2010 Hirsch Vineyards "The Bohan Dillon" Sonoma Coast Pinot Noir

SKU #1086085

San Francisco Chronicle Top 100 Wines of 2012: "Now that Ross Cobb is firmly at the winemaking helm, David Hirsch's famed property has revealed a restrained style that suits the extreme coast. In this case, Hirsch's second wine, drawn from a few neighboring sites on the Cazadero ridgetops, is pleasingly leafy, full of wet flowers, bergamot and the minerality that marks the Hirsch site. A great reminder of the value of vineyards' second wines." Hirsch is one of the intrepid producers out on California's true "Sonoma Coast" where the vineyards are battered by Pacific winds and the cool ocean fog shrouds them continuously, causing them to ripen very, very slowly. The Bohan Dillon comes mostly from the winery's younger vines, with some additional fruit added from their neighbors out in the hinterlands Hellenthal and MacDougal. Low in alcohol for a California wine (13.1% abv) and aged in primarily used (35% new) French oak, the 2010 Bohan Dillon shows off the concentration and "brooding" nature of the 2010 vintage while still delivering in delicious, drinkable form what fans of the Bohan Dillon have come to love and expect: elegant, fragrant, lively, bright, earthy Pinot with the juiciness to be enjoyable young, but the characteristic Sonoma Coast acid structure and wet stone minerality that make for a worthy short-term cellar candidate.

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Price: $39.99
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Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 4/5/2012 | Send Email
I've long been a fan of this younger vine production wine by Hirsch, made in a more accessible, fruity style, and the 2010 is just delightful. It's full of fresh cherry and raspberry aromas and flavors, with hints of blue fruits, and juicy core of fruit. It's so fresh and fruity it's amost crunchy, with elements of mineral, forest floor, and earth spice adding texture, flavor, and complexity. Naturally high acidity balances the fruit, making for a quenching finish with nice grip on the back end. Drink now over the next 3-5 years.

Additional Information:


Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world.


- With the explosive growth that California's wine industry has seen the past several years, it's easy to view winemaking and grape growing in the Golden State as a recent phenomenon. And while it's true that California's viticultural history is brief compared to several European countries, this state's roots date back well over 200 years. Due to the enormous response to California wine within the United States and worldwide, there are thousands of excellent and diverse wines being produced within the state each year.
Specific Appellation:

Sonoma County

- Second in fame only to Napa, this "other" valley offers just about every climate and topography imaginable. From its cool and fog-enshrouded coastal regions on the far west, to the sprawling Alexander Valley on the boarder of Napa and the many little dips and peaks in between, Sonoma has been a vital wine-grape-growing region since the mid 1800s. Important sub-AVAs include Chalk Hill (known for chardonnay and sauvignon blanc), Dry Creek Valley (where zin is king) Knights Valley (largely cabernet land), Russian River Valley and Sonoma Coast (both celebrated pinot and chardonnay zones).
Alcohol Content (%): 14