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Wayfarer The Traveler Pinot Noir 2014

  • WE98
  • JD94
  • RP94
750ML / 14.1% ABV
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  • WE96
  • RP95
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750ML / 14.1% ABV

Winemaker Notes

Critical Acclaim

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WE 98
Wine Enthusiast
Structured, with years to go to take on added complexity and personality, this wine is also a study in immediate gratification, as it's presently so juicy and easy to enjoy. It comes from an east-facing block, planted to a suitcase clone. Exotic, rich red and black berry and cinnamon form an alliance of balance and mouthwatering seduction. The oak and tannin are fully in sync, while a salty, meaty finish provides additional decadence. Editors’ Choice
JD 94
Jeb Dunnuck
The 2014 Pinot Noir The Traveler offers more spice, as well as notes of red and black currants, strawberries, toasted spices and forest floor. It's a classic, sweetly fruited 2014 that has a rounded, opulent profile, loads of character, moderate acidity and a great finish.
RP 94
Robert Parker's Wine Advocate

Medium to deep ruby-purple colored, the 2014 Pinot Noir The Traveler (made from the “suitcase clone”) opens with mulberries, red currants and cracked pepper on the nose with hints of garrigue, damp soil, truffles and rhubarb. The medium to full-bodied palate is very finely constructed, with pixelated tannins and great freshness supporting the delicate red fruit and earthy flavors, finishing with great persistence and elegance.

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Wayfarer

Wayfarer

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Wayfarer, California
Wayfarer was founded as a secluded farmstead more than 40 years ago, before its locale was defined as the now coveted Fort Ross Seaview AVA. In 1989, Jayson Pahlmeyer's winemaker, Helen Turley, discovered the site for sale down the road from her Marcassin vineyard. She introduced Pahlmeyer, declaring it destined to become "the La Tache of California."

In tandem with his daughter Cleo and renowned winemaker Bibiana Gonzales Rave, Pahlmeyer drives to make intricate wines of transcendence, answering to powerful, ever-unpredictable climate that rewards only the most observant and meticulous. It is an endeavor of true passion, an experiment that pushes the exactitude of winegrowing and winemaking to the farthest limits.

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Fort Ross-Seaview

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On the far western edge of the larger Sonoma Coast appellation, the Fort Ross-Seaview AVA hugs right up against the Pacific coast. Vineyards, planted at rugged elevations between 920 to 1,800 feet, occupy only two percent of the total land in the AVA. Fort Ross-Seaview growers believe that the region boasts an ideal mix of sunshine, cool air and beneficial stress for producing high quality Chardonnay and Pinot noir.

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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.

STC449956_2014 Item# 522002