Full Review

Alba

Alba
2014 Pinot Noir, Warren Hills

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.5%
86 Points
Silver Medal
Highly Recommended
$24.99

Alba
2014 Pinot Noir, Warren Hills

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.5%
Medium color. Dusty, minty aromas and flavors of spiced cherries, waxy honeycomb, mulch, and sassafras with a supple, bright, dry-yet-fruity medium body and a smooth, delightful, medium finish that exhibits suggestions of honeyed citrus and apples, earth, nutshell, and cedar with dusty, cottony tannins and moderate oak flavor. A dry, dusty pinot for the table.

Tasting Info

Wine Glass Style: Oaky, Fruity & Crisp & Lively
Aroma Aroma: spiced cherries, waxy honeycomb, mulch, and sassafras
Taste Flavor: Same as aromas with suggestions of honeyed citrus and apples, earth, nutshell, and cedar
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now with food
Recipes Pairing: Roasted Mushrooms With Shallots and Herbs, Roast Goose, Lasagna
Bottom Line Bottom Line: A dry, dusty pinot for the table.

The Producer

Alba Vineyard

The Producer
269 Riegelsville Warren Glen Rd
Finesville, NJ 08848
USA
1 908-995-7800

Their Portfolio

Pinot Noir

Wine Glass Burgundy.jpg
Serve in a Burgundy Wine Glass
Pinot Noir is one of the world’s most fascinating red varieties. While many red grapes produces wines of power and youthful intensity, a wine made from Pinot Noir is often more refined with higher acidity and lower levels of tannins. The spiritual home for Pinot Noir is Burgundy, where it is produced in many styles, from very light to examples that can age for two to three decades.

Pinot Noirs tend to have aromas and flavors red cherry fruit, while some offer notes of wild strawberry, plum or even floral notes such as carnation and red roses. As tannins in Pinot Noir are not as pronounced as in a grape such as Cabernet Sauvignon or Nebbiolo, most Pinot Noirs can be enjoyed upon release, which is usually two to three years after the vintage.

Burgundy works extremely well for Pinot Noir, as it is a cool climate; a warm or hot climate would not bring out the perfumes of the variety. Thus growers in several countries have planted Pinot Noir in their coolest regions, looking to emulate Burgundy. These include the Willamette Valley in Oregon; Russian River Valley, Santa Lucia Highlands and Sta. Rita Hills in California (among others); Central Otago in New Zealand; Casablanca and San Antonio Valleys in Chile and the Rheinhessen, Pfalz and Baden in Germany (where the grape is known as Spatburgunder). The concept of terroir – a wine is the producet of its specific environment – is most often associated with Pinot Noir.

Pinot Noirs tend to pair well with poultry (duck a l’orange is a classic match), game birds and even certain types of seafoods (as tannins are low), such as salmon, tuna and halibut.