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Louis Jadot Pinot Noir, Bourgogne, Beaune France, 2017, 750 Millilitre, $22.99
Flavor: Plums, raspberries and cherries on the nose, fresh fruit in the mouth, with balanced acidity and smooth tannins on the finish. Origin: Fruit from the Cote d'Or and the Cote Chalonnaise gives this wine depth and concentration. Aged in French oak for 9 months. Grape: Pinot Noir. 12.5% alc. by vol. 25 Product of France.
Clos du Bois Pinot Noir 750ml Red Wine, 750 Millilitre, $9.99
Long live enjoying life to the last drop with Clos du Bois Pinot Noir. This red wine displays aromas of black cherry and baking spice. Luscious notes of black cherry and cranberry lead to a silky finish. Enjoy drinking this Pinot Noir wine in a glass by itself, in a wine cocktail, or paired with your favorite foods, like pork or bacon dishes. Great for a variety of occasions, this wine is the perfect choice for serving at a dinner party or giving as a wine gift for a birthday or anniversary. Each 750 mL bottle contains about 5 glasses of wine with 13.5% alcohol by volume. Made using California grapes and decades of winemaking expertise, Clos du Bois wine delivers a great taste that never goes out of style.
Juggernaut Pinot Noir, Russian River Valley, 750 Millilitre, $16.99
Overcoming challenges builds character. Our grapes are grown in challenging conditions, where true grit and determination yield spectacular results. Steadfast Pinot Noir vines endure, unwavering, in inhospitable conditions, battered by wind and fog. Its proximity to the Pacific Ocean, the balancing influences of sun and fog and soil composition ideally matched to cool climate grapes make the Russian River Valley an ideal sanctuary for Pinot Noir.
Rickshaw Pinot Noir, 750 Millilitre, $11.99
Est. 2010 in California. Rickshaw Pinot Noir is chosen from cool climate sites along the rocky California coast, where fog filled vineyards seemingly raise straight out of the Pacific Ocean. Elegance and grace personify the Rickshaw Pinot Noir, with soft scents of rose petals, fresh Rainer cherries, and just picked wild raspberries. Rickshaw Wines: Dedicated to the relentless pursuit of wines of elegance, purity, and sophistication at prices that rarely reflect these characteristics.
MacMurray Estate Russian River Valley Pinot Noir Red Wine, 750 Millilitre, $29.99
MacMurray Estate Vineyards Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry, giving way to flavors of dark cherry, pomegranate and vanilla. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging. 100% Pinot Noir from the Russian River Valley, California.
Castle Rock Pinot Noir, Willamette Valley, 2009, 750 Millilitre, $20.99
Our Castle Rock Pinot Noir is produced from grapes grown in Oregon's Willamette Valley. Sheltered by the Cascade Mountains, this area is on the same latitude as France's Burgundy region, and in the past thirty years it has gained international recognition as one of the most prestigious appellations for this cool-climate varietal. This elegant medium-bodied wine offers aromas of cherry and spice. On the palate the wine gives flavors of berries, cinnamon, buck cherry, sweet vanilla, oak and floral notes, with a long, velvety finish. This versatile wine pairs well with lamb, chicken, veal, salmon and light pasta dishes. Alc 13.5 by vol.
Browne Pinot Noir, Willamette Valley, 2017, 750 Millilitre, $19.99
A tribute to the greatness of one man, William Bitner Browne, late grandfather of proprietor Andrew Browne, Browne family Vineyards is a dream many years in the making. His passion, integrity and hard work ethic set a standard of excellence to inspire generations to follow. Every decison made - from the vineyard to the bottle - reflects our commitment decisions, well-balanced Oregon Pinot Noir. - Andrew Browne. Alc. 14.5% by vol. 29
FAT BASTARD Pinot Noir, 2019, 750 Millilitre, $12.99
Thierry & guy remarkably full bodied. During a wine tasting with Guy (British wine industry rebel), Thiery (renowned French winemaker) exclaimed: Now zat is what you call eh Phet bast-ard! to define the Roundness and the Richness of the first Fat bastard wine was born! Proud of our french roots, we often imagine this cute hippo decorating the royal gardens of Mare-Antoinette and even becoming the french national emblem! We will never know, Fat bastard Pinot Noir is generous & elegant with a fruity finish! www.fatbastard.com. Alc. 14.5% by vol. 29 Bottled by The Fat Bastard Wine Company. Product of France. Made in France.
