Full Review
Tulocay

Tulocay
2013 Haynes Vineyard, Pinot Noir, Napa Valley

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.7%
89 Points
Silver Medal
Highly Recommended
$40.00

Tulocay
2013 Haynes Vineyard, Pinot Noir, Napa Valley

Pair this wine with:
Beef Cheese Pasta Vegetables

Category: Pinot Noir

Date Tasted:
Country: USA
Alcohol: 13.7%
Bright medium brick red color. Bright, funky, fruity savory yeasty aromas and flavors of berry pie crust, chocolate nuts, vanilla peppermint bark, and dried oregano with a soft, bright, dryish medium-to-full body and a warming, complex, medium-length spiced apple, nutskin, and dusty root vegetable finish with silky, dusty tannins and light oak. A nice savory pinot that will shine at the table.
Tasting Info
Wine Glass Style: Juicy, smooth, savory & fruity
Aroma Aroma: berry pie crust, chocolate nuts, vanilla peppermint bark, and dried oregano
Taste Flavor: spiced apple, nutskin, and dusty root vegetable
Sweetness Sweetness: Dryish
Enjoy Enjoy: Now-3 years on its own or with food
Recipes Pairing: Peking Duck, Roasted Root Vegetables with Truffles, Lasagna
Bottom Line Bottom Line: A nice savory pinot that will shine at the table.
The Producer

Tulocay Winery

The Producer
1426 Coombsville Rd
Napa, CA 94558
USA
1 707-255-4064
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.