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Robert Stemmler Estate Pinot Noir (375ML half-bottle) 2007

Pinot Noir from Carneros, California
  • WE90
14.4% ABV
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14.4% ABV

Winemaker Notes

Aromas of vibrant fresh raspberry, strawberry puree, coriander, sandalwood, orange peel and iron. Wild strawberry, cherry pit and cinnamon are built on rich chocolate tannins that carry on to a longespresso finish.

Critical Acclaim

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WE 90
Wine Enthusiast
A very nice Pinot that shows the classic elegance associated with this producer. It's one to drink now. Dry and silky, it offers rich, complex flavors of cherries, cola, spices and sandalwood. Feels really classy all the way through.
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Robert Stemmler

Robert Stemmler

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Robert Stemmler, Carneros, California
Robert Stemmler's passion for winemaking spans over forty years. A native of Germany, Robert Stemmler completed his formal education in winemaking and viticulture at Bad Kreuznach wine college in Germany. In 1961 he then traveled to America to accept a winemaking position at Charles Krug Winery, one of Napa Valley's most prominent wineries. He quickly earned the reputation as one of the leading winemakers in California. This recognition lead him to other renowned wineries including Inglenook Vineyards in the Napa Valley and Simi Winery in Sonoma County.

In 1976, Robert Stemmler opened his own winery in the Dry Creek Valley of Sonoma County. With total control over the direction of his brand, Robert concentrated on his true passion, Pinot Noir. It was in 1982, after securing quality fruit from a hillside vineyard in Russian River, Robert Stemmler Pinot Noir was put on the map. In 1984, the Robert Stemmler Pinot Noir was awarded the "Best in America." Today, Robert Stemmler is recognized as one of California's top Pinot Noir producers and he continues to devote his energy to his passion of making California's best Pinot Noir.

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 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.

SWS250392_2007 Item# 110028