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+--- Thread: Pinot Noir Exposed (/thread-7044.html)
- wondersofwine - 02-24-2003
My second event of the 2003 Triangle Wine Experience on February 21st at Mitchell's Catering in Raleigh. Appetizers passed around on trays while we sipped Joissenet (sp) Champagne. After being seated (I ended up at the table with one of the vintners--Merry Edwards! and her husband, son and son's girl friend and another couple) we had a still pinot noir from Joissenet. It was a cloudy white with very faint blush. The grapes were pressed in a special press without being crushed so did not take on the usual skin pigmentation. The aroma was reminiscent of Champagne but no bubbles. Then we tasted a Sancerre rouge from Alphonse Mellot who was also present. I have had Mellot's white Sancerre previously but trying his pinot noir was a new experience. It was called Generation XIX Bourgogne rouge because it is made by his son who is the 19th generation (in Sancerre or in the wine industry--I didn't quite get that translation). This was followed by four California pinot noirs from different vintners present at the event--MacRostie, Testarossa, Lynmar, and Merry Edwards. The wines came from Russian River Valley, Sonoma Coast, and maybe Carneros and represented 1998 to 2000 vintages I believe (I don't have my notes with me). It was interesting how different the bouquets were from wine to wine. All were pleasant but the Merry Edwards (1998) was the one I kept gravitating back to and selected for refills during the dinner. They said since pinot noir is harvested about a month or so earlier than cabernet sauvignon, they did not have a problem with the rains at harvest time and many c.s. growers did. We also tried a Merry Edwards Meredith Pinot Noir which is more blueberry dominant than cherry flavored. It was also the darkest color of all the pinots. It was from a vineyard in the Sonoma Coast region at the south end of the Russian River Valley. I preferred the more traditional cherry scented and flavored Merry Edwards p.n. Merry said her wines are sold through the winery and restaurants and are not available through retail outlets although they had a special arrangement for orders placed that night. They did list about three restaurants in North Carolina where I could find the wines. She mentioned that the family do not drink their own wines that often--they can't afford to! It's like lobster fishermen or abalone fishermen who can't afford to eat up their catch! She is a talented winemaker and I encourage you to try a Merry Edwards Pinot Noir if you see one on a restaurant wine list! The food was good and appropriate for the wines. The appetizer had an Asian flair with finely chopped ginger and Asian sauce.
- Innkeeper - 02-24-2003
Thanks for all the info lately. Between you and Drew, my notebook is nearly full.
- hotwine - 02-24-2003
Same here. Thanks to both Wow and Drew for some super notes!
- winoweenie - 02-25-2003
Did Merry bring up her stint with Matanzas Creek? She is a very talented winemaker rite there with Zelma Long as the 2 leaders in the field. Helen, Heidi and all of the new ladies on the block owe these 2 a real debt for paving the way for women to succeed in the biz. WW
- wondersofwine - 03-03-2003
Her husband mentioned her stint with Matanzas Creek and another winery. I think it was M.C. that had a rather eccentric owner or vintner? If he didn't want visitors, he chased them off the place with a shotgun. (Don't accuse me of libel if I got the story wrong). I asked Merry if she had attended UC-Davis (she had) and if there were many women attending at that time. She said there were two other women in the Master's program and neither one went into the industry. So she was rather unique.
- wondersofwine - 03-03-2003
Forgot to mention one other man at my table--he works for a firm in Zebulon, NC that makes artificial corks. The same company was represented at the Banfi luncheon and the Banfi rep said she would put the artificial cork vendor in touch with the cellarmeister or whatever. She says Banfi has experimented with different cork varieties. I guess one problem with the artifical corks is that they may be fine for a wine drunk in two or three years after bottling, but we're not yet sure how permeable they are for long-term aging. The Zebulon company apparently makes an artificial cork that is odorless--some have ruined wine with the cork odor.
- Bucko - 03-03-2003
WW exposed -- I'll never drink Pinot again.... [img]http://www.wines.com/ubb2/biggrin.gif[/img] [img]http://www.wines.com/ubb2/biggrin.gif[/img]