2003 | Marcassin | Three Sisters Pinot Noir

Red Wine: 2003 | Marcassin | Three Sisters Pinot Noir

Good full red. Smoky, wild aromas of raspberry, game and underbrush. Fat, sweet and round, with a fine-grained texture and a rich smoky character.

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Producer: Marcassin

Ratings: WA | 95 WS | 93

Vintage: 2003

Size: 750ml

ABV: 14.5%

Varietal: Pinot Noir

Country/Region: United States, Sonoma Coast

Good full red. Smoky, wild aromas of raspberry, game and underbrush. Fat, sweet and round, with a fine-grained texture and a rich smoky character. This boasts excellent density. Finishes very long, with a light dusting of sweet tannins.

Reviews:

• Wine Advocate: The 2003 Pinot Noir Three Sisters Vineyard shows sweet blueberry, raspberry, cherry, smoky, gamy, and autumnal/forest vegetation-like notes. With superb fruit, full body, admirable richness and acidity, and a fleshy, long mouthfeel, this stunning Pinot is just becoming approachable and drinkable.

• Wine Spectator: Supple, graceful and polished, with ripe plum, black cherry, smoky, toasty oak and subtle mineral and herbal scents that turn delicate and spicy, ending with a rich lift of the berry fruit and firm but integrated tannins.

Producer Information

Marcassin is a leading Sonoma Coast wine label owned by famous winemaker Helen Turley and her viticulturalist husband John Wetlaufer. Turley is one of the most influential winemakers in California, and has acted as a consultant for many of the region’s top estates, including Pahlmeyer and Peter Michael Winery. The estate is regarded as a benchmark producer of Pinot Noir and Chardonnay, and the wines are known for their rich opulent style and ageworthiness. A majority of the wines produced by Marcassin are exclusively released to members of the mailing list. In the winery, Chardonnay is pressed in whole bunches, while the Pinot Noir is destemmed and cold-soaked prior to fermentation with wild yeasts. Aging takes place in new French oak with no fining, filtering or cold stablization prior to bottling. The wines are then aged further in the cellar for around five years before release.