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Steele Carneros Pinot Noir (half-bottle) 1999

Pinot Noir from California
  • WS88
0% ABV
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Winemaker Notes

The core vineyards are Durell and Sangiacomo, both from the cool Carneros (Spanish for Sheep) region of Sonoma County. The fruit was much riper in the two previous vintages. We received maximum hang time for the grapes and this will translate into wine of greater weight and body. We feel that this wine will be ready to drink upon release but will improve with further bottle age. Very few wineries can produce a wine of this quality in this quantity.

Food Pairing: We feel that the Carneros Pinot Noir is a style of wine with great appeal. That has been confirmed by its inclusion in the Wine Spectator's top 100 wines on several occasions. Traditional favorites are lamb, grilled pork loin and salmon, especially those fish caught from the Copper River in Alaska.

Critical Acclaim

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WS 88
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Steele

Steele

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Steele, , California
Steele
Jed Steele has worked making wine in California since the late 1960s. In 1991, he founded his own small winery in Lake County. Steele Wines specializes in Chardonnay, Pinot Noir, Zinfandel, Pinot Blanc and Syrah.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe. Some of the oldest vines in Australia can be found here—in the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to 140+ year old Shiraz vines.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes where they may benefit from cool breezes, particularly in the Eden Valley.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

ANC2669_1999 Item# 42105

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