2002 Clos Du Bois Pinot Noir
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
One of the most delicate and finicky grapes, Pinot Noir demands special attention. But the results are well worth the effort – seductive, plush, subtle. In the grape itself one can taste the flavors of cherry, raspberry, strawberry, cranberry, plum, pomegranate, violets. When the juice is fermented into wine, flavors of clove, cinnamon, earth, smoke, caramel, allspice, vanilla can be detected. The particular combination depends on the refined level of the winemaking to begin with, along with the terroir, age of the vines, particular harvest, aging, and so much more. Pinots are commonly agreed to have the largest variance in taste and structure of all the reds. There are many paths a skilled winemaker can take his pinot down.
Clos Du Bois, located in Sonoma County, my favorite part of California’s Wine Country, is a large wine producer making classic wines with a refined, elegant and yet accessible style (and price), by blending the best grapes and juice from many appellations of Sonoma and the North Coast of California.
To fully capture the unique character of this grape, they use traditional Burgundian techniques of small-tank fermentation and aging in heavily toasted oak. That technique preserves the smooth, rich texture and subtle flavors of the grape, producing the aromas of crushed rose petals and rich cherry characteristic of fine Pinot Noir.
My last bottle from a pleuthra I picked up there when I visited the winery. A solid 90+ point wine. Pairs nicely with grilled salmon and many vegetarian entrees. Light and luscious. You won’t easily find a 2002, which will enjoy the enhancement 14 years of good aging.
One of the most delicate and finicky grapes, Pinot Noir demands special attention. But the results are well worth the effort – seductive, plush, subtle. In the grape itself one can taste the flavors of cherry, raspberry, strawberry, cranberry, plum, pomegranate, violets. When the juice is fermented into wine, flavors of clove, cinnamon, earth, smoke, caramel, allspice, vanilla can be detected. The particular combination depends on the refined level of the winemaking to begin with, along with the terroir, age of the vines, particular harvest, aging, and so much more. Pinots are commonly agreed to have the largest variance in taste and structure of all the reds. There are many paths a skilled winemaker can take his pinot down.
Clos Du Bois, located in Sonoma County, my favorite part of California’s Wine Country, is a large wine producer making classic wines with a refined, elegant and yet accessible style (and price), by blending the best grapes and juice from many appellations of Sonoma and the North Coast of California.
To fully capture the unique character of this grape, they use traditional Burgundian techniques of small-tank fermentation and aging in heavily toasted oak. That technique preserves the smooth, rich texture and subtle flavors of the grape, producing the aromas of crushed rose petals and rich cherry characteristic of fine Pinot Noir.
My last bottle from a pleuthra I picked up there when I visited the winery. A solid 90+ point wine. Pairs nicely with grilled salmon and many vegetarian entrees. Light and luscious. You won’t easily find a 2002, which will enjoy the enhancement 14 years of good aging.
I’ll offer this beautiful 14 yr old bottle of refined pleasure for $75.