, California
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    For over 20 years, we've offered an innovative collection of versatile wines that deliver an exceptional balance of quality and value, wines that are perfect for celebrating the extraordinary in every day. Pepperwood Grove embraces the négociant model of winemaking, scouring the world's best growing regions to find just the right fruit to transform into true crowd-pleasing wines. We've been recognized again and again for our efforts with 17 Wine Enthusiast "Best Buy" Awards and 21 "Best Value" Accolades from Wine Spectator.

    Embracing a traditional négociant model of winemaking, Pepperwood Grove winemakers Greg Kitchens and Gloria Mercado-Martin search the world's best growing regions for fruit that will produce the perfect blend of quality and value. Using "pair it with Pepperwood" as their guiding principle, they craft crowd-pleasing reds and whites that can be readily enjoyed at nearly every occasion and pair easily with a wide variety of cuisines.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    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.

    WWH30G3402_2001 Item# 58356