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Flat front label of wine

Robert Sinskey Four Vineyards Pinot Noir 2000

Pinot Noir from Carneros, California
  • WE92
0% ABV
  • WE91
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Winemaker Notes

"...myriad of fantastic aromas wafts out: red cherries, cola, anise, sauteed mushrooms and rosehip tea. Firm and well-structured, this wine is full-bodied and sturdy, and fairly tannic. Drink now through 2010."
-Wine Enthusiast

"Medium red. Complex nose combines red raspberry, cola, game, licorice and chocolatey oak. Initially seemed a bit hard-edged, but with aeration the wine revealed a creamy sweetness. Subtly spicy flavors of sweet/tart red berries, licorice and game. Finishes firmly tannic, subtle and long. Rather sophisticated California pinot."
-IWC

Like a great date, this wine is attractive at first glance, but as the date evolves into a relationship, layers of complexity are discovered. Bright fruit, reminiscent of raspberries or wild strawberries, draw you in, then undercurrents of minerals, earth and spice intrigue you to delve deeper. Balance allows alluring details to come to fore and structure speaks of the power underlying its soft-spoken charms. Given time, good food and good friends, this wine, like a good conversationalist, will slowly reveal its secrets while keeping your senses engaged.

Critical Acclaim

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Robert Sinskey

Robert Sinskey Vineyards

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Robert Sinskey Vineyards, Carneros, California
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With a humble beginning of just 15 acres of vineyard land in the early eighties, RSV’s has grown to just under 200 acres of prime vineyard in five Carneros locations and a small 4.8 acre estate vineyard next to the winery in the Stags Leap District. The wines are 100% estate-produced. Rob Sinskey, Winemaker Jeff Virnig, and Vineyard Manager Kirk Grace, have created unique methods to grow and produce Pinot Noirs that are silky, elegant, and complex. They also make two California Bordeaux style proprietary reds (the RSV Vineyard Reserve from the Carneros and the RSV Stags Leap District Claret) that have a sense of place and exhibit incredible tactile qualities. The vineyards are farmed and the wines are made 100% organically. RSV also produces limited quantities of Merlot, that explodes with bright fruit character, a non-malolactic Chardonnay that is full flavored with natural, mouth-watering acidity, a whole cluster pressed Pinot Blanc that is free of oak influence, a delicate salmon-colored Vin Gris of Pinot Noir and a few other goodies… just for the fun of it.

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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.

HNYRSVPRS00C_2000 Item# 36357