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Westerly Pinot Noir 2012

Pinot Noir from Central Coast, California
  • WE92
15.7% ABV
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15.7% ABV

Winemaker Notes

Deep ruby-purple colored, the 2012 Westerly Pinot Noir displays subtle aromas of ripe raspberries and crushed red cherries with underlying notes of violets, lavender, and cinnamon stick. Medium-bodied, it is very well-balanced with crisp acid, a low to medium level of fine-grained tannins and satisfying berry and spice flavor layers that linger long into the finish. Drink now through 2020.

Critical Acclaim

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WE 92
Wine Enthusiast
Black cherry, cola and a very sharp camphor element power the nose on this bottling from the winery purchased in 2013 by Roger Bower. The minty character is laced throughout the palate too, with red fruits and a powerful acidity that keeps the tongue tingling for a very long time.
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Westerly

Westerly

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Westerly, California
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Proprietor
Owner & visionary, Roger Bower, is on the cutting edge of an emerging movement in Santa Barbara County. He works closely with all aspects of farming and winemaking, ranch management, as well as sales and marketing. Roger lives on his property, Crown Point, which is located in the heart of the Happy Canyon of Santa Barbara AVA. At dawn and at dusk, he can frequently be seen riding his horses amongst the estate vineyards, fruit orchards, and olive groves.

Winemaker
Adam Henkel, a Kentucky native, came to California by way of Jackson Hole, Wyoming, where he ran a boutique wine shop that enabled him to taste wines with vintners and growers from all over the world. After numerous trips to France, Australia, Oregon, and California, Adam decided to move to the Napa Valley to learn how to make wine in 2004. Following stints at Merryvale Vineyards in St. Helena and Swanson Vineyards in Rutherford, he settled in at Harlan Estate in Oakville where he was inspired by the “culture of perfection” and the relentless approach to wine quality.
Adam comes to Westerly after eight vintages as an integral part of the winemaking team at Harlan Estate. As the Direct Assistant to the Winemaker and Cellar Master for Harlan Estate, Bond Estates, and Promontory, he became known for producing profound, character-driven wines in an environment where expectations were always at the highest level.
The viticultural diversity, geographical grandeur, and the opportunity to continue making world-class wines is why Adam decided to leave the Napa Valley for Santa Barbara County in early 2013. Adam lives in Santa Ynez with his wife Kellie and four children.

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Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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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.

EPC27274_2012 Item# 143621