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Roessler Pinot Noir Santa Rita Hills Sta. Rita Hills Clos Pepe Vineyard 2004

Winemaker's Notes:

("Roessler" is pronounced "Wrestler")Tasting SynopsisIn the cool, western-most reaches of Anderson Valley, high in the Redwood-strewn hills that define the North side of the valley, the intrepid wine pilgrim is rewarded with the discovery of Alder Springs vineyard. The result of this altitude and the cool oceanic breezes make this an elegant, well-structured wine.Look for spicy notes that almost tickle the nose, and that follow through onto the palate. The spice notes begin with sweet pie spices that build to deeper, more robust table-side herbs and spices. And underlying all of this is an inviting foundation of cherry and black fruit. With some time in the glass the wine offers even more spice and fruit, along with the floral and forest floor components that are characteristic of Anderson Valley pinot.Winemaker's NotesAs we have done in the past, we let this wine age in barrel for 16 months, to allow the characteristic tannins of the site to soften, yielding a wine with richness and depth, fleshed out by velvety tannins and framed by good structure. As the fruit and lush mouth-feel continues, balanced acidity brings enough verve to the finish to refresh the palate. Should drink well over the next 3-5 years. Only 137 cases producedRoessler is dedicated to the pursuit of fine pinot grapes wherever they grow in CA and have become so popular among our customers that we'll notify previous buyers of new Roessler releases via email.The WineryI first tasted the wines of Roessler (rhymes with "wrestler") at an organized tasting with 100+ Pinots. I tasted a lot of Pinot that day, but spent the most time at the Roessler table, both because my taste buds resonate to the same pinot-frequency as their wine maker's, and because I liked everything I heard about their wine making philosophy. How rare is it to find unfined and unfiltered wines in America these days?! We find that eschewing these techniques leads to a wine more true to its roots, more expressive of its grapes and less "produced". Their watchwords are "elegance and balance between acidity, tannin and fruit". We raise our glass in a toast to a kindred spirit!Food Suggestions: Anything with truffles, truffle oil or mushrooms. Good pasta cooked just al dente and tossed with sauted onion and mushrooms, grilled chicken (deboned and sliced small) and a truffle oil drizzle. Top with grated or shaved Parmesan just before serving. Simple, exceptional, satisfying.

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Roessler Cellars:
In 2000 Roger Roessler, a longtime restaurateur with projects spread across the western part of the country, and his brother Richard, an electrical engineer and hobbyist winemaker, created Roessler Cellars, dedicated primarily to the kind of food-friendly Pinot Noir on which Roger had built wine lists for his restaurants. Roger’s restaurant interests included a share in the historic Swiss Hote... Read more
In 2000 Roger Roessler, a longtime restaurateur with projects spread across the western part of the country, and his brother Richard, an electrical engineer and hobbyist winemaker, created Roessler Cellars, dedicated primarily to the kind of food-friendly Pinot Noir on which Roger had built wine lists for his restaurants. Roger’s restaurant interests included a share in the historic Swiss Hotel on Sonoma’s town square, where the Sangiacomo family, Carneros’ largest independent grape growers, were regular customers. When it occurred to Roger that he might like to make wine, Angelo Sangiacomo did not hesitate to offer him four and a half tons of pinot noir. On the strength of this offer, the brothers formed the winery, enlisted Wells Guthrie of Copain Wines as their winemaker, and began an expansion that encompassed, just seven years later, no fewer than eleven acclaimed and award winning vineyard-designated pinots sourced from Willamette Valley to the Santa Rita Hills, five appellation pinots with proprietary names, and a dribble of chardonnay. The Roesslers purchased forty acres near Annapolis, in the Sonoma Coast, and fourteen acres in Carneros, where they began planting Pinot Noir and Chardonnay in 2003. With offices on the beautiful plaza in Sonoma, The winemaking is now headed up by full time winemaker Scott Shapley, who is Guthrie’s brother in law and Roessler Cellars has become one of the premiere producers of hand crafted Pinot Noirs in the U.S. sourcing fruit from many of the finest coastal vineyards. Read less

External Reviews for Roessler Pinot Noir Santa Rita Hills Sta. Rita Hills Clos Pepe Vineyard

External Review
Source: JJ Buckley Fine Wines
01/16/2009

A Pinot Noir wine from California in USA. 2004 Roessler Cellars Pinot Noir Savoy Vineyard 750ml



("Roessler" is pronounced "Wrestler")Tasting SynopsisIn the cool, western-most reaches of Anderson Valley, high in the Redwood-strewn hills that define the North side of the valley, the intrepid wine pilgrim is rewarded with the discovery of Alder Springs vineyard. The result of this altitude and the cool oceanic breezes make this an elegant, well-structured wine.Look for spicy notes that almost tickle the nose, and that follow through onto the palate. The spice notes begin with sweet pie spices that build to deeper, more robust table-side herbs and spices. And underlying all of this is an inviting foundation of cherry and black fruit. With some time in the glass the wine offers even more spice and fruit, along with the floral and forest floor components that are characteristic of Anderson Valley pinot.Winemaker's NotesAs we have done in the past, we let this wine age in barrel for 16 months, to allow the characteristic tannins of the site to soften, yielding a wine with richness and depth, fleshed out by velvety tannins and framed by good structure. As the fruit and lush mouth-feel continues, balanced acidity brings enough verve to the finish to refresh the palate. Should drink well over the next 3-5 years. Only 137 cases producedRoessler is dedicated to the pursuit of fine pinot grapes wherever they grow in CA and have become so popular among our customers that we'll notify previous buyers of new Roessler releases via email.The WineryI first tasted the wines of Roessler (rhymes with "wrestler") at an organized tasting with 100+ Pinots. I tasted a lot of Pinot that day, but spent the most time at the Roessler table, both because my taste buds resonate to the same pinot-frequency as their wine maker's, and because I liked everything I heard about their wine making philosophy. How rare is it to find unfined and unfiltered wines in America these days?! We find that eschewing these techniques leads to a wine more true to its roots, more expressive of its grapes and less "produced". Their watchwords are "elegance and balance between acidity, tannin and fruit". We raise our glass in a toast to a kindred spirit!Food Suggestions: Anything with truffles, truffle oil or mushrooms. Good pasta cooked just al dente and tossed with sauted onion and mushrooms, grilled chicken (deboned and sliced small) and a truffle oil drizzle. Top with grated or shaved Parmesan just before serving. Simple, exceptional, satisfying.

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