Cambria Julia's Vineyard Pinot Noir

Available Sizes:750M
Proof: 13
Website: www.cambriawine.com
Type:Red
Varietal:Pinot Noir
Origin/Country:America
Region:California
Available At:North, South, West

 

DESCRIPTION

Cambria Julia's Pinot Noir offers fresh cherry, blueberry, strawberry and cranberry fruit flavors accented with cinnamon and vanilla oak spice characters. The mid-palate has a silky texture and balanced tannins that lead into a fruity and earthy finish. "Light crimson hue. Inviting scents of wild cherry and raspberry with secondary nuances of thistle and white pepper. Juicy flavors of black cherry and raspberry. Velvety tannins and hints of vanilla and allspice in the cherry-driven close." 90 Points: The Wine News. "This is the best Pinot Noir at this price on the market. Easily. It's picture-perfect cool climate, absolutely dry and silky, with complex flavors of cherries, Mandarin orange, cola, pomegranates, licorice and cinnamon spice, made even richer by smoky oak. Just lovely, and gets even better as it breathes in the glass." 93 Points: Wine Enthusiast.

Varietal

A pinot wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. It is lighter in style and is part of the trend toward less alcoholic wines at or around 12% alcohol by volume.

According to Robert Parker of Parker’s Wine Buying Guide: “When it’s great, Pinot noir produces the most complex, hedonistic, and remarkably thrilling red wine in the world…”

Pinot wines are among the most popular in the world. The release of the movie “Sideways” in 2004 may have been a factor in Pinot noir’s increased popularity in the U.S., Australia, New Zealand and Asia.

More about Pinot noir
 

Pairings

Cheese & Nuts:
goat cheese, feta, Brie, Camembert, Gruyere, walnuts.
Meat:
lamb, sausage, filet mignon, venison, chicken, pork loin, bacon.
Seafood:
orange roughy, scallops, swordfish, ahi and grilled tuna.
Veggie & Fruit:
mushrooms, eggplant, dried fruit, figs, beets, tart cherries, strawberries.
Herbs & Spice:
nutmeg, cinnamon, clove, basil, fennel, onions, oregano, black pepper.
Sauces:
mushroom sauce, light-medium red sauce, soy sauce.
Desserts:
Creme brulee, white chocolate.

 

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