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Phillips Hill Anderson Valley Cerise 2012

  • WE92
750ML / 13.9% ABV
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750ML / 13.9% ABV

Winemaker Notes

Aromatics of cherry, pennyroyal, with subtle undernotes of rose petal and earthiness. The soft palette lifts with bright and silky tannins, cranberry flavors and a persistent spicy finish.

Critical Acclaim

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WE 92
Wine Enthusiast
The color is on the light side, with a garnet to brick hue. Intriguing aromas of forest floor, tobacco and black cherry waft out of the glass. Rich flavors suggest dark fruits, clove, cola and anise, and the texture is simultaneously generous and firmly tannic. Very complex and well balanced overall, it is just nicely medium bodied.
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Phillips Hill

Phillips Hill

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Phillips Hill, California
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Phillips Hill Winery is located on Greenwood Ridge, west of Anderson Valley in the Mendocino Ridge appellation. Founder and Winemaker, Toby Hill established Phillips Hill Winery in 2002. A former visual artist, Toby translates his intense study and practice of composition into the delicate balance of making wine. His 1997 purchase of 30 acres just 10 miles from the Pacific Ocean put him in the heart of Anderson Valley’s premium Pinot Noir country, where the availability of grapes from exceptional local vineyards influenced him to focus primarily on the cool climate variety. Pilgrimages to Burgundy, France, have also shaped Toby’s pursuit of a refinement and elegance in style. Here he established collaborative relationships with Burgundian winemakers. Using old world winemaking practices from new world vineyards, he aspires towards terroir driven wines. Using native yeast, less intervention, and believing less is more, Toby’s intent is for each wine to be a genuine expression of the land.
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Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.

Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.

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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).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

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.

EWLCAPHIPNC12_2012 Item# 150009

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