Chamisal Vineyards Pinot Noir, San Luis Obispo County, 750 Millilitre, $19.99
Estd 1973. A reflection of the cool climate and coasts influence in which our vineyards thrive, our pinot noir is bright and fresh with intense mit, And a joyful character that evokes the warm sunny days and cooling sea breezers we enjoy in San Luis Obispo County all year round.
Flowers Pinot Noir, Sonoma Coast, 2007, 750 Millilitre, $52.99
Joan & Walt Flowers proprietors. At Flowers vineyard & winery, our goal as winegrowers is to listen to the grapes and give them what they need - gentle handling, the use of age-old Burgundian techniques and attention to detail. Our hope as fellow wine lovers is that you will enjoy tasting our wines as much as we enjoy creating them. Alc. 13.4% by vol.
Four Graces Pinot Noir, Willamette Valley, 2008, 750 Millilitre, $26.99
The Black family vineyards. Estate crafted and defined by the terroir of the Willamette Valley. Alc. 13.7% by vol. Produced & bottled by The Four Graces, McMinnville, Oregon.
La Crema Pinot Noir, Sonoma Coast, Sonoma County, 2015, 750 Millilitre, $21.99
Cool climate vineyards. Artisan Winemaking. Classic pinot noir. lacreama.com. Alc. 13.5% by vol. Vinted and bottled by La Crema, Santa Rosa, CA.
Barefoot Cellars Pinot Noir Red Wine 750ml , 750 Millilitre, $5.99
Barefoot Pinot Noir Red Wine features fruit forward notes of black cherry and wild raspberry in a 750 mL bottle. With notes of brown spice and a silky smooth finish, this wine is ideal for backyard barbecues and casual gatherings with friends. Best served slightly chilled or at room temperature, this medium bodied Barefoot wine pairs perfectly with a wide variety of foods. This light red wine comes from Barefoot, the most awarded wine brand in US competitions.
Byron Pinot Noir, Santa Barbara County, 2009, 750 Millilitre, $16.99
You are here. That's the beautiful thing about wine - it can transport you halfway around the globe. In this case, here is Santa Barbara, a region that Byron helped pioneer decades ago. This Chardonnay is lush with notes of citrus, honey and brown spice. Alc. 13.5% by vol.
Evolution Pinot Noir, Oregon, 1 Each, $18.99
By sokol blosser. Oregon family wine since 1971. Dangerously juicy, fruit-driven, and sophisticated. A ready-to-drink Oregon Pinot for food lovers. Please recycle me! Certified B Corporation.
