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Siduri Parsons' Vineyard Pinot Noir 2007

Pinot Noir from Russian River, Sonoma County, California
  • WS93
0% ABV
  • WE93
  • WS91
  • WS90
  • RP90
  • WE90
  • WS93
  • RP92
  • WS91
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5.0 1 Ratings
0% ABV

Winemaker Notes

The Parsons' Vineyard sprung on the scene two years ago when we released our 2005 Novy Syrah from the vineyard. This wine was one of our favorite Syrah offerings from this prodigious vintage and quickly thrust the entire vineyard into the spotlight.

We are fortunate, then, that Tom and Kelley Parsons also had some Pinot Noir planted in their little piece of heaven just off Wood Road in northwest Santa Rosa. We were also fortunate that they had three different clones of Pinot Noir as this blending opportunity often leads to more complex wines. The 2007 is a blend of the 3 clones - 20% of Pommard, 20% of 115, and 60% of 777. Only 5 barrels were produced and the wine was aged in 80% new French oak and bottled in August of 2008 without fining or filtration.

The 2007 Siduri Parsons' Vineyard Pinot Noir is one of our richest, most fruit forward 2007 Pinot Noirs.. The wine shows blueberry cream, vanilla, and violet characteristics. With a rich mouthfeel and generous texture we are not certain that is wine will make old bones (after all there is no track record here for aging) but we do know that it will make inviting drinking for the next 3-5 years.

Critical Acclaim

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WS 93
Wine Spectator
Very rich, intense, tight and concentrated. Full-bodied, with vivid black cherry and blackberry fruit, lots of spice and floral scents, and touches of mineral and sage. The finish is long and persistent. Drink now through 2011. 119 cases made.
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Siduri, Russian River, Sonoma County, California
2007 Parsons' Vineyard Pinot Noir
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.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, The Russian River Valley is named for the eponymous river which flows through the region. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, further from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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.

CHMSDR8101007_2007 Item# 99174