2009 Melville Estate Pinot Noir

DATE CONSUMED

Sunday, September 8, 2013

VINTAGE

2009

WINERY/PRODUCER

Melville

WINE NAME

N/A

TYPE OF WINE

Red

COMPOSITION

100% Pinot Noir

SUBNAME/NICKNAME

Estate grown, produced, and bottled

VINEYARD DESIGNATION

N/A

REGION/APPELLATION/A.V.A. (American Viticultural Area)

Santa Rita Hills, California (Central Coast)

ALCOHOL CONTENT

14.1%

PRICE PAID

$32

WHERE/WHEN BOUGHT AND/OR HOW PROCURED

We bought this bottle at the winery’s tasting room in November, 2010

BOUQUET

No other grape varietal in the world conveys its terrior (loosely translated as “sense of place”) better than Pinot Noir, and there are few wine regions whose soil and terrior are more unique than the Santa Rita Hills on California’s Central Coast (roughly about 30 to 45 minutes north of Santa Barbara).  This wine conveys that classic SRH terrior perfectly, which is difficult to describe/explain unless you’ve experienced many different versions of Pinot from the SRH as I have.  And this wine does indeed translate its SRH heritage beautifully via its bouquet, with those classic SRH characteristics of peppery snappiness, an abundance of red and black fruit, along with those savory herbs running in the background.  Best of all is that unique, gorgeous, delicious, mouth-watering SRH earthiness that runs through the core of most SRH Pinot Noirs.  Can’t WAIT to taste this SRH Bad Boy!

TASTING NOTES

Some Pinots from the SRH are ridiculously/obviously from the SRH, such as Pinots from Brewer-Clifton.  Though not as obvious as a Brewer-Clifton Pinot, this is still a fantastic SRH Pinot, displaying delicious red and black fruits like black and Bing cherries, sour plums, blackberries, boysenberries, and raspberries, along with TONS of black and white pepper and savory herbs like Thyme, sage, and rosemary.  There’s the perfect amount of creamy oak playing a supporting role (not too much, not too little, just the PERFECT amount), along with that flawless SRH terrior (very unique soil/topography, with warm sunny days followed by cool, Pacific coastal influences at night during the growing season). 

The tannins are still ever-present though beginning to mellow after four yeas and the just-right acidity adds a youthful vigor to the wine’s balance and finish, resulting in a smooth, food-friendly, lingering finish.

At almost four years post-harvest, this wine is still very young and vibrant, with fresh, fruity, spicy characteristics that exhibit its no-doubt-about-it origin.  With wonderful depth-of-flavors, smooth, silky, creamy tannins, tart/zippy acidity, and gorgeous fruit and spices all over the palate, this is a wonderful SRH Pinot. 

PAIRING SUGGESTIONS

We paired this wine with a spiced pork loin from CostCo, which was a perfect match with the wine.  This Pinot has so much going on that it would also pair well with lamb (racks, chops, shanks, etc.), just about any/all steaks, along with most/any red meat dish.  Because this Pinot has slightly Sonoma Coast traits (dark, spicy, gripping tannins and acidity), I would recommend pairing this wine with red meats.  Because it’s not very Burgundy-esque, I would refrain from pairing this Pinot with duck and other Burgundy-friendly proteins (not that it would exactly be criminal to drink this with duck and such; it’s just that this vibrant, spicy, earthy red would pair better with red meats).

AGING POTENTIAL

As previously-mentioned, this is still a young, vibrant, vigorous young wine that should continue to develop, age, and mature beautifully for another 10+ years.

SCORE (on a 100-point scale)

92

Q.P.R. (QUALITY-TO-PRICE RATIO) (POOR, FAIR, GOOD, EXCELLENT)

GOOD-TO-ALMOST-EXCELLENT

WINERY WEBSITE

http://www.melvillevineyards.com/index2.html