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Flat front label of wine

Schrader Aston Estate Pinot Noir 2009

Pinot Noir from Sonoma County, California
  • WS94
0% ABV
  • RP94
  • WS93
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0% ABV

Winemaker Notes

This remarkable and profound wine amply delivers on the brilliant promise of our estate vineyard in the heart of California's "True" Sonoma Coast. Handcrafted by the superstar team of Vineyard Manager Ulises Valdez and Winemaker Thomas Rivers Brown, the 2009 Aston Estate Pinot Noir copiously honors its prestigious pedigree. Super-lush and abundant, the wine is distinguished by a heady and intense mélange of ripe fruit and spice aromatics supported by deep, luxurious flavors, and stunning complexity.

Upon entry, the wine explodes with ultra-ripe red fruit character interlaced with threads of seductive briar and black stone fruit and complemented with enticing notes of roasted cinnamon and nutmeg, and sweet anise. Bright sparks of sweet citrus peel and orange pekoe complement the generous fruit core. On the palate, the wine offers an immensely satisfying experience that is pure velvet — smooth and supple, and balanced with fine acidity and great structure.

Critical Acclaim

All Vintages
WS 94
Wine Spectator
Ripe and juicy, with black cherry, wild berry, cola and raspberry character. Full-bodied, deep and complex, ending with a pretty burst of floral scents and a medley of berry flavors that firm up nicely. Best from 2012 through 2020.
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Schrader

Schrader Cellars

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Schrader Cellars, Sonoma County, California
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Founded in 1998 by Fred Schrader, Schrader Cellars is dedicated to bringing together the finest vineyard and winemaking resources available to create full-throttle, unbridled wines of great distinction and complex structure. Their programs focus on classic grape varietals grown in the famed Beckstoffer To Kalon Vineyard in Oakville, and the Beckstoffer Georges III Vineyard in Rutherford. They are handcrafted by winemaker Thomas Brown in very limited quantities and are often defined by a single clone of a grape variety, a specific block within a remarkable vineyard or, in some cases, a matrix for the two. This intricate and involved method offers an extremely provocative and rewarding exploration of the influence of clone selection and terroir on the resulting wine.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

RSHASTON_2009 Item# 128811