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Wild Horse Pinot Noir 2006

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Wild Horse 2006 Pinot Noir bursts with aromas of seasoned wood, rose petals, dried cherry, and alpine forest floor, with flavors of pomegranate and Asian spices, with a rich lingering mouthfeel.

    A versatile wine, this Pinot Noir complements meals of salmon, lamb, poultry and grilled vegetables. Superb now, best enjoyed after a few years in the cellar.

    Critical Acclaim

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    Wild Horse

    Wild Horse

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    Wild Horse, California
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    Located south of Paso Robles in Templeton, California, Wild Horse Winery was founded in 1983 by Ken Volk. Wild Horse Winery was named for the wild mustangs that roamed the hills east of the vineyard estate. These mavericks suggest a free, noble spirit and are the ideal symbol for the Wild Horse Winery commitment to spirited winemaking. The vineyard and winery location was selected for its low vigor soils, proven ground water table, proximity to Estero Bay and rural atmosphere. Wild Horse Winery creates compelling wines from 16 diverse appellations and more than 40 vineyards from the Central Coast. Wild Horse Winery is committed to sustainable viticultural and business practices and creating fine wines that express the best of the region’s diversity. "Live Naturally, Enjoy Wildly" reflects the attitude and personalities of the people who have been creating these wines for over 25 years.
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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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    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).

    Tasting Notes for Pinot Noir

    Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

    Perfect Food Pairings for Pinot Noir

    Pinot’s healthy acidity cuts through the oiliness of salmon or texture of 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 Secrets for Pinot Noir

    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.

    MNC8919F_2006 Item# 93653

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