Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottle

Pip Pinot Noir 2014

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WW90
0% ABV
All Vintages
Currently Unavailable $29.99
Try the
29 99
29 99
Save $0.00 (0%)
Ships today if ordered in next hour
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
1
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
0% ABV

Winemaker Notes

This wine is a sophisticated, high-toned, well-structured Sonoma Coast Pinot Noir. Bright and fragrant red cherry, pomegranate and cinnamon spice on the nose continues with a hint of smoky vanilla and crushed strawberries. On the palate the Pip Pinot Noir is medium-bodied with full, ripe tannins and flavors of tangy black cherry with a juicy finish.

Pairs well with a great burger.

Critical Acclaim

All Vintages
WW 90
Wilfred Wong of Wine.com
A most satisfying effort, the red to black-fruited 2014 Pip Pinot Noir does a top-notch job in representing the fine Sonoma Coast AVA. The wine is loaded with fruit and its creamy finish pairs it well with a spit-roasted leg of lamb. (Tasted: September 26, 2017, San Francisco, CA)
View More
Pip
Pip, Sonoma Coast, Sonoma County, California
Image of winery
Ellie Phipps Price and Chris Towt started Pip Wines in 210 with the goal of producing fun, bright, yet complex wine that could be enjoyed everyday. With great vineyard sources and the right winemaking team, their goal became a reality with the release of this new label.

Ellie and Chris also produce Dunstan Wines from the Durell Vineyard. Ellie Phipps Price purchased the Durell Vineyard in 1998 from Ed Durell. Durell, a San Francisco food broker, acquired the land in 1977 with the intent of turning it into a cattle ranch, but began planting grapes instead. After hiring vineyard manager Steve Hill, the pair focused exclusively on growing premium wine grapes, which they began selling to Sonoma County wineries in 1982.

Today there are over 20 top-tier wineries producing Durell Vineyard designate wines including Chasseur, Chateau St. Jean, Kistler, and Auteur. In 2005, Ellie replanted the 8 1/2 acre Ranch House Block at Durell. This block is dedicated exclusively to Dunstan Wines, producing only a few hundred cases of premium Durell Vineyard wine each year.

Chris began working with Durell Vineyard in 2006 and partnered with Ellie in the launch of Dunstan Wines in 2008, with a focus on direct-to-consumer and national sales. After completing the Winemaker's certificate course at UC Davis, he has worked closely with winemaker Kenneth Juhasz to craft exceptional wines for Dunstan.

Sonoma Coast

View all wine

A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Pinot Noir

View all wine

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.

GCWDNPP14_2014 Item# 325591