Full Review
Handley Cellars

Handley Cellars
2014 Pinot Noir, Anderson Valley

Pair this wine with:
Beef Cheese Chicken Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.9%
93 Points
Gold Medal
Exceptional
$32.00

Handley Cellars
2014 Pinot Noir, Anderson Valley

Pair this wine with:
Beef Cheese Chicken Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.9%
Ruby garnet color. Earthy aromas and flavors of moist pipe tobacco, tart cherries, portabello mushroom, and honey vanilla nougat with a slightly chewy, crisp, medium body and a refreshing, medium-long chocolate-cherry granola bar and fresh sweet blueberries finish with coating, silky tannins and moderate oak. A nice Pinot Noir with great acidity and a lasting finish.
Tasting Info
Wine Glass Style: Juicy & Smooth, Fruity & Oaky
Aroma Aroma: moist pipe tobacco, tart cherries, portabello mushroom, and honey vanilla nougat
Taste Flavor: chocolate-cherry granola bar and fresh sweet blueberries
Sweetness Sweetness: Sweet
Enjoy Enjoy: Now-3 years with food
Recipes Pairing: Chicken and Waffles, Meat Loaf, Lasagna
Bottom Line Bottom Line: A nice pinot noir with great acidity and a lasting finish.
The Producer

Handley Cellars

The Producer
3151 Hwy 128
Philo, CA 95466
USA
1 707-895-3876
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.
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