Merry Edwards Wines

2006 Coopersmith Pinot Noir

Winemaker's Comments

For our Laguna Ridge site, my husband Ken and I originally chose two clones ofPinot for planting in 2001. The first was Dijon 828, much raved about in Burgundy and “imported” to the United States in a suitcase. The second was UCD 37 which I personallyselected from Mount Eden Vineyard in 1975, and then heat treated at the University ofCalifornia at Davis, to remove any viruses. Over the ensuing vintages we have evaluatedboth and determined my UCD 37 to be the perfect match for the terroir at Coopersmith.Due to its success, over the past two years we have converted the remainder of thevineyard to this clone.

With every vintage, the wine from this location gains in depth and complexity. This mouthwatering Pinot Noir displays a beautiful array of red fruits – cherry, raspberry and wild strawberries – with a dusting of its hallmark cocoa. In the mouth, the palate builds inlength to the luxurious richness of velvet. It continues to unfold in the glass, gainingmomentum toward a memorable finish.

At home, Ken and I might pair it with succulent, roast Liberty Farm duck served with wild morel mushrooms in cream. Another of our favorites is barbequed pork tenderloin and Ken’s oven-roasted garlic potatoes. Braised local rabbit and cipollinionions, drizzled with a rich Pinot Noir reduction sauce, will show well with this full bodied wine.

Critical Acclaim

91 Points
"Shows firm, vibrant and complex aromas of mineral, raspberry, black cherry and plum. Medium- to full-bodied, concentrated and detailed, ending with fine-grained tannins."
James Laube, WineSpectator.com, Feb. 16, 2009

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Recipes

Roasted Pork Belly with Bourbon Brown Sugar Glaze
Customer Art Martin became a two-time contest winner for this scrumptious recipe -- "the most delicious and crispy braised pork belly you've ever tasted." Pairs great with Coopersmith Pinot Noir

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Trade

Label

Winemaker Notes

2006 Coopersmith Pinot Noir