2013 Bannister Pinot Noir

2013 Bannister Pinot Noir

Sonoma Coast

94pts- Cellar Tracker Average | Small-Lot ★

$19.99
Retail Price
$40.00
Savings
50%



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VARIETAL: Pinot Noir

ALCOHOL: 13.50%

SIZE: 750ml

Ratings:

94 Points- Cellar Tracker Average 

93 Insider Points

Reviews:

The 2013 Pinot from Bannister is really kicking at the moment, the fruit is juicy and lively and the acidity is young and fresh.  There’s nuance here as well, with black tea, brambleberry, cola and a wonderful mix of fresh raspberry, strawberry and bing cherry.  The wine has perfect weight on the palate and a nice balance of fruit and acidity, drinking way above its price point.  True and fresh Sonoma Coast quality at a great price.  Enjoy now through 2020. - DZ Nov 2016

Why We're Drinking It:

Small lots, tremendous wine. That’s the word on Marty and Gary Bannister’s low volume production of their smashing 2013 Pinot Noir. On average CT awarded this beautifully balanced juicy Pinot a whopping 94 points, so those in the know are stocking up. But guess who really scored on this one: our savvy team that’s who. They worked their magic to procure a special stash just for our members.

It wasn’t until 1989 that the Bannister label first appeared, when Marty and husband, Gary, began producing their own small lots of wine. And we’re beyond excited to offer this 2013 Bannister Pinot Noir from a select Sonoma Coast vineyard whose small crop of tiny flavorful berries was carefully processed under Marty’s supervision. Her extensive knowledge of terroir and technology created a delicately balanced Pinot Noir with aromas of cherry, pomegranate, and Eastern spices accented by floral and earth notes. The flavor follows through with an abundance of red fruit and touches of dried herbs and oak.

The Bannisters celebrate the delicacy of Pinot Noir and their love of the grape is reflected in their minimally invasive winemaking strategy. The grapes are fermented in small open top containers until nearly dry, then pressed and moved to barrels for malolactic fermentation. Finally, the wine is aged on its lees for 10 months to prevent excess exposure to oxygen.

The family tradition is being passed on to a new generation as the Bannister’s son, Brook, collaborates on both the winemaking and the management of the business.
Things to Know

In the wine business, sometimes you make a mark helping others before launching your own label. It all started with a love of food for winemaker Marty Bannister, who transitioned from a degree in food and nutrition to five years on the winemaking staff of Rodney Strong, one of the early pioneers of Sonoma County’s modern wine industry. In the late 1970’s, as the Sonoma wine industry grew by leaps and bounds, Marty co-founded Vinquiry, an indispensable wine laboratory/consultation service, which provided critical support to new and established vintners and helped to shape the emergent Sonoma industry. Marty remains Vinquiry’s CEO nearly 40 years later.

All the world is a laboratory to Marty Bannister, so when it comes to pairing food with the family’s 2013 Bannister Pinot Noir, she suggests a wide range of foods from lamb to quiche, cheeses to salmon, and even a little duck for good measure. But her most important recommendation: have fun and never fear experimentation!

Tasting Notes:

Aromas of cherry, wild strawberry, pomegranate, anise and eastern spices as well as light notes of vanilla and French oak barrels. We also find floral and earth notes. The flavors follow suit with ample red fruit, a touch of dark fruit, dried herbs and oak notes. The body and texture of the wine carry the package of flavors with great length and a lasting, clean finish.

The wine can complement a wide range of food flavors. Serve it with lamb or pork dishes, salmon, duck or duck confit, cheeses or a flavorful quiche. Balanced Pinot Noirs combine with a wide range of food, so don’t fear experimentation!

This 2013 Pinot Noir was harvested from a select Sonoma Coast vineyard. The location and expert management produced a small crop of tiny flavorful berries. The grapes were fermented in small open top containers until near dryness, before pressing and moving to barrels for the final bit of fermentation and malolactic fermentation. The wine was aged on its lees for 10 months. Because of the delicacy of Pinot Noir, this is our preferred aging strategy to prevent excess exposure to oxygen.

The Story to Know:

From the Winery

Our family began hand making small lots of wine in Sonoma County in 1989, but our history in the industry started in 1973 when Marty took a job in the lab at Rodney Strong Vineyards. After five years as a member of the winemaking staff, Marty left to co-found Vinquiry in Healdsburg. Our wine service laboratory, consulting and specialty winemaking products provided critical support to the surge of growth in the wine industry.

In 1989, Marty and Gary acted on their interest in winemaking and started the Bannister label, with a focus on Pinot Noir, Chardonnay and Zinfandel. Brook was involved in harvest and critical points in the process when he wasn’t busy in school. At present, he and Marty collaborate on the wine making and the management of the business.

