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W.H. Smith Hellenthal Vineyard Pinot Noir 2000

Pinot Noir from Sonoma County, California
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    Winemaker Notes

    Critical Acclaim

    W.H. Smith

    W.H. Smith

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    W.H. Smith, , California
    W.H. Smith
    Luck and timing led Bill and Joan Smith into the wine business: enthusiasm, perseverance, and good advice from a few talented friends facilitated their success as world-class producers. A wrong turn while trying to visit Chappellet Vineyard led Bill Smith to discover and purchase the historic ghost winery, La Jota Vineyard Co., including 40 acres on top of Howell Mountain in the Napa Valley. Two years later, in 1976, Bill and his new wife, Joan, spent their honeymoon planting the first 2 acres of vines, which would grow to 28 acres by 1978. After a few classes in home winemaking at UC Davis, a lot of experimenting, and some priceless mentoring from friend and Howell Mountain neighbor Randy Dunn, the Smith’s produced La Jota Vineyard’s first Cabernet Sauvignon vintage in 1982. With Bill making the wine and Joan responsible for sales and marketing, the couple garnered attention and accolades—including being listed as #2 on Robert Parker’s roster of "heroes" in the December 1994 issue of The Wine Advocate.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

    This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

    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.

    CVI794342_2000 Item# 74541

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