Winery Three SticksThe James Pinot noir
Red wine
This wine is composed of 100% of the grape variety Pinot Noir.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the The James Pinot noir from the Winery Three Sticks
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The James Pinot noir of Winery Three Sticks in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the The James Pinot noir of Winery Three Sticks in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with The James Pinot noir
Pairings that work perfectly with The James Pinot noir
Original food and wine pairings with The James Pinot noir
The The James Pinot noir of Winery Three Sticks matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tata simone's dumplings, beef bourguignon with cookéo or rabbit fillet with mustard.
Details and technical informations about Winery Three Sticks's The James Pinot noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of The James Pinot noir from Winery Three Sticks are 2016, 2014, 2017, 2015 and 0.
Informations about the Winery Three Sticks
The Winery Three Sticks is one of of the world's greatest estates. It offers 30 wines for sale in the of Sta. Rita Hills to come and discover on site or to buy online.
The wine region of Sta. Rita Hills
Sacred ground of cool-climate Pinot Noir and Chardonnay (western tip of Santa Ynez, AVA 2001): signature Pinot Noir reigns (2,100 acres) with intense red and black fruit aromas, silky tannins and clean earth, white pepper and clove spices. Mineral, Chablis-like Chardonnay (500 acres), signature tension and freshness. Also Syrah, Barbera and Sauvignon Blanc. Marine corridors between the Purisima and Santa Rosa Hills, marine limestone soils, a Californian Burgundian identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
