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2014 Chasseur Russian River Valley Pinot Noir
Wine Specs
Pinot Noir
Russian River Valley
Harvest Date
September 20th , October 5th and 15th
6.1 g/L
Fourteen months in 60 gallon French oak barrels: 50% new from Tonnellerie Sirugue
Bottling Date
December 10, 2015
Alcohol %

2014 Chasseur Russian River Valley Pinot Noir

1 bottle stained/missing label or torn cap

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/ 750ml
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90 points - Pinot File, The Prince of Pinot

"Moderate garnet color in the glass. Deep aromas of coddled black cherry, spice and cola that persist over time in the glass. Mid weight plus flavors of black cherry, cola and baking spices framed by integrated tannins and finishing with good but short exuberance. Easy to like with the weight and ripeness we have come to expect from Russian River Valley Pinot Noir and an ideal representative of the AVA."

Downloadable Spec Sheet

Wine Profile
Winemaker Notes
This elegant and fruit-forward Pinot is both complex and sweetly ripe to the nose, as scents of red cherries, Mr. Lincoln roses and wild black berries join subtle smoky tones, some dried orange peel and hints of powdered sumac in a pretty aromatic display. The impression of sleek, aristocratic elegance is just as captivating on the palate, where the wines filigree of gentle savory notes melts into a lovely array of red raspberry, wild black berry, cherry and rose petal fruit, finishing with nuances of graphite/lead pencil.
Vintage Notes
Could the 2014 harvest be on par with the 2007? All those reading these words who are familiar with the 2007 harvest; as to whether it is or is not will have to be your decision. But the undisputed facts are that the vintage came from a wonderful growing season with near perfect timing for all phases; bud break, set, version and harvest were what one would come to expect of a great or nearly great vintage. The yield was such that no one will want for more but not so large that the wines are without weight and color. The true sign of a terrific vintage is that little or nothing needs to be added at the must/juice stage and this vintage being no exception. All lots came in with proper sugars and excellent acids so little or no additions were needed at the fermenter. And in my years of making wine I’ve found that the less added to wines by us humans, as opposed to nature, the better the wine.