The third and final wine from Lionheart Wines I'm looking at right know is a Pinot Noir. I've mentioned many times on this blog that I'm pretty finicky about this varietal. The trouble is that there are a lot of over manipulated Pinot's, especially in California. So, while it's one of my favorite grapes, I approach examples I haven't had with caution. Having had several impressive Lionheart offerings by the time I got to the Pinot I was quite hopeful.
The Lionheart Wines 2007 Pinot Noir was made from Sonoma Coast fruit. 4 separate Pinot Noir Clones were blended and co-fermented. 50 cases of this wine were produced and the suggested retail price is $40.
Loads of black cherry and a hint of licorice fill the nose of this Pinot Noir. Upon taking the first sip of this wine its apparent some time to breathe was needed. An hour in the decanter was very helpful and allowed this offering to blossom nicely. Once it opens up, cherry strawberry, tobacco and copious spice notes are omnipresent through the palate of this wine. The finish features some subtle but emerging earth notes, a bit of sour cherry and lingering black tea elements.
As with the other two Lionheart Wines selections I looked at this Pinot Noir has excellent acidity and balance. They have once again achieved their goal of food friendly wines with this Pinot Noir. While this wine is drinking well now, after some breathing time, my recommendation is to let it sit for another 6-12 months. That time should really help it evolve. I'd expect it to drink well for several years after that. Kudos to Lionheart Wines for making some lovely wines that are true to their respective varietals.
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