Bouchaine Pinot Noir Estate 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 tendrloin. 89 Pts (wine Enthusiast, 12/07), 4+ Stars (Restaurant wine, Issues 119 & 120), 88 Pts (Connoisseurs' Guide to California wine, June 2007)
Editorial Reviews for Bouchaine Pinot Noir Estate
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
External Reviews for Bouchaine Pinot Noir Estate
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.
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.
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.
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.
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.
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.”
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.
Food Pairings for Bouchaine Pinot Noir Estate
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