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Pip Pinot Noir 2014

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WW90
0% ABV
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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

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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)
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Pip
Pip, Sonoma Coast, Sonoma County, California
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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

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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

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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.

GCWDNPP14_2014 Item# 325591