The Wine Club.
 
Login | Shopping Cart | My Account
Yelp.
Facebook. Twitter. Yelp.
 
Home Tastings About Us. Videos. Locations
Search.  
 
Join Our Wine Clubs.
Wine Store.
  • Country
  • Variety
Spirits.
Meet Our Staff.
SignUp For Email Offers.
Enter address
See Current Newsletters.
J. Christopher Pinot Noir 750ML 2013
Sku: IT-0029214
Product Rating
Critics Ratings:   (1)
Product Information
Country: United States
Region: Oregon
Sub-Region: Willamette Valley
Grape Varietal: Pinot Noir
Type: Still wine
Inventory Location
Santa Clara/San Jose
 
Reg. $25.98

Qty:
 
Wine Advocate 88 points - The 2013 Pinot Noir was born from what winemaker Jay Somers described as a ”messy harvest.” It was picked between September 19 and October 5, 100% destemmed with 25% new oak. It has quite a conservative bouquet with straightforward red berry fruit tinged with dried rose petals, the oak neatly integrated. The palate is medium-bodied with supple tannin, commendable clean red fruit considering the growing season, with a pleasant saline finish. Enjoy this over the next 4-5 years.  (Apr 2016)

Leave a Comment
Other text
The Willamette Valley Pinot Noir is the flagship J. Christopher wine.

Producer
The just-completed J. Christopher winery is located in Oregon’s Northern Willamette Valley, in the Chehalem Mountains AVA. It is a small winery that specializes in Pinot Noir made using the traditional methods of Burgundy. The winery is also one of the few in Oregon to produce Sauvignon Blanc, modeled after the great wines of Sancerre. Owner Jay Somers has been making wine in Oregon for more than 15 years, and established the J. Christopher brand in 1996. Jay’s wines are hand-crafted in small lots and are sourced from some of the best vineyards in Oregon. The philosophy at J. Christopher is to produce wines in an Old World style that emphasizes focus, length and balance. As Jay puts it, “We do not make fruit bombs. We want wines that have a fine balance of fruit, acidity and texture. We want wines that give you more than just a big mid-palate blast - wines that are complete.” The key to this, Jay firmly believes, is patient winemaking - it is vital not to rush things and allow the wines to develop naturally. One important example: Jay would never use cultured yeasts to induce malolactic fermentation in his Pinot Noir. This is a New World techique done to facilitate earlier bottling, but Jay feels it is damaging to the wine’s texture and balance. He wants the wines to evolve at their own pace, with a minimum of intervention.


953 Harrison Street, San Francisco, CA 94107 | Phone: 800.966.7835 | 415.512.9086
1200 Coleman Avenue, Santa Clara, CA 95050 | Phone: 800.678.5044 | 408.567.0900
Copyright © 2016 The Wine Club