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Siduri Garys' Vineyard Pinot Noir 2014

  • WE93
  • RP92
  • WS92
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Structured Pinot Noir that displays remarkable richness and depth. This wine highlights cassis, black cherry and sappy underbrush-like aromas and flavors.

Critical Acclaim

All Vintages
WE 93
This wine by Adam Lee shows concentrated touches of nutmeg, crushed pepper and dried thyme laid across a base of hearty blackberries, with dried leaves on the nose. There is a strong herbal component to the sip, with eucalyptus oil and black-pepper dust spicing up the hearty beet juice and black-fruit core. A strong menthol lift arises on the finish.
RP 92
Showing a more savory edge, with lots of dried herbs, leather, autumn leaves and assorted red fruit characteristics, the 2014 Pinot Noir Garys' Vineyard is medium-bodied, nicely texture and has fine tannin that emerge on the finish. Despite the savory aromatic slant, it's sweetly fruited and balanced on the palate. I suspect it will show nicely on release.Range: 90-92
WS 92
Plump and sumptuous, with a rich core of plum, cherry, blackberry and licorice flavors, retaining juiciness and firming on the finish, where gravel and oak elements add backbone and dimension.
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Siduri

Siduri

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Siduri, California
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Two Pinot Noir lovers, Adam and Dianna Lee, founded Siduri Wines in 1994. They produced only four and a half barrels of Pinot Noir that first vintage. Now they handcraft over 10,000 cases of Pinot Noir from vineyards ranging from Oregon's Willamette Valley down to the Santa Rita Hills and Santa Lucia Highlands AVAs. Each Pinot Noir is created using gravity flow and minimal intervention, with the goal of reflecting the unique terroir of each particular vineyard. Siduri Wines and its sibling, Novy Family Wines have received the Wine Spectator's New York Wine Experience "Critics Choice" recognition a combined seven times since 2004.

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Santa Lucia Highlands

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Perhaps the most highly regarded appellation within Monterey County, Santa Lucia Highlands AVA benefits from a combination of warm morning sunshine and brisk afternoon breezes, allowing grapes to ripen slowly and fully. The result is concentrated, flavorful wines that retain their natural acidity. Wineries here do not shy away from innovation, and place a high priority on sustainable viticultural practices.

The climatic conditions here are perfectly suited to the production of ripe, rich Pinot Noir and Chardonnay. These Burgundian varieties dominate an overwhelming percentage of plantings, though growers have also found success with Syrah, Riesling and Pinot Gris.

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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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

SOU901005_2014 Item# 153175