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  • SN: 90

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    90

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Bouchaine Pinot Noir Estate 2005

Winemaker's Notes:

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 tendrloin. 89 Pts (wine Enthusiast, 12/07), 4+ Stars (Restaurant wine, Issues 119 & 120), 88 Pts (Connoisseurs' Guide to California wine, June 2007)

3.68 5 0.5
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Bouchaine Vineyards:
Bouchaine Vineyards inhabits the oldest continually operated winery in the Carneros wine region. The site was first planted to vines and orchards in the mid-1800s by pioneer Boon Fly. In 1927, before the end of Prohibition, the property was purchased by Italian immigrant, Johnny Garetto. After the Repeal he operated perhaps the first winery with a tasting room in the region. Garetto shipped hi... Read more
Bouchaine Vineyards inhabits the oldest continually operated winery in the Carneros wine region. The site was first planted to vines and orchards in the mid-1800s by pioneer Boon Fly. In 1927, before the end of Prohibition, the property was purchased by Italian immigrant, Johnny Garetto. After the Repeal he operated perhaps the first winery with a tasting room in the region. Garetto shipped his wine to San Francisco and elsewhere from Buchli Station, a historic railway station located at the end of the road of the same name and the address of the Bouchaine property. facility1_1.jpgGaretto sold the ranch to Beringer Brothers in 1951. Beringer used the winemaking facility for the next thirty years making upgrades along the way. In 1981 Gerret and Tatiana Copeland, residents of Wilmington Delaware and long time admirers of the wines of Burgundy, purchased the facility from Beringer and established Bouchaine Vineyards. A massive renovation was completed in 1995 updating the winemaking facility with new technology and refurbishing the entire facility in a rustic style that garnered numerous awards from historic and architectural organizations. The most noteworthy change in winemaking style has occurred recently with the hiring of Michael Richmond as winemaker and general manager. Mike Richmond has over 30 years experience in Chardonnay and Pinot Noir production in the Carneros including his founding Acacia Winery. He and the Bouchaine winemaking team have updated both farming and winemaking to bring the wines to a new standard of excellence. Read less

Editorial Reviews for Bouchaine Pinot Noir Estate

Snooth User: Gregory Dal Piaz
89065217,192
4.00 5
01/04/2011

Initially smoky and autumnal with wild cherry fruit and some sweet toasted wood spice and a lightly mushroom undertone, this turns softly floral and gently spicy with air. Very gently on entry with a nice soft leading edge that is replaced by some small scaled but firm tannins and bright acids. the fruit has a lovely burnished strawberry tone to it with a backdrop of dark cherry fruit. There's some nice soil tones adding complexity as well as some gentle wood spice rounding out the back end. Very appealing with a light, bright, yet slightly firm character. This is in a very nice place today, straddling the line between youth and maturity and finishes with nice focus and mouthwatering red fruit tones over light wood spice and herb tones. 90pts


Member Reviews for Bouchaine Pinot Noir Estate

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Snooth User: vin0vin0
3578085,942
4.00 5
06/10/2012

Extremely nice Carneros Pinot. Well balanced with red and dark cherries but not overly fruity.


Snooth User: Nicki Gig
1783064,202
3.00 5
01/05/2011

red cherry earth notes, teeny bits of cedar, subtle red currants, vibrant acidity levels on the palate, light finish


External Reviews for Bouchaine Pinot Noir Estate

External Review
Source: Shop Wine Direct
01/17/2009

Wine Tasting NotesWinemaker Michael Richmond has crafted a Pinot Noir redolent of roses and cherries, and a touch of coffee. With its velveteen texture and a lingering finish, this wine proudly shows its Carneros heritage.Try this with the always compatible salmon, portabella mushroom, game, or pork tenderloin dishes.


External Review
Source: AmericanWinery.com
07/24/2009

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.


External Review
Source: Shop Wine Direct
01/17/2009

Wine Tasting NotesOur estate-grown Pinot Noirt comes from new plantings on our rolling hills in cool, foggy Carneros, Napa Valley. This is a Pinot with depth and power, grace and elegance. Winemaker Michael Richmond calls it, "a seductive wine with smoky overtonesdefinitely not a shrinking violet." Together with intense flavors of dark cherries, berries and roses, this wine presents a taste of the vibrant future of Bouchaine's Pinot Noirs.


External Review
Source: AmericanWinery.com
11/09/2007

This wine is inviting and intriguing at the same time, luring you into a dimly lit smoky room with its dirty cherry aromas and messing with your mind once you're inside. The nose is dust, dark smoke and cherries, a deep and delicious smell. Once you take a taste, the wine is bursting with dark smoky fruit, a very tasty experience. The finish is tight, sour cranberry, a very focused finish, like exiting the smoky room into the bright sunlight. Overall, a very complex and interesting offering from Bouchaine.


External Review
Source: AmericanWinery.com
11/09/2007

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.


External Review
10/16/2008

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 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.”


External Review
Source: AmericanWinery.com
07/24/2009

masculine and brooding, Bouchaine's Sonoma Coast Pinot Noir contrasts with the more elegant nature of our native Carneros Pinot Noir. Met head-on with its focus and power, winemaker Mike Richmond used his Carneros sensibilities to sculpt dark berry, black cherry and leather character from a one-dimensional to a multi-faceted gem. Pinot Noirs are famously versatile with a range of foods. This Pinot, with its dark fruit and sculpted structure, extends Pinot's versatility even further, pairing beautifully with robust dishes such a Valencia Paella, full of savory grilled chicken and shellfish and seasoned with the fragrant earthiness of that opulent spice, saffron.


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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 tendrloin. 89 Pts (wine Enthusiast, 12/07), 4+ Stars (Restaurant wine, Issues 119 & 120), 88 Pts (Connoisseurs' Guide to California wine, June 2007)

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