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Robert Mondavi Carneros Pinot Noir 2009

Pinot Noir from Carneros, California
  • WS88
  • RP88
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Winemaker Notes

Robed in deep color, this Pinot Noir opens with the intense aromas of dark fruits – black cherries and plums – that echo on the palate. Wellintegrated acids bring a measure of vibrancy to the lush, fleshy texture, and fine-grained tannins lend structure into the smooth, lingering finish.

Critical Acclaim

WS 88
Wine Spectator

Trim and spicy, offering a band of black cherry, mineral, cedar and black licorice flavors. Elegant and medium- to full-bodied, this is clean and cleansing on the finish. Drink now through 2018. 15,000 cases made.

RP 88
The Wine Advocate

The 2009 Pinot Noir emerges from the glass with layers of perfumed red fruit and sweet spices. This fleshy, generous Pinot is best enjoyed over the next few years, while the fruit retains its juicy exuberance. Anticipated maturity: 2012-2015.
88+ Points

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Robert Mondavi

Robert Mondavi

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Robert Mondavi, , California
Robert Mondavi
For more than 40 years, Robert Mondavi Winery has been the symbol of Napa Valley. Founded in 1966, it was the first major winery built in Napa Valley in the three decades following the repeal of Prohibition (1933), and went on to establish the foundation for modern California winemaking. Robert Mondavi Winery's mission-styled architecture, with the expansive archway and bell tower designed by Cliff May, has become an enduring landmark that honors California's history. With the philosophy that great wines reflect their origins, Robert Mondavi Winery pursues the fullest expression of the terroir of its Napa Valley vineyards: the historic To Kalon Vineyard in the Oakville American Viticultural Area (AVA), and the Wappo Hill Vineyard in the Stags Leap Vineyard AVA.

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.

SWS143574_2009 Item# 110425

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