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Failla Keefer Ranch Pinot Noir 2004

Winemaker's Notes:

Picked in early September, the fruit was destemmed into open-topped fermenters and treated to twice daily manual punch downs during fermentation. After aging for 12 months in French oak barrels, 1/3 of which were new, the wine was bottled unfiltered in September, 2005. The classic Burgundian aromas of black cherry and baking spices are joined by an intense nose of roses. The lush mouth feel and mid-palette sweetness testify to the rich, round food-friendly tannins. Decant to drink now or lay down for up to a year; this wine will age well for 5-7 years.

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Failla:
History of the Brand While the history of Failla (pronounced FAY-la) is short it is not without its complexities. Founded as Failla Jordan in 1998, it took its name from the husband-and-wife team of winemaker Ehren Jordan and fellow debtor Anne-Marie Failla. That year we planted our Estate vineyard on the Sonoma Coast and began buying fruit for our first releases, the very Rhône-style ‘98 Al... Read more
History of the Brand While the history of Failla (pronounced FAY-la) is short it is not without its complexities. Founded as Failla Jordan in 1998, it took its name from the husband-and-wife team of winemaker Ehren Jordan and fellow debtor Anne-Marie Failla. That year we planted our Estate vineyard on the Sonoma Coast and began buying fruit for our first releases, the very Rhône-style ‘98 Alban Vineyard Viognier and ‘98 Que Syrah Syrah. However, after three vintages under the Failla Jordan label, the must hit the fan and we got into a legal dust-up with Jordan Vineyards and Winery. When the smoke cleared, we had agreed to cease using Ehren’s last name to avoid trampling tender trademark toes and, putting our best foot (and better half) forward, we continued with simply "Failla". Many folks have asked us why we didn’t just pick a fanciful name in the first place instead of playing roulette with our own surnames. Well, we never found ruins of missions, limestone kilns, stone walls or barns on our property, just several old trailers. Existing plants on the ranch include such wine-incompatible flora as agave (shot of tequila anyone?) and bay trees (boiled crabs anyone?). And geographic features on our local topo maps sport monikers such as Brain Ridge, Gualala River, and Hell Hole. We debuted as "Failla" with a new Chuck House-designed label in the fall of 2002. Our original label, designed by Anne-Marie's sister Marybeth, has been archived and our first three vintages (stragglers safely socked away in our personal cellar) will join either the pantheon of collectors' items or the fraternity of the oddities bin. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

External Reviews for Failla Keefer Ranch Pinot Noir

External Review
Source: Premium Wine & Spirits
05/19/2011

Ehren Jordan's Burgundian-styled Pinot Noirs include the 2004 Pinot Noir Keefer Ranch. Its medium ruby color is accompanied by sweet cherry and pomegranate aromas, terrific fruit on the attack and mid-palate, and a long, spicy finish. Clearly premier cru Cote de Beaune-like in its orientation, it should drink well for 5-7 years.


External Review
Source: Premium Wine & Spirits
05/19/2011

The outstanding 2005 Pinot Noir Keefer Ranch reveals earthy, stemmy spiciness as if it's mimicking a Burgundy premier cru from the northern Cote de Nuits. It has an earthy richness with more spice and less fruit, medium to full body, moderate tannin, and fine balance. Drink this impressively endowed Pinot over the next 7-8 years.


External Review
Source: Premium Wine & Spirits
05/19/2011

Slightly cloudy medium red. Musky aromas of wild strawberry, cranberry, blood orange and mace; reminded me of Chambolle-Musigny. Juicy, spicy and minerally, with a firm edge of cool-climate acidity framing the redcurrant, pomegranate and blood orange flavors. Still a bit youthfully tight but this boasts terrific energy. At 14.2% alcohol, this is the highest of this set of 2005 pinots.



Picked in early September, the fruit was destemmed into open-topped fermenters and treated to twice daily manual punch downs during fermentation. After aging for 12 months in French oak barrels, 1/3 of which were new, the wine was bottled unfiltered in September, 2005. The classic Burgundian aromas of black cherry and baking spices are joined by an intense nose of roses. The lush mouth feel and mid-palette sweetness testify to the rich, round food-friendly tannins. Decant to drink now or lay down for up to a year; this wine will age well for 5-7 years.

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