Estancia Pinot Noir Monterey 2009
Agree with other reviewers - this is a $2 bottle at best. Flat, sour and bitter. Drinkable only with food
I gave half a glass because I couldn't give it 0. This wine (at $12) was the worst wine I have ever bought. Ever. I came home from work looking forward to trying this new pinot, relaxing with a good book, and enjoying a tasty wine. But as on as I touched the corkscrew to it, the cork fell down the neck of the bottle about an inch. I was still able to remove it. But I was greeted by a most foul smell of moldering, rotten wine. Disgusting. Even if this wine had been properly sealed, it would still have been watery. The color was weak. It was like water with a little red food coloring. Horrible, horrible. Undrinkable. They have some nerve selling this bilge water at all, much less for $12.
found it at Cosco for $8 a bottle- no complaints, easy to drink, you get what you pay for.
Hot, raspberry/strawberry skittles. Waste of money.
Dolflmfo's review was spot on. Quoting him for truth. "Good color with an oak and cherry nose that is appealing if not particularly interesting. Attacks the palate weakly and possesses little body. Tastes of watered down fruit with an unfortunately long finish that has the tones of loose leaf notebook paper combined with notes of morning breath."
I'm rarely snobby as I'm only 21, but there are far better Pinots out there for this price or a few dollars more. This wine is incredibly bitter and not complex in the slightest. Will never buy again.
Light and bright Pinot Noir, garnet, raspberry and a little spice.
External Reviews for Estancia Pinot Noir Monterey
The release of the 2000 vintage marks the introduction of winemaker Ken Shyverrsquo;s new approach to Pinot Noir at Estancia. Ken relies on the benefits of old-world winemaking techniques including whole-berry fermentation, gentle punch downs and pressing. He uses only native yeasts to increase aromatics and gentle gravity flow systems to minimize aggressive tannins. This handcrafted approach results in Pinot Noir with soft, luscious flavors and aromas, and rich, deep color.
In 1986 Agustin Huneeus, then of Franciscan Estates, bought the former Paul Mason vineyards near Soledad to establish Estancia Winery. A producer of Monrterey County pinot noir and chardonnay, the brand is now part of Constellation. Pinnacles Ranches is their basic bottling - sourced mostly from vineyards on the eastern side of the Salinas Valley, along with a smattering of fruit from the Santa Lucia Highlands. It offers full-bore Central coast flavors with enough restraint and bright acidity to work with a variety of foods - a wine that sets a standard for good, cheap pinot noir.
Classy, light in body, with crisp acidity and a silky texture. The flavors veer toward tart red cherries and oak. Finishes dry and balanced. Drink now.
In 1986 Agustin Huneeus, then of Franciscan Estates, bought the former Paul Mason vineyards near Soledad to establish Estancia Winery. A producer of Monrterey County pinot noir and chardonnay, the brand is now part of Constellation. Pinnacles Ranches is their basic bottling mdash; sourced mostly from vineyards on the eastern side of the Salinas Valley, along with a smattering of fruit from the Santa Lucia Highlands. It offers full-bore Central coast flavors with enough restraint and bright acidity to work with a variety of foods mdash; a wine that sets a standard for good, cheap pinot noir.
Juicy and mild, this wine has lasting flavors of ripe cherries and red apple. A simple, pleasing pinot for roast chicken-and -aioli sandwiches.
Round, with good ripeness to black cherry, cola, spice and herbal notes that linger through a firm finish. Drink now through 2005
Appearance: Garnet red Aroma: Lively, displays characters of raspberry, dry cherry, hints of spice and oak nuances. Flavor: Medium-bodied, showing lifted fruit aromas, subtle luscious berries and cigar box with a nicely textured palate and a rich, supple finish. - Winery
Food Pairings for Estancia Pinot Noir Monterey
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