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Vinum Cellars Pinot Noir 2015

Pinot Noir from Monterey, Central Coast, California
  • WW89
13.5% ABV
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13.5% ABV

Winemaker Notes

This elegant Pinot Noir is a vibrant garnet color and has Burgundian aromas from sweet cherry to spice such as aromas of clove and sandalwood. On the palate, this wine is very supple and generous with ripe cherries and cherry pie flavors with subtle vanilla and toasted oak texturing and flavors. The wine finishes complete with balanced acidity and extracted fruit notes highlighting cherries but also incorporating earthy notes from both terroirs and clonal selection which includes Pommard clone 4.

This wine is an outstanding Pinot Noir that drinks best on its own or with exotic cheese platters including Morbier, aged white Cheddar, Stilton and/or a log of goat cheese;and don’t forget the roasted nuts and quince paste. The dishes that work best with this wine are seared Ahi Tuna or Tuna Poke, roasted duck breast and lamb chops with a chickpea pancake.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
A fine-drinking example of the grape variety, the lively 2015 Vinum Cellars Pinot Noir exhibits red and black fruit that stay steadfastly rich and layered on the palate. The wine's roundness pairs it well with a fruit compote accented leg of lamb. (Tasted: November 7, 2017, San Francisco, CA)
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Vinum Cellars

Vinum Cellars

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Vinum Cellars, Monterey, Central Coast, California
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Winemakers Richard Bruno and Chris Condos first met while students at UC Davis, bonding over their love for Chenin Blanc and other obscure grape varietals. They established Vinum Cellars in 1997 with their first vintage of Chenin Blanc and since then have expanded production to include different varietals from multiple California AVAs.

Their philosophy is that winemaking begins in the vineyard and thus they value their strong relationships with top California growers in key locations. The duo has long-standing relationships with growers in Napa, Sonoma, Clarksburg, Monterey and Paso Robles.

Monterey

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A geographic and climatic anomaly among wine regions, Monterey is a part of the expansive Central Coast AVA and contains five smaller sub-appellations, including the popular Santa Lucia Highlands. Rainfall is extremely low, necessitating the use of irrigation from the Salinas River for successful grape-growing, while harsh Pacific winds and coastal fogs drastically cool and dampen the region in the north.

In the cooler districts of Monterey, Pinot Noir, Chardonnay, and Riesling produce wines with a crowd-pleasing combination of ripe, juicy fruit and crisp acidity. Warmer subzones are home to fleshy, fruit-forward Bordeaux Blends comprised primarily of Cabernet Sauvignon and Merlot.

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.

HNYVCSMPN15C_2015 Item# 208977