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2001 Etude - Pinot Noir Heirloom Pinot Noir - USA - California - Carneros - Carneros/Napa - Red

USA - California - Carneros - Carneros/Napa

Red Pinot Noir
Producer Notes

Etude was established in 1982 by wine consultant Tony Soter to produce high quality Cabernet Sauvignon and Pinot Noir sourced from top growers. The brand embarked on an estate-focused philosophy in 1999 with the purchase of a former pasture at the base of Sonoma Mountain. The sustainably-produced wines include Chardonnay, Pinot Gris, and five estate-grown Pinot Noirs. Additionally, their... More »

Score
90
IWC ...
Drink Dates
Comm: 2005-2008 VF: 2004-2011
Go

IWC ...
Source International Wine Cellar
Issue Issue 114
Author Koby
Site / Blog The Wine Forum Trust Rating 97.29%
Tasted On 12/26/2009
Drink Dates 2004-2010

This one is easy: 1 hour decant or 2 hours open in bottle = GC, and yes by GC I mean Gevrey-Chambertin! Minerals, truffly earth, with power and elegance. The red cherry and strawberry fruit with the aforementioned flavors and aromas are all the supporting cast of a wondefully complex and lively marture California Pinot. Cheers to the Etude folks, formerly Soter as this was one of his last wines! Many California Pinot wish they could have this elegance, complexity and savoir-faire at this age! What a way to have the last bottle!

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Comments
Author Ricknat1
Site / Blog   Trust Rating 99.332%
Tasted On 11/26/2009

flawed, oxidized

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Comments
Author Ashes Package 2.0
Site / Blog   Trust Rating
Tasted On 11/23/2007
Drink Dates 2007-2007

Thanksgiving dinner, 2007. Excellent. Very good finish. Full but not overpowering. Great match with the turkey and stuffing. Excellent bottle.

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Author Daniel B
Site / Blog   Trust Rating 99.286%
Tasted On 02/01/2005
Drink Dates 2009-2014

The "Heirloom" is Etude?s top of the line Pinot Noir and it is priced accordingly. Quite dark for a Pinot with strong but rustic aromas of root beer, cola, cherry and sassafras. A bit heavy in the mouth ? the wine is too low in acid. Still, it has good structure with moderate to heavy tannin.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.