Featured Wine Deal
Byron 'Nielson Vineyard' Pinot Noir Santa Maria Valley 2013
- Varietal: Pinot Noir
- Country: USA
- Region: Santa Maria Valley
- Unit Size: 750 mL
**Any Order that has a Combination of 4 Bottles, Featured or Past, Will Receive Free Shipping!!**
**Best Price Online**
(winesearcher pro version)
**Only 1,749 Cases Produced!!**
Wine Advocate 92+ Points
Another terrific wine is the 2013 Pinot Noir Nielson Vineyard, which was completely destemmed and aged 16 months in 40% new French oak. Still showing its oak elevage, with lots of caramelized cherry, black raspberry, sweet oak and spice, it hits the palate with a seamless, silky, gorgeously pure texture that carries plenty of fruit and finishes clean and dry, with notable tannic grip. Give it a year or two in the cellar to integrate its oak and drink bottles through 2021.
This Pinot Noir displays aromas of dark plum, blueberry, cinnamon, clove, and hints of floral and smoke. The flavor profile has a core of dark cherry and dark plum, with hints of brown sugar and allspice. With big, rich tannins, structure and velvety texture, this wine is backed by a long, lingering finish.
The fruit for this Pinot Noir came from selected high-density blocks planted to various clones. After harvest, the clusters were hand-sorted and cold-soaked for three to five days to intensify fruit character, color and body. Small batches were processed in 2 -6 ton tanks. Lots were kept separate until blending to maximize the quality of the blend.
Byron was founded in 1984 by winemaker Ken Brown. With years of experience as a winemaker in Santa Barbara County, Ken recognized the Santa Maria Valley's potential for great wines in the Burgundian style, and was the first winemaker to introduce Rhone-style grape varieties to the area. The first crush at Byron Vineyard & Winery produced 7,600 cases, and Byron soon gained national recognition for high quality Pinot Noir and Chardonnay.
In 1990, the Robert Mondavi family purchased Byron, and Ken Brown became Winemaker and General Manager. He and Tim Mondavi, Robert's son, set about designing the new Byron Winery as an expression of their shared belief in natural farming, experimental viticulture and gentle grape handling. They wanted to eliminate pumping, which shears grape stems, skin and seeds, allows tannins and other harsh elements into the juice and can make wine bitter.
With the aid of noted architect R. Scott Johnson, who designed the Opus One winery in Napa Valley and San Francisco's Transamerica building, Ken designed a multi-level winery that replaces pumping with gravity flow, resulting in more complex, dynamic wines. Byron's vineyards were also expanded and replanted as Ken Brown experimented with trellising systems, new rootstocks and clones, row orientation, and planting density in his quest for the perfect grape.
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