Perfect Pairings:

Try this with braised pork ribs or with duck breast in a cherry reduction sauce.

Small lots, tremendous wine. That’s the word on Marty and Gary Bannister’s low volume production of their smashing 2013 Pinot Noir. On average CT awarded this beautifully balanced juicy Pinot a whopping 94 points, so those in the know are stocking up. But guess who really scored on this one: our savvy team that’s who. They worked their magic to procure a special stash just for our members.

It wasn’t until 1989 that the Bannister label first appeared, when Marty and husband, Gary, began producing their own small lots of wine. And we’re beyond excited to offer this 2013 Bannister Pinot Noir from a select Sonoma Coast vineyard whose small crop of tiny flavorful berries was carefully processed under Marty’s supervision. Her extensive knowledge of terroir and technology created a delicately balanced Pinot Noir with aromas of cherry, pomegranate, and Eastern spices accented by floral and earth notes. The flavor follows through with an abundance of red fruit and touches of dried herbs and oak.

The Bannisters celebrate the delicacy of Pinot Noir and their love of the grape is reflected in their minimally invasive winemaking strategy. The grapes are fermented in small open top containers until nearly dry, then pressed and moved to barrels for malolactic fermentation. Finally, the wine is aged on its lees for 10 months to prevent excess exposure to oxygen.

The family tradition is being passed on to a new generation as the Bannister’s son, Brook, collaborates on both the winemaking and the management of the business.
Things to Know

In the wine business, sometimes you make a mark helping others before launching your own label. It all started with a love of food for winemaker Marty Bannister, who transitioned from a degree in food and nutrition to five years on the winemaking staff of Rodney Strong, one of the early pioneers of Sonoma County’s modern wine industry. In the late 1970’s, as the Sonoma wine industry grew by leaps and bounds, Marty co-founded Vinquiry, an indispensable wine laboratory/consultation service, which provided critical support to new and established vintners and helped to shape the emergent Sonoma industry. Marty remains Vinquiry’s CEO nearly 40 years later.

All the world is a laboratory to Marty Bannister, so when it comes to pairing food with the family’s 2013 Bannister Pinot Noir, she suggests a wide range of foods from lamb to quiche, cheeses to salmon, and even a little duck for good measure. But her most important recommendation: have fun and never fear experimentation!

The 2013 Pinot from Bannister is really kicking at the moment, the fruit is juicy and lively and the acidity is young and fresh.  There’s nuance here as well, with black tea, brambleberry, cola and a wonderful mix of fresh raspberry, strawberry and bing cherry.  The wine has perfect weight on the palate and a nice balance of fruit and acidity, drinking way above its price point.  True and fresh Sonoma Coast quality at a great price.  Enjoy now through 2020. - DZ Nov 2016

94 Points- Cellar Tracker Average 

93 Insider Points

Aromas of cherry, wild strawberry, pomegranate, anise and eastern spices as well as light notes of vanilla and French oak barrels. We also find floral and earth notes. The flavors follow suit with ample red fruit, a touch of dark fruit, dried herbs and oak notes. The body and texture of the wine carry the package of flavors with great length and a lasting, clean finish.

The wine can complement a wide range of food flavors. Serve it with lamb or pork dishes, salmon, duck or duck confit, cheeses or a flavorful quiche. Balanced Pinot Noirs combine with a wide range of food, so don’t fear experimentation!

This 2013 Pinot Noir was harvested from a select Sonoma Coast vineyard. The location and expert management produced a small crop of tiny flavorful berries. The grapes were fermented in small open top containers until near dryness, before pressing and moving to barrels for the final bit of fermentation and malolactic fermentation. The wine was aged on its lees for 10 months. Because of the delicacy of Pinot Noir, this is our preferred aging strategy to prevent excess exposure to oxygen.

From the Winery

Our family began hand making small lots of wine in Sonoma County in 1989, but our history in the industry started in 1973 when Marty took a job in the lab at Rodney Strong Vineyards. After five years as a member of the winemaking staff, Marty left to co-found Vinquiry in Healdsburg. Our wine service laboratory, consulting and specialty winemaking products provided critical support to the surge of growth in the wine industry.

In 1989, Marty and Gary acted on their interest in winemaking and started the Bannister label, with a focus on Pinot Noir, Chardonnay and Zinfandel. Brook was involved in harvest and critical points in the process when he wasn’t busy in school. At present, he and Marty collaborate on the wine making and the management of the business.

Try this with braised pork ribs or with duck breast in a cherry reduction sauce.