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Pine Ridge Onyx 2007

Other Red Blends from Napa Valley, California
    14.7% ABV
    • WS88
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    14.7% ABV

    Winemaker Notes

    The 2007 Onyx boasts a complex nose abounding in black cherry, plum and berries with intriguing notes of smoke, rose petals, creamy chocolate, tea and leather. The palate offers red cherry, cola and roasted plum flavors alongside brisk acidity and dry, chocolatey tannins which sustain lengthy finish. Lush as it is now, three to five years in the cellar will allow for the palate to open up and match the nose in complexity. Decanting for up to an hour is also recommended.

    The youthful structure of this wine calls out for the rich, rustic dishes of southern France; a salad of Puy lentils with duck confit, white bean ragoût enriched with bacon and sausage or mushroom risotto. As age brings out the wealth of secondary flavors, let them shine by pairing with flavorful meats, like game and dry-aged ribeye steaks, simply prepared.

    Blend: 50% Merlot, 30% Malbec, 11% Tannat, 7% Cabernet Sauvignon, 2% Petit Verdot

    Critical Acclaim

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    Pine Ridge

    Pine Ridge

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    Pine Ridge, Napa Valley, California
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    In 1978 , a remarkable vineyard took shape alongside a deep pine forest that climbs the western hillside of Napa Valley’s storied Stags Leap District. Today, nestled in a small valley along the Silverado Trail, the carefully maintained and terraced slopes of Pine Ridge Vineyards blend gracefully with the natural rise and fall of the land. Year after year, the wines of Pine Ridge carry a sense of this place and its history. Continuity, balance and meticulous craftsmanship are inherent in the wines and deeply embedded in the winery's heritage. Each vintage reflects the distinct characteristics of the appellation and a focused commitment to refinement that reaches across the years, from the founding of the winery to today.

    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 1960s, 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 1980s, 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 are 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.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    DRSONYX_2007 Item# 122691