2011 Failla Sonoma Coast Pinot Noir
*Editors' Choice* It's hard to believe that this fabulous Pinot is Failla's least expensive selection; what a great indication of his 2011s yet to come and of the vintage in general. It’s bone dry and rich in raspberry flavor, with brisk acidity, firm minerality and a perfectly applied jacket of smoky oak. Elegant, pure and savory, it's just beautiful to drink now.
Stephen Tanzer's International Wine Cellar
Medium red. Lovely rose petal perfume lifts the aromas and flavors of raspberry, cherry and spices. Nicely balanced, bright and light on its feet, with enticing fruit for early drinking. The very fresh, spicy, slowly building finish gives a peppery suggestion of whole-cluster fermentation. An excellent entry-level pinot.
Robert Parker's Wine Advocate
The 2011 Pinot Noir (Sonoma Coast) is a hugely delicious, entry-level wine. Small red berries, licorice, mint and spices all come together in a wine that reflects the cool, insistent minerality of the year. This superbly enjoyable, delicious Pinot is an absolute joy to taste. All the Failla signatures are very much present in the appellation Pinot. Anticipated maturity: 2013-2021. (AG)
Sweet tobacco, leather, spices and crushed flowers all lift out of the glass in the 2011 Pinot Noir (Sonoma Coast). Today the 2011 is a bit darker than it was last year, but all the elements are very much in the right place. This is a delicious entry-level Pinot from Failla. (AG)
Plum jam and black cherry aromas are dry and restrained on the palate. A well-made, delicate mix of flavors from a challenging year. Drink now through 2018. 1,000 cases made. (JL)
In a vintage like 2011, having a sure, experienced hand in the vineyard could make or break your wine, which is why winemaker Ehren Jordan works with top level farmers. His Sonoma Coast blend, which comes mostly from the younger vines at Keefer Ranch, Hirsch, Floodgate, Failla Estate, Sonoma Stage and Whistler vineyards shows none of the challenges of the vintage, just its lower alcohol and pretty acid bakcbone.