2013 59r Pinot Noir

2013 59r Pinot Noir

Sonoma Coast AVA

Market Exclusive -Grieve Family Winemaking

$19.99
Retail Price
$55.00
Savings
64%



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VARIETAL: 51% Clone 777 | 49% Clone 115 -Pinot Noir

ALCOHOL: 14.20%

SIZE: 750ml

Ratings:

96 insider Points

 

Reviews:

This lush and delicious, very limited-production Pinot Noir from Vance Rose is a must for any Pinot lover.  A beautiful nose of red cherry, strawberry, and warm spice, with a well-balanced palate of cranberry, vanilla, and baking spice.  This is a composed and elegant bottle of Pinot with soft tannins, balanced acidity, and generally gentle profile.  The wine is easy to consume on its own but has substantial acidity and is therefore quite food friendly.  This tasty little number is all about subtlety and nuance, elements that will expand over the next 2-4 years. I highly recommend getting some while you can! " --Premier Sommelier Team

**Ready to ship second week of January 2019

Why We're Drinking It:

Pinot Noir - especially from Sonoma Coast is known to be a "diva"; a wine that requires patience and persistence. But for those who have proven masterful attending to this primadonna, the payoff can be immense. This site-specific production from culty, Grieve Family proves that fact. Bright red, flaunting its cool-climate and hands-on technique, it's a wine our Panel of Somms said they'd love on a fancy wine list; can't get enough of at this insane, exclusive pricepoint.

59 r pays homage to the 1959 Armand Rousseau Chambertin, the great wine from the spring of 1978. That bottle of French Pinot Noir drove Vance to Burgundy to learn more about Pinot Noir and then all around California to find the best possible sites to grow and make great and profound Pinot Noir. After having made Pinot from the Central Coast, Carneros and Russian River, Vance settled on a part of the Sonoma Coast that is often referred to as the “True” Sonoma Coast, meaning it is in far northwest Sonoma county--just a mile and a half inland from the Pacific--up in the mountains, where the mix of sun, fog and cool temperatures combined to grow the finest Pinot in California."

"As an 18-year old, I had a great bottle of 1959 red Burgundy that transformed the course of my life. That one bottle sparked a passion in me that still drives me almost four decades later to pursue, drink and make great Pinot Noir." --Vance Rose, Winemaker and Proprietor 

 

Tasting Notes:

This is a very well-balanced wine. Notes of cherry and cranberry are combined with subtle spices and hints of vanilla. Together, these flavors make for one delicious Pinot that you'll keep coming back to. 

The Story to Know:

From the Winery:

As a winemaker and a chef, I understand creating flavor. In both you must start with the finest possible ingredients and do everything possible to not interfere with their natural qualities.  I make my wine as simply as possible--all native yeast fermentations, no inoculation for malo-lactic fermentation or any other additions other than a minimal amount of SO2 to help the wine live a healthy life.  I age the wine on its natural lees for the entire 14 months and it is in all French oak to give more vitality to the wine.  I rack the wine only once just before bottling and then bottle the wine unfined and unfiltered.  I believe this is the best possible way to make sure the natural attributes of the Pinot grown in this special area come shining through.

Perfect Pairings:

Pair with your next festive meal. Will drink well with any red meat or poultry dish. 

Pinot Noir - especially from Sonoma Coast is known to be a "diva"; a wine that requires patience and persistence. But for those who have proven masterful attending to this primadonna, the payoff can be immense. This site-specific production from culty, Grieve Family proves that fact. Bright red, flaunting its cool-climate and hands-on technique, it's a wine our Panel of Somms said they'd love on a fancy wine list; can't get enough of at this insane, exclusive pricepoint.

59 r pays homage to the 1959 Armand Rousseau Chambertin, the great wine from the spring of 1978. That bottle of French Pinot Noir drove Vance to Burgundy to learn more about Pinot Noir and then all around California to find the best possible sites to grow and make great and profound Pinot Noir. After having made Pinot from the Central Coast, Carneros and Russian River, Vance settled on a part of the Sonoma Coast that is often referred to as the “True” Sonoma Coast, meaning it is in far northwest Sonoma county--just a mile and a half inland from the Pacific--up in the mountains, where the mix of sun, fog and cool temperatures combined to grow the finest Pinot in California."

"As an 18-year old, I had a great bottle of 1959 red Burgundy that transformed the course of my life. That one bottle sparked a passion in me that still drives me almost four decades later to pursue, drink and make great Pinot Noir." --Vance Rose, Winemaker and Proprietor 

 

This lush and delicious, very limited-production Pinot Noir from Vance Rose is a must for any Pinot lover.  A beautiful nose of red cherry, strawberry, and warm spice, with a well-balanced palate of cranberry, vanilla, and baking spice.  This is a composed and elegant bottle of Pinot with soft tannins, balanced acidity, and generally gentle profile.  The wine is easy to consume on its own but has substantial acidity and is therefore quite food friendly.  This tasty little number is all about subtlety and nuance, elements that will expand over the next 2-4 years. I highly recommend getting some while you can! " --Premier Sommelier Team

**Ready to ship second week of January 2019

96 insider Points

 

This is a very well-balanced wine. Notes of cherry and cranberry are combined with subtle spices and hints of vanilla. Together, these flavors make for one delicious Pinot that you'll keep coming back to. 

From the Winery:

As a winemaker and a chef, I understand creating flavor. In both you must start with the finest possible ingredients and do everything possible to not interfere with their natural qualities.  I make my wine as simply as possible--all native yeast fermentations, no inoculation for malo-lactic fermentation or any other additions other than a minimal amount of SO2 to help the wine live a healthy life.  I age the wine on its natural lees for the entire 14 months and it is in all French oak to give more vitality to the wine.  I rack the wine only once just before bottling and then bottle the wine unfined and unfiltered.  I believe this is the best possible way to make sure the natural attributes of the Pinot grown in this special area come shining through.

Pair with your next festive meal. Will drink well with any red meat or poultry dish.