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Talbott Kali-Hart Pinot Noir 2013

Pinot Noir from Monterey, Central Coast, California
  • WE90
14.6% ABV
  • TP92
  • V90
  • TP90
  • WE90
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4.0 8 Ratings
14.6% ABV

Winemaker Notes

Talbott Kali Hart Pinot Noir is a pure fruit expression of Talbott's vineyard. It is made to be bright and appealing upon release, with the fresh, cool climate flavors for which the Monterey County AVA is known. It has a beautiful, deep ruby color with bright fruit aromas of cranberry, currant and plum, as well as hints of vanilla. The crisp red fruit flavors continue on the palate, where they are accentuated by soft, smooth tannins. The finish is long with lush fruit and hints of vanilla and French oak. Kali Hart Pinot Noir is named after Robb Talbott's youngest daughter.

Critical Acclaim

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WE 90
Wine Enthusiast
This well-priced bottling offers Italian herbs on the nose, from oregano to marjoram, alongside tart red cherries, dried tobacco, cola and a touch of smoke. Graphite minerality frames the sip, which shows red cherries cooked with thyme and bay leaf as well as rustic sagebrush. It's complex, tense and lingering.
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Talbott

Talbott

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Talbott, Monterey, Central Coast, California
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Robert Talbott Sr., his wife Audrey, and their son Robb moved to Carmel, California, in 1950, where they started a luxury tie company. During silk buying trips to Europe for their growing tie business, the Talbotts visited French and Italian vineyards and became interested in fine wines and soon aspired to produce their own California wines, using the Burgundian techniques that they had become passionate about during their European vineyard tours.

They founded Talbott Vineyards in 1982 along with son Robb, with the planting of the 24-acre Diamond T Estate Vineyard and the construction of the first winery in Carmel Valley.

In 1994, when presented with the opportunity, the Talbotts jumped at the chance to acquire the Sleepy Hollow property. With the addition of Sleepy Hollow Vineyard, the Talbotts enjoy the benefits of being a 100 percent estate winery, with direct control of all farming of their vineyards.

Today, Talbott Vineyards produces estate Chardonnay and Pinot Noir under four labels: Talbott, Logan, Case, and Kali Hart. Each line of wine is its own "winery within a winery," with its own distinctive style. The Talbott family plans to keep production small to maintain exacting quality standards and continue to create distinctive handmade wines with intensity, balance, and finesse.

Monterey

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A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

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. 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 Villages or Cru level wines.

CGM31393_2013 Item# 138538