Posted on 04 April 2008.
I have to be honest in that I got a bit bummed out the way other varietals got slammed in the movie sideways and how the film elevated Pinot Noir to a very noble status. I’m not suggesting that it’s not a noble grape, however, am just saying that I think that film in particular took it a bit too far.
Most folks I know adore the Bordeaux red varietals far more than from Burgundy which is a bit of a bummer for me as I feel there are a lot of folks missing the boat when it comes to expanding their palate with some of the wonderful fruit of Burgundy.
I recently picked up this Yamhill Pinot at a local store and got a heckuva deal at only $15 – it normally sells for $22-$26. As of this review, the winery is sold out and has since moved this wine into a “Library status” which means it’ll cost more from them but there should still be a lot left out at various retailers.
Color: Dark ruby red.
Nose: Dried cranberries, cedar box, cloves, wet clay, toasted pine nuts, grilled zucchini, anise, hint of brussel sprout.
Taste: Has a truck-load of dried, slightly-toasted cranberries which have been sitting around in an old cedar box. Black cherry Cragmont pop (if you know this brand, then you too are old like me), clove, bacon fat and white pepper- almost a similar finish to some zins I’ve had – a bit jammy, which I’m digging.
Heats up a bit on the mid-palate, but smooth, long black-cherries on the finish.
This wine represents a decent effort on the part of Yamhill – I can’t say it’s worth the normal asking price to me as there are other wines I’d rather have in that price-range. That said, I can really see this wine appealing greatly to Pinot-lovers and/or fans of the film sideways. It’s so much better of a Pinot than your typical “grocery store label” – you know, the cheap Mondavi’s, Duck Pond and even some of the lower-end Erath’s.
If you can find this wine under $20, then I’d say you should really give it a go and check it out.
This is my take on it, however, you really owe it to yourself to try this wine and ultimately embrace your own palate.
Foods to go with this:
Spiral ham with an apricot/raisin and clove glaze
Spinach Salad which is blended with thin slices of granny smith apple, red onion with a honey-brown-mustard vinaigrette .
Cedar plank Salmon
Pork Chop mixed with cooked apples glazed in brandy with Rosemary