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Decoy Pinot Noir 2013 Wine Review

Decoy Pinot Noir 2013

Decoy Pinot Noir 2013

Sonoma County, California, United States

Community Score:92/100

Community Reviews: 2

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Price: $37.95

Drink: 2014-2019

Bottle size: 750 ml

Alcohol: 13.5%

Sweetness: Extra Dry

Wine Type: Red Wine


Winery: Decoy

Agent: Rogers & Company

Natalie's Score: 92/100

The Decoy range of wines, now being made for more than two decades have come into their own, offering fleshy cherry-berry aromas on the nose. The much-respected Californian winery Duckhorn Vineyards produces this second label Pinot Noir that that is excellent quality for the money. Full-bodied, round and rollicking with good natured ripe fruit, spices and cedarwood smoke. Mouth-watering yet it finishes long and elegant. Sonoma County shines in this Pinot Noir, which has benefited from warm days to ripen its fleshy fruit character and cool nights to preserve balance. Try it with seared tuna or roast turkey.

Pinot Noir food pairings: grilled pork, coq au vin, beef bourguignon, grilled salmon, roast lamb.

Plush Pork Wine

This Decoy Pinot Noir 2013 was reviewed on December 6, 2014 by Natalie MacLean

More Vintages: 2021  2020  2019  2018  2017 

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Pricing & Stock Information

StoreStock    
Seguin & Miller8 Add
Queensway & Ireland7 Add
Dundurn & Charlton7 Add
Hwy 62/33 & County Rd 106 Add
Montreal Rd & Vanier Parkway6 Add
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  • BCLDB
  • 27201
  • $28.96 
  • Check Stock

Reviews and Ratings

Heather Wall - CS; WSET Advanced rated this wine as 91/100 with the following review:

A seductive California Pinot Noir from premium winery Duckhorn Vineyards. Lots of distinctive Pinot characteristics of cherry, strawberry, cranberry, pepper with oak, vanilla, leather, cola, earth. Barrel aged 7 months in 100% Burgundy French Oak Barrels- new and 2nd use. Tannins are supple and integrated while acidity is fresh and balanced. This wine is so elegant and easy to drink on it's own. Great gift wine! Food friendly and versatile, enjoy it with pizza, roasted turkey or chicken, pork, braised rabbit.
Tasted: December 2014

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