Full Review
The Lost Chapters

The Lost Chapters
2014 Pinot Noir, Carneros

Pair this wine with:
Beef Cheese Game Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 14.2%
93 Points
Gold Medal
Exceptional
$30.00

The Lost Chapters
2014 Pinot Noir, Carneros

Pair this wine with:
Beef Cheese Game Pasta

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 14.2%
Burnt sienna color. Aromas of dried potted rose plant, cherry chutney, spicy cologne, and cinnamon dusted nuts with a round, vibrant, fruity light-to-medium body and an even, complex, medium-long bay leaf, dried cranberries, and constant comment tea finish with well-integrated tannins and moderate oak. A ready-to-drink Carneros Pinot Noir that will delight your guests with spicy, mature flavors.
Tasting Info
Wine Glass Style: Fruity, Juicy & Smooth, Oaky & Spicy & Complex
Aroma Aroma: dried potted rose plant, cherry chutney, spicy cologne, and cinnamon dusted nuts
Taste Flavor: bay leaf, dried cranberries, and constant comment tea
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Tea Smoked Duck, Roast Pheasant, Lasagna
Bottom Line Bottom Line: A ready-to-drink Carneros Pinot Noir that will delight your guests with spicy, mature flavors.
The Producer

Scotto Family Cellars

The Producer
712 Bancroft Rd. #463
Walnut Creek, CA 94596
USA
1 925-691-9600
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.