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New Customers Save $30 off $100+* with code MARCHNEW30

New Customers Save $30* with code MARCHNEW30

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Robert Stemmler Estate Vineyard Pinot Noir 2010

Pinot Noir from Carneros, California
  • WE94
14.5% ABV
  • WE90
  • WS90
  • WS90
  • WS93
  • WE90
  • WE90
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4.2 2 Ratings
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4.2 2 Ratings
14.5% ABV

Winemaker Notes

The cool 2010 vintage resulted in beautiful fruit, with richness andelegance in perfect balance. This Estate Pinot Noir is ruby in color,with aromas of raspberry, blackberry, strawberry, and black pepper. The palate is loaded with cherry and berry, with notes of rose petal and clove. Plush tannins round out the finish, with rich berry flavors lingering.

Critical Acclaim

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WE 94
Wine Enthusiast
This very interesting wine treads a delicate balance between exuberantly ripe persimmons and cherries, and earthier notes of red tomatoes. But those tomatoes are rich and satisfying, like summer heirloom varieties picked fresh off the vine that are sweet as a peaches. Veteran Stemmler, who can usually be depended on to turn out serious Pinot Noir, has succeeded here, giving us a delicious wine for drinking now, but one whose balance should protect it for 6–8 years.
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Robert Stemmler

Robert Stemmler

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Robert Stemmler, Carneros, California
2010 Estate Vineyard Pinot Noir
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.


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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. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

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.

HNYSLMPNR10C_2010 Item# 122129