Pinot Noir has the well deserved reputation of being a finicky and difficult grape to cultivate. It thrives in cooler climates like Burgundy and the Willamette Valley in Oregon, but is also widely planted throughout sun-drenched California.
Chanin Duvarita Vineyard Pinot Noir 2015
Wine Enthusiast – WE92
Gavin Chanin has managed to make an Old World-style wine with this bottling. More delicate than its boisterous Central Coast neighbors, it has an elegance that will appeal to Burgundy nuts. Pepper, pomegranate, cranberry, and olive aromas lead into an extremely light palate of candied raspberry, red plum and uncrushed peppercorn flavors.
Robert Parker’s Wine Advocate – RP91
Pale ruby-purple colored, the 2015 Pinot Noir Duvarita Vineyard has a stemmy nose to begin, giving way to fragrant notes of crushed cherries and cranberries with forest floor and fried spice hints. The light to the medium-bodied palate is very delicate and fine, offering up a quiet intensity of red fruit and herbal flavors with an earthy finish.
Food pairing notes
Our wine experts think this Californian Pinot Noir wine would be a match made in heaven with these dishes. Bon appétit!
Chanin Wine Co. is dedicated to crafting wines from Santa Barbara County that reflect the individual vineyard in which they are grown. They focus on Pinot Noir and Chardonnay, two grapes that are especially revealing of subtle differences in geography, geology and climate.
The grapes are grown in Santa Barbara County, where cool coastal winds, diverse marine based soils and a long growing season provide an exciting and unique environment for Burgundian varieties.
The vineyards are the focus of all of the wines and each wine is made from grapes grown at one vineyard and not blended. Chanin searches out old vines, and makes wine from some of the oldest in the county. This allows them to make refreshingly balanced wines at lower alcohol levels than most California “blockbuster” or “cult” styled wines. Through low yields, improved farming techniques and gentle winemaking we aim to create a wine that pairs well with food and is delicious young, but is also age-worthy. All of the vineyards are organic or sustainably farmed.
Their winemaking philosophy is rooted in representing each individual vineyard by emphasizing balance, finesse, and complexity. They avoid excessive alcohol, and modern winemaking additives (such as commercial yeasts, bacteria, enzymes) that can overshadow vineyard characteristics. They also do not filter the wines or use intrusive wine processing machines. The goal is to grow grapes that are so healthy none of the above is needed.