Full Review

Rock Rabbit

Rock Rabbit
2013 Pinot Noir, Central Coast

Pair this wine with:
Beef Cheese Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.8%
87 Points
Silver Medal
Highly Recommended
$15.99

Rock Rabbit
2013 Pinot Noir, Central Coast

Pair this wine with:
Beef Cheese Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.8%
Bright garnet color. Spicy, fruity aromas and flavors of chocolate cherries and strawberries, graham cracker, and rhubarb jam with a silky, bright, fruity light-to-medium body and a smooth, relaxed finish displaying impressions of orange marmalade on toast, sweet spices, and vanilla nuts with silky tannins and no oak flavor. A nice tasty pinot that goes down easy.

Tasting Info

Wine Glass Style: Fruity & Juicy & Smooth
Aroma Aroma: chocolate cherries and strawberries, graham cracker, and rhubarb jam
Taste Flavor: Same as aromas with impressions of orange marmalade on toast, sweet spices, and vanilla nuts
Sweetness Sweetness: Sweet
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Sloppy Joe’s, Hot Dog, Lasagna
Bottom Line Bottom Line: A nice tasty pinot that goes down easy.

The Producer

Purple Wine Company

The Producer
PO Box 390
Graton, CA 95444
USA
1 707-938-9229

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.