Bouchaine Pinot Noir 2005

On the more substantial and structured side of Pinot Noirs, this wine is nonetheless elegant and graceful, because it was not made in an over-ripe, over-extracted style. This wine offers berries and cherries, spice and a touch of tobacco. It has a velvet texture and a lingering finish. Perfect with pan-grilled lamb chops or roasted pork tenderloin.

July 2009

Shortly before I turned six my Dad and Grandpa built a playhouse for my sisters and I. The nose on this wine brought me right back to that weekend....fresh cut 2x4's. Tart cherry at first, but a bit of a disappointing mid palate. Back to the nose and I'm happy again. Another try and the mid palate hollowness is forgotten due to the blissful memories of building a playhouse.

November 2007

As hot as Rose McGowan - with a machine gun for a leg. This wine starts off a hint of cherries and fresh cut wood. Very pretty. I found that it started out with that cherry tartness but felt it was a bit hollow in the mid palate. Only slightly tannic it finishes with a bit more of that sour cherry-ness that it speaks of throughout.

November 2007

Bouchaine 2005 Carneros Pinot Noir is a blend of Dijon, Pommard, and Swan clones from their own vineyards and very select lots from neighboring Carneros vineyards. These highly regarded neighbors include the Gee Vinyard (dry-farmed), Las Brisas Vineyards, and Casa Carneros. The 2005 season was classic Carneros: cool, fog-covered evenings and comfortably warm days that allowed Pinot grapes to develop fully, while maintaining bright acidity. The long harvest provided a veritable smorgasbord of grape ripeness and maturity, all of which enhanced the character of this Pinot, adding richness read more...and layers of flavor. The resulting wine is redolent of cherries and berries with a touch of earthiness and orange peel. Pinot is considered by many to be the most versatile red wine and it pairs beautifully with a wide variety of foods. Start with anything grilled or smoked. Try it with blackened salmon, pork tenderloin braised with herbs, pan seared chicken, or mushroom risotto accented with truffle oil.    (hide)

Planted originally to vines and orchards by pioneer Boon Fly, this property was then sold to Italian immigrant Johnny Garetto. After Repeal he opened what is believed to be the first winery/tasting room in Carneros. In 1951 he sold to Beringer Brothers, who then sold in 1981 to Gerret and Tatiana Copeland. Thus began the current era of Bouchaine Vineyards. In 1995 they completed a massive renovation and most recently hired winemaker and General Manager Michael Richmond, the founder of Acacia Winery also located in Los Carneros. Bright, lightly saturated ruby with crimson highlights and fairly read more...viscous, this highly-perfumed wine intoxicates the senses with sultry berry-patch, countryside, sea spray, deep forest, scrub, and garrigue notes. It is classic Pinot Noir on the nose and on the palate. Round and smooth, the fruit is ripe, as in height of season raspberries and cherries. A back note of oak kicks in towards the finish, as does a streak of tar. The winery recommends pairing the wine with “anything grilled or smoked, blackened salmon, pork tenderloin braised with herbs, pan seared chicken, or mushroom risotto accented with truffle oil.”    (hide)

Shortly before I turned six my Dad and Grandpa built a playhouse for my sisters and I. The nose on this wine brought me right back to that weekend....fresh cut 2x4's. Tart cherry at first, but a bit of a disappointing mid palate. Back to the nose and I'm happy again. Another try and the mid palate hollowness is forgotten due to the blissful memories of building a playhouse.