WINE REVIEW: Four Expressions of Siduri Pinot Noir
by Andrew Chalk
2017 Siduri Pinot Noir, Santa Lucia Highlands, CA ($30)
Appearance: Light color saturation with translucency at the core and virtual transparency at the rim;
Nose: Profoundly savory, thyme, forest floor, jammy raspberry, hints of French oak;
Palate: Velvet tannins, medium plus acid, raspberry fruit, a core of tannic backbone.
Ready to drink. This seductive style makes this as good for quaffing in front of a movie as it would be paired with duck, noodle dishes such as Vietnamese vermicelli soups, or grilled pork chops. In fact, pork’s affinity for fruit makes this a liquid surrogate for e.g. apple sauce.
2017 Siduri Pinot Noir, Russian River Valley, CA ($35)
Appearance: Bright, translucent, ruby;
Nose: Very forward cherry and raspberry fruit. Hint of molasses;
Palate: Medium plus acid. Firm, chewy, but not abrasive tannins. Fruit explodes in the mouth leading to a warm, soft finish;
This example is very Russian River in character with gushing, dominant fruit and approachable tannins. Can be quaffed or served with pink meat.
2017 Siduri Pinot Noir, Anderson Valley, CA ($40)
Appearance: Translucent ruby/purple core facing to virtual transparency at the rim;
Nose: Savory, oak, toast, raspberry, tomato leaf;
Palate: Intense, chewy, richly flavored with tomato leaf, raspberry;
The fruit in this wine explodes in the mouth. The tannic backbone creates an enduring sensation on the palate. Best with food, especially pork, veal, duck, rabbit and Asian dishes. Maybe Thai chicken curries'
This wine was fermenting when the winery became surrounded by fires, making it inaccessible for three days, and without power or gas for a week. Despite these hurdles Siduri produced a successful wine;
2017 Siduri Pinot Noir, Willamette Valley, OR ($25)
Appearance: Ruby, medium intensity;
Nose: Herbaceous forest floor, tea leaf;
Palate: Medium tannins. Firm and chewy. Medium plus acid. Raspberry, red beet flavors;
The fruit for this wine came from three different appellations in Yamhill-Carlton, Chehalem Mountains, and Eola-Amity. It comes from seven different clones from seven different vineyards. This accounts for the acidity up front and the juicy modest textures in the mid-palate.