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J. Wilkes Santa Maria Valley Pinot Noir 2013

Winemaker's Notes:

Appearance: Medium garnet color in the glass with a proper light, youthful meniscus. Aromatics: Bright red berry fruits, dried cherry, earth, and a hint of 'sauvage' make the aromatics of this young wine both bright and complex. Restrained and ripe simultaneously, the nose shows brilliant harvest timing which captures the elegance of the vintage without giving up primary fruit or an earthy complexity that speaks of place with a hint of sexy baking spice. Those paying deep attention to the smells in the glass may notice the faintest suggestion of a hint of savoriness, shoyu, toasty French oak, with a brightness of fruit and youthful verve. Palate: The wine is simultaneously light on its feet and rewards the curious palate with a deep rabbit hole of complexity, ripe red-berry fruits and dry cherry, beautiful structure and a profound food-friendliness that will reward the freshest of ingredients by allowing the food to show through the wine. Vanilla-scented cherry and raspberry notes are complimented with a cool-climate structure and earthy depth that makes great pinot noirs the only wines in the world that have the flavor of a red wine and the structure/liveliness of a white. Food Pairing: Bright enough for salmon, deep enough for filet mignon cooked over red oak. This is why we love pinot noir: its hard to think of a savory plate this 2013 J. Wilkes Pinot Noir wouldn't match. That being said, let me suggest braised rabbit with root vegetables, Cassoulet on a cold winter's night, mustard and garlic-crusted pork loin on the grill, hickory-smoked oysters with minced morel mushrooms, or ground rib-eye burger with aged Vermont cheddar.

Region: Italy » Piemonte » Barolo » La Morra » Santa Maria

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Varietal: Pinot Noir
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J. Wilkes Wines:
The roots of our new beginning actually took hold in 1984. I had just accepted a position with Bien Nacido Vineyards to help market the grapes produced there during one of the largest grape gluts in California history. I was reviewing the wines produced from the vineyard and tasted the only red wine produced from Bien Nacido-grown Pinot Noir. Most of the Bien Nacido Pinot Noir was made into spa... Read more
The roots of our new beginning actually took hold in 1984. I had just accepted a position with Bien Nacido Vineyards to help market the grapes produced there during one of the largest grape gluts in California history. I was reviewing the wines produced from the vineyard and tasted the only red wine produced from Bien Nacido-grown Pinot Noir. Most of the Bien Nacido Pinot Noir was made into sparkling wine at that time. However, the 1982 Austin Cellars Bien Nacido Pinot Noir had just been released and not only did I feel that Pinot Noir was the future for Bien Nacido but I knew this was my future. During my 18 years at BNV, my goal was to make Bien Nacido recognized as one of the premier Pinot Noir vineyards in the country. Along with the marketing and sales of the grapes, I focused on improving farming techniques and upgrading the trellises. I spent a lot of time on the road visiting other vineyards throughout the state. I looked at what other vineyards were doing, tasted the resulting wines and then brought this research back so that we could take advantage of the best techniques around. During this time, I tasted the best Pinot's from Bien Nacido, as well as from all over California and France. Because I was spending untold hours visiting wineries and talking with winemakers, I developed a real sense of how I wanted to produce wine. In 2001, I decided to venture out with the goal of making world class wines. Initially, I limited my production to Pinot Noir from Bien Nacido but I always had the goal of working with the finest vineyards along California's coast. In 2003, we expanded our horizons a bit and added Pinot Noir from Solomon Hills Vineyards in the Santa Maria Valley and Vall-Foss Vineyards in Napa Valley. I also wanted to produce a white wine so I added a Pinot Blanc from Bien Nacido in 2004. My promise to you is that J. Wilkes will always produce small, handcrafted lots of the finest grapes into wines of distinction. By sourcing grapes from carefully selected sites and then using a combination of modern and traditional winemaking techniques, J. Wilkes wines will continue to show the best characteristics of traditional Pinot Noir and Pinot Blanc. Read less

Member Reviews for J. Wilkes Santa Maria Valley Pinot Noir

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Snooth User: hhunter
12749725
4.00 5
Vintage: 2008 01/12/2010

Four glasses



Appearance: Medium garnet color in the glass with a proper light, youthful meniscus. Aromatics: Bright red berry fruits, dried cherry, earth, and a hint of 'sauvage' make the aromatics of this young wine both bright and complex. Restrained and ripe simultaneously, the nose shows brilliant harvest timing which captures the elegance of the vintage without giving up primary fruit or an earthy complexity that speaks of place with a hint of sexy baking spice. Those paying deep attention to the smells in the glass may notice the faintest suggestion of a hint of savoriness, shoyu, toasty French oak, with a brightness of fruit and youthful verve. Palate: The wine is simultaneously light on its feet and rewards the curious palate with a deep rabbit hole of complexity, ripe red-berry fruits and dry cherry, beautiful structure and a profound food-friendliness that will reward the freshest of ingredients by allowing the food to show through the wine. Vanilla-scented cherry and raspberry notes are complimented with a cool-climate structure and earthy depth that makes great pinot noirs the only wines in the world that have the flavor of a red wine and the structure/liveliness of a white. Food Pairing: Bright enough for salmon, deep enough for filet mignon cooked over red oak. This is why we love pinot noir: its hard to think of a savory plate this 2013 J. Wilkes Pinot Noir wouldn't match. That being said, let me suggest braised rabbit with root vegetables, Cassoulet on a cold winter's night, mustard and garlic-crusted pork loin on the grill, hickory-smoked oysters with minced morel mushrooms, or ground rib-eye burger with aged Vermont cheddar.

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