Pinot Noir

Not many family-run business can claim over 300 years in business, but the Saget family starting working with wine back in 1790. And leave it to the French to produce a very enjoyable Pinot Noir for under $20. Created in a lighter style this Pinot, at this price point, is a very good value and provides good quality fruit, tannic structure, and acidity. It offers red raspberry, light strawberry, delicate cherry, cranberry, worn leather, resin, a mild earthiness and a suggestion of cola. The wine is seamlessly blended and therefore drinks well.

This is 100% Pinot Noir from northern Chile.  Garnet in color, mostly clear and bright.  The nose has sour cherries with a bit of sandalwood.  Medium  bodied.  Light tannins.  On the palate, cherries and sour cherries.  Easy drinking.  Good finish.  This is nice on its own and would work well with grilled salmon.  Drink over the next five to seven years.  

FIOL was only founded in 2010 but has since created a strong following. Their 2021 iteration is a blend of 15% Pinot Noir and 85% Glera, which together create creamy bubbles that lead into a soft and pleasant patch of strawberry, raspberry, light lemon notes, hints of cranberry and red delicious apple. This is not an overly complicated wine, it is deceptively simple, and simple sometimes is difficult to create. This is a very enjoyable wine, especially during the summer months when all you want is something pleasing and flavorful.

A moody Pinot Noir, this offers deeper expressive fruit, easy drinkability and makes for a solid food companion (I had this with pesto pasta but the suggestions are quite extensive – game, duck, salmon, hearty vegetarian, etc.). This presents black cherry, blackberry, plum, and light rhubarb with back notes of dried tealeaf, wildflowers, cola and sandalwood. The specific use of Pommard clones gives this some darker fruit elements.

This is a sparkling Rosé from Burgundy made from Pinot Noir grapes.  JCB stands for Jean-Charles Boisset who was born in 1969.  The label states this wine is "Flamboyant-Vibrant-Sensual."  Salmon colored with lots of tiny bubbles, clear and bright.  The nose has cranberries, pomegranate, and a bit of a schmaltz (chicken fat) note.  Medium bodied.  On the palate, cherries, some cranberries and a slight bitter cherry note.  Good finish.  This is drinking well on its own but would be better with food.  It would be a nice match with grilled Salmon.  Drink over the next couple of years.  

This is really a classic California Pinot Noir, offering bright expressive fruit, easy drinkability and a good food companion. Black cherry, rhubarb, cherry compote, blackberry jam, dominate and there are back notes of light floral, vanilla, and cherry cream pie. This is not a difficult Pinot to grapple with, it is straightforward enjoyment that makes your day better. An array of oak was used - only 11 months in total - with a variety of new and older barrels, which allows the wine to retain its brightness and liveliness while having structure and light tannins. Enjoy now through 2026.

What’s unusual about this iteration of Pinot from Kosta Browne is that it really straddles the line between an earthy mineral driven Pinot noir, and a more traditional California style of bright strawberry and bright red fruits. Perhaps that’s no surprise as the Santa Lucia Highlands AVA has enough diverse soils to produce intriguing fruit and diurnal swings due to its close proximity to the Pacific Ocean. This Pinot works and works very well.

This is from Etude's estate grown Grace Benoist Ranch Vineyard.  It is a larger in style Pinot Noir but not over the top by any means.  Deep garnet in color, mostly opaque and bright.   The nose has cherries, slight strawberries, slight forest floor, and spice.  Great, semi-plush texture.  Nicely balanced.  Light tannins.  On the palate, flavors of cherries, strawberries with some baking spices.  Nice finish.  This is drinking quite well now and should continue for another ten years.  It is lovely on its own and will work well with many foods.  Grilled Salmon with a cream sauce would be cla

Anthill is a quality producer that makes wine at the more "elegant" side of the spectrum of California Pinots.  Ruby in color with some blue hues, a bit cloudy but bright.  The nose is nice with cherries, raspberries, slight hay, and spice.  Medium bodied.  Light tannins.  On the palate, this is showing a nice complexity.  Flavors of cherries, black cherries and raspberries with a moist forest floor quality and some minerality.  Good finish.  This seems to be close to peak but may evolve as it matures further.  Drink over the next five to eight years.  Nice on its own but better with food,

One of the best "Classic" producers of California Pinot Noir.  Deep ruby in color, mostly clear and bright.  The nose is great with cherries, cherry blossoms, spice, slight fennel and char.  Medium bodied.  Light tannins.  Great acidity.  At age ten, this is getting close to mature but still very fresh, vibrant fruit.  Flavors of cherries, black cherries, spice and slight rose notes.  Long finish.  This should have another five to eight more years before it slowly fades.  Great with some cheeses, this will work on its own, but better with food.  A nice choice would a creamy Mushroom Chicken