As our Santa Lucia Highlands vines develop more maturity, the resulting wines become more intense in aroma, flavor, a...Read more...
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Dry red fruits such as raspberry, blackberry and cherry permeate with spice armoas. Works with salmon (consider a pesto / almond rub). A considerab... Read more
Vintner Nicky Hahn pushed the notion of a Santa Lucia Highlands AVA back in 1988 because he wanted to differentiate his Cabernet Sauvignon from the... Read more
Dry red fruits such as raspberry, blackberry and cherry permeate with spice armoas. Works with salmon (consider a pesto / almond rub). A considerable amount of silky tannins add weight to the mid-palate.
External Reviews for Hahn Estates Pinot Noir Monterey
Vintner Nicky Hahn pushed the notion of a Santa Lucia Highlands AVA back in 1988 because he wanted to differentiate his Cabernet Sauvignon from the often-vegetal Cabs grown elsewhere in Monterey. Now even he admits that the AVA is more suitable for Pinot Noir. This wine carries a Monterey appellation, but the bulk of the fruit is from Hahn’s three Santa Lucia Highlands vineyards, which are toward the middle and the south of the AVA. Winemaker Adam LaZarre thinks this is the beefiest Hahn Pinot to date, but it’s still a graceful wine, displaying bright cherry flavors, a slight herbal note and some nice spiciness. It’s structured yet supple, with a long finish. The wine spent 10 months in French oak barrels, 65 percent of them new, and the oak is very well integrated into the finished wine. All in all, it’s a Pinot that offers a lot of flavor and elegance for a modest price tag. LaZarre suggests drinking it with baked salmon, lamb chops with a honey-mustard glaze or a pecan-crusted duck breast on a bed of baby greens. The wine also has the structure to age for a couple of years, if you prefer.
As our Santa Lucia Highlands vines develop more maturity, the resulting wines become more intense in aroma, flavor, and tannins. Distinctive black cherry and spice aromas with a hint of old world bacon fat in the background. Lush flavors of red fruits, blackberry, and pomegranate wrap around the tongue in traditional Pinot Noir style. A considerable amount of silky tannins add serious weight to the midpalate. The cool climate acidity component starts at the forepalate and carries the fruit and mouthfeel perception well into the finish. We had excellent conditions early in the year with an even spring. The short bloom period was perfect for consistent ripening. There were no big weather swings and the appearance of an Indian summer provided for long hang time, ensuring fully mature tannins and ripe flavors. The bulk of this bottling is made up of grapes from our three Santa Lucia Highlands Pinot Vineyards: Lone Oak, Doctors, and Hook. We added about 5 % from the Arroyo Loma Vineyard down in the Arroyo Seco to brighten up the fruit component. This is our beefiest Pinot offering to date. The purity of good Pinot Noir makes it a perfect match with a wide variety of foods. Try with baked salmon on a bed of wilted spinach, broiled lamb chops with a honey/mustard glaze, or one of my favorite pairings from a winemaker dinner earlier this year, pecan encrusted duck breast on a bed of baby greens and Pinot tarragon vinaigrette.
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