Hahn 2014 SLH Pinot Noir (92WS)
- Size: 750ml
- Item Code: 086788018871
- Vintage: 2014
“The texture is plush, with lots of complex flavors, ranging from plum to anise to dusty, cedary oak. Satisfying from start to finish, ending with dusty, nutmeg-scented tannins. Drink now.” (WS)
Hahn Winery founder, Nicky Hahn, grew up speaking German. In his native language, the word ‘Hahn’ means rooster, which is why a depiction of this bird has always graced the label of Hahn wines. From the beginning, Nicky strove to produce exceptional varietal wines from Monterey County where Hahn’s vineyards and winery are located.
This assemblage of classically-styled varietal wines—along with their GSM Rhone-inspired blend—are now under the care of second-generation vintner Philip Hahn, who proudly carries on his father’s legacy. Vintage after vintage, they style Hahn wines to be fruit-forward, balanced and supple. Their vineyards in the Santa Lucia Highlands and Arroyo Seco AVAs are a significant source of fruit for these wines.
Pinot Noir (Franc Pineau, Noirien, Savagnin Noir, Morillon, Auvernat, Plant Doré, Blaueburgunder, Blauer Klevner, Cortaillod, Pignola, Pinot Nero, Pignola, Rouci and Nagyburgundi.) A wild vine present in Burgundy when the Romans invaded Gaul, Pinot Noir was among the first vines to be domesticated. The name ”pinot,” suggestive of its pine-cone shaped clusters, was in use as early as the fourth century. Its preeminence as the hallowed grape of the Côte d’Or dates from 1395, when Duke Philippe the Bold banned plantings of Gamay in Pinot Noir’s favor. In the early 1990s, research conducted by plant geneticist Carole Meredith at the University of California at Davis revealed a common heritage between Pinot Noir and a number of other grape varieties indigenous to northern France. Based on DNA fingerprinting, she concluded that an original Pinot prototype and an obscure vine called Gouais Blanc are the parents of Pinot Noir and fifteen other Gallic varieties, including Chardonnay and Gamay Noir.
Pinot Noir is genetically highly unstable, and has mutated to over a thousand clones in Burgundy alone. Difficult and fragile, it buds early and ripens early, and so requires a relatively cool climate in order to remain on the vine long enough to develop flavor, aroma and complexity. Though it needs ample warmth to ripen fully, it is susceptible to too much heat as well as to frost, humidity and rot. The best soil profile for Pinot Noir is well drained, chalky clay, but it also fares well in marly loam. The unique presence in Burgundy of a mineral called montmorillonite, which facilitates the plant’s absorption of elements from the soil, may be one of the reasons why red Burgundies so precisely reflect their microclimates. Of moderate vigor and low productivity, the vine bears small, compact clusters of not very thick skinned berries which are high in acid, moderate in tannin, not very deep in color and delicately scented. What color it has can drop out during careless vinification.
Also a foundation variety of Champagne, Pinot Noir is seldom blended with other grapes, but is occasionally is vinified as a rosé. It has migrated successfully to cooler climates of the new world, notably the Carneros district of California, where it loses the earthy Burgundian stamp but acquires density and color, and less so to Germany where, as Spätburgunder, it is barely more than a fresh rosé.
The highest expression of this holy grail of wine is a silky, deceptively powerful wine of sweet, elegantly subtle red berry, summer pudding fruit with a tapestry of earthy, floral, mushroom and mineral notes and an airy, seductively complex perfume which reflects all of this. Also grown in the Santa Barbara, Sonoma, Oregon, the Loire Valley, Austria, Italy, Switzerland, Eastern Europe, Australia, New Zealand, Chile and South Africa.