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Sterling Vineyards Pinot Noir 2010 Wine Review

Sterling Vineyards Pinot Noir 2010

Sterling Vineyards Pinot Noir 2010

Central Coast, California, United States

Community Score:89/100

Community Reviews: 2

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Price: $14.95

Drink: 2012-2017

Bottle size: 750 ml

Alcohol: 13.5%

Sweetness: Dry

Wine Type: Red Wine

Winery: Sterling Vineyards

Agent: Mark Anthony Wine & Spirits

Natalie's Score: 89/100

Intense and vibrant cherry aromas and flavours. Terrific flavour with medium- to full-bodied weight and a silky smooth texture. Stunningly great price.

Pinot Noir food pairings: slow roasted herb-rubbed pork tenderloin, wild mushroom risotto, rosemary encrusted roast lamb.

This Sterling Vineyards Pinot Noir 2010 was reviewed on June 22, 2012 by Natalie MacLean

More Vintages: 2012  2012 

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Pricing & Stock Information

  • 177097
  • $13.64 
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Reviews and Ratings

Our 2010 Pinot Noir captures the appealing nature of this varietal, opening with a complex nose that combines bright red fruit and sweet earthiness. Lifted aromas of strawberry compote, fresh blackberry, toasty cocoa and forest floor create dimensions in the wine that translate almost perfectly to the palate. With a ripe fruit entry, a lush midpalate, and a long, juicy finish, our wine shows the approachable elegance of this popular varietal. Pair with wild mushroom risotto, prosciutto flatbread or roasted game hen.

Our grapes were selected from carefully chosen vineyards along the Central Coast of California, stretching from the Santa Lucia Highlands in Monterey to Santa Barbara down south. Although all are located in cool climates, each vineyard provides a unique growing environment that nurtures the often fickle Pinot Noir grape, leaving its unique thumbprint on the fruit. When combined, the result is a wine of depth and complexity.

Our grapes were harvested the moment the fruit reached perfect maturity, displaying rich fruit flavors and well-balanced acids. At the winery, the fruit was cold soaked for three days. By lengthening the contact with the skins, this process extracts maximum colors and flavors from the fruit. Following fermentation, winemaker Jim Corkin transferred the wine to oak barrels to age for nine months, imparting subtle vanilla highlights and bolstering tannin structure for a smooth midpalate grip.

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