Willamette Valley Vineyards Pinot Noir, Whole Cluster, Willamette Valley, Oregon, 2017, 750 Millilitre, $21.99
Est. 1983: Stewardship of the land. Whole cluster fermented. This Whole Cluster Pinot Noir was fermented from uncrushed Pinot Noir grape dusters. This technique retains the fresh fruit quality of the varietal and create a wine which is delicious and accessible upon its release. This wine is an excellent companion with barbecued meats and vegetables, grilled fish, pizza, sushi and spicy Asian cuisine. These vines were tended by hand and cluster-thinned to increase flavor intensity. All of our vineyards are sustainable farmed. Pinot Noir, a thin-skinned winegrape, develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol. - Jim Bernau, Founder/Winegrower. - Joe Ibrahim, Winemaker. P.S. Please return this bottle to the winery for a 10 cent refund. Thank you for recycling. Technical: Pinot Noir Clones: Dijon 114, 115, 667, 777, Pommard and Wadenswil. Soil Type: Willamette Valley soils including Jory and Nekia (iron rich volcanic), laurelwood (windblown, glacial loess), and missoula flood sediment. Harvest: September 17 - October 26, 2017. Brix at Harvest: 22.5 degrees - 24 degrees. Fermentation: Whole cluster. Resveratrol: 10.1 Micromoles/L. Peak Drinkability: 2018-2020. www.WillametteValleyVineyards.com. Vintage Facts 2017: After a few dry winters, the 2016-17 winter provided ample rain and snowpack statewide. The winter gave way to a relatively cool and wet spring compared to the last few years. As a result, bud break in Oregon started closer to normal in mid-April. The spring warmed up with record heat in late May that initiated flowering in most areas of the state. However, a cool down in early June slowed flowering through the second and third week of the month then was followed by a few days of record high temperatures. Growers statewide noted that flowering was very complete and produced a very good fruit set. Many also indicated that the warm conditions in 2016 set the stage for increased fruitfulness, producing more clusters per vine and larger clusters. July ramped up the heat moving the vintage rapidly to veraison. However, August saw multiple one day records for maximum daytime temperatures with heat stress events early and late in the month. The result was that August 2017 was the warmest August on record in the state and the majority of the western US. Growers noted that the heat stress did not produce much sunburn but may have delayed ripening in some varieties. There was no impact of smoke from forest fires on Willamette Valley producers, unlike Southern Oregon and the Columbia Gorge AVAs, except that the possible disadvantages of the hazy weather during early stages of ripening reduced sunlight intensity and could have caused reduced photosynthesis. A warm early September accelerated fruit development, but was slowed by a cool down mid-month. Feeling that the harvest was going to be fast and furious, growers breathed a sigh of relief with the cooler conditions and proceeded to have a slow and steady harvest. From grower reports, 2017 ended with near average to slightly higher than average sugar and acid levels with many touting beautiful flavors and well-balanced fruit. Courtesy of the Oregon Wine Board. Winemaking Notes: The stylistic vision of this wine is to capture pure Pinot Noir fruit with beautiful depth and structure through whole cluster fermentation and carbonic maceration. Our winemaking philosophy demands attention to detail from vineyard to bottle. The vineyards for this wine are chosen to complement this unique style of wine. The whole grape clusters (including the stems) are gently conveyed into stainless steel tanks that have been filled with CO2 gas. Yeast is then added and the lid closed tightly to exclude any excess oxygen. Pressing takes place when aromatic and taste characters are ideal and tannins are still gentle. After pressing, fermentation finishes over a 7 - 10 day period in stainless steel tanks. The pH is monitored closely during malolactic fermentation until the desired balance is achieved. Tasting Notes: As refreshing as liquid fruit salad in a glass, this wine Is ruby in color and opens with lively aromas of ripe cherry, blackberry and cocoa with a hint of earthiness. A vibrant entry and juicy mid-palate features flavors that mirror aromas with the addition of raspberry puree and vanilla. A well-rounded and soft finish, accented by refreshing acidity, carries flavors far beyond the sip. Technical Data: Grape Type: pinot noir, clone 114, 115, 667, 777, pommard and wadenswil. Appellation: Willamette Valley. Harvest Date: Sept. 17 - Oct. 26, 2017. Harvest Statistics: Brix: 22.5 degrees - 24.0 degrees, Titratable Acidity: 4.66 - 7.20 g/L, pH: 3.04 - 3.41. Finished Wine Statistics: Alcohol: 13.5%, Titratable Acidity: 5.29g/L, pH: 3.75. Fermentation: Whole Cluster Fermentation in stainless steel tanks. Bottling Date: January - April 2018. Cases Bottled: 55,000. WineEnthusiast Magazine: 91 pts. & editor's choice. Alc. 13.5% by vol. Produced & bottled by Willamette Valley Vineyards.
