Pinot Noir (New World)

Question 1

California Pinot Noir

Answer 1

T.N. - wonderfully fragrant and aromatic with scents of ripe strawberries, mushrooms, smoky oak and green herbs. Rich round and luscious in the mouth with lots of ripe strawberry-red raspberry fruit with good depth and complexity with a spicy finish

Pairing - salmon and other fatty fish, roasted chicken, pasta, bbq

Question 2

Oregon Pinot Noir

Answer 2

• Willamette Valley is the most popular growing region
• French oak adds cinnamon, clove and vanilla
• Wines with less oak often get their body from the tannin and tend to be slightly more bitter

T.N. - light to medium bodied and displays a wide a range of aromatic flavors including raspberry, strawberry, cranberry, delicate floral notes and earthy tones like mushroom and truffle. Be aware a lot are high acid that don’t always explode with lusty fruit

Pairing - fish, chicken, red meat and grilled veggies

Question 3

New Zealand Pinot Noir

Answer 3

T.N. - darker fruit aromas, often with a savory component. Rich, full and sweet fruit with dark plum and chocolate. Long, fine tannins with spicy notes (southern valley ex. Wairarapa) and red fruit like bright raspberry, cherry, plums with subtle acidity and even tannin (northern valley ex. Marlborough)

Pairing - pork, game, red meat, pasta, salmon

Question 4

Flowers Pinot Noir

Answer 4

• Sourced from a small selection of family-owned vineyards on the Sonoma Coast
• Aged in 100% French Oak (20% new) for 10 months

T.N.- Floral expressions of lilac, fresh roses, plum, cranberry, clove and baking spice. Medium bodied with smooth tannins

Pairing - beef, game, veal, poultry

Question 5

Dutton-Goldfield ‘Dutton Ranch’ Pinot Noir

Answer 5

• Russian River
• Blend of Pinot noir grapes from several vineyards across the Russian river in Sonoma county
• Hand sorted prior to destemming and each vineyard block is fermented separately to maintain typically and provide the most flexibility for blending
• They age the lots separately first and then blended in the spring. The final blend rests in barrel for six months and minimally processed
• Total time is 10 months in French oak (40%)

T.N. - Sweet berries and woodsy spice with black cherry, raspberry and boysenberry aromas framed with violets, redwood brush and cinnamon. Cranberry and spice box, silky yet firm

Pairing - mushroom, pasta, roasted lamb, poultry in sauce

Question 6

Sea Smoke ‘Southing’

Answer 6

• Allocated California Pinot Noir from Santa Rita Hills, Santa Barbara County
• Hand-harvested and destemmed
• Is manually punched down two times per day for 14 days
• After primary fermentation and mace ration all free run wine is transferred to tank and then pressed at an extremely low pressure to avoid extracting bitterness. After setting overnight barrels are racked and aged for 16 months in French oak (28% new) with no fining and no filtration

T.N. - complex and elegant, watermelon, jasmine, Victoria plum; and subtle baking spice. Fine tannins and minerality. Cool climate acidity

Pairing - poultry, grilled veggies, mild cheese, mushroom pizza

Question 7

Sea Smoke ‘10’

Answer 7

• Allocated California Pinot Noir from Santa Rita Hills, Santa Barbara County
• Made from ten clones of Pinot Noir grapes
• Hand harvested and destemmed
• Is manually punched down two times per day for 16-28 days
• After primary fermentation and mace ration all free run wine is transferred to tank and then pressed at an extremely low pressure to avoid extracting bitterness. After setting overnight barrels are racked and aged for 16 months in French oak (68% new) with no fining and no filtration

T.N. - brooding and intense, elderberry, freesia, fig, then a myriad of savory spices and a hint of lavender. Firm, mature tannins (evidence of age-ability)with a long velvety finish

Pairing - steak, veal, game, poultry, salmon, pasta

Question 8

Archery Summit

Answer 8

• Willamette Valley Pinot Noir
• Blend of 3 of their vineyards 62% Dundee Hills, 20% Yamhill-Carlton and 18% Eolo-Amity Hills
• Famed by hand Ustinov sustainable practices and hand sorted (40% whole cluster)
• Aged in French oak barrels (27% new) for 10 months

T.N. - earthy, spicy, berry driven and brambly. Friendly notes of dried cinnamon and lavender that lead to juicy fresh raspberry and dark fruit flavors. Round medium bodied with smooth tannins

Pairing - fish, chicken, red meat and grilled veggies