Angeline Pinot Noir
No mistaking this wine for anything but Pinot Noir! It’s got the hallmark ripe sweet cherry and strawberry aromas in the bouquet with vanilla and spice adding layers of complexity. Dense, velvety fruit and plump round tannins fill your mouth leading to a smooth finish with a mysterious smoky flavor.
$23.00 / Bottle $276.00 / Case
SALE $10.79 / Bottle $129.48 / Case
Go ahead and splurge! You’ll be getting your money’s worth with this delicious Pinot Noir!
This is what wine looks like as the juice is pressed from the skins. Its quite cloudy now, but the sediment will settle out in the tank or barrel.
Angeline is crafted by Martin Ray Winery. Even though Angeline is a young wine, the Martin Ray Winery goes way back and there’s an interesting story behind it.
In 1990, native California winemaker Courtney Benham was walking through an old warehouse in San Jose when he discovered some 1,500 cases of wines dating back more than forty years, and made by California wine pioneer Martin Ray. Courtney explored further and found several old wooden crates filled with letters, press clippings, winery brochures and price lists from Ray's forty years as a winemaker.
It was clear that Martin Ray had quite a history, so Courtney contacted the Ray family and acquired the historic collection of rare bottles and rights to the Martin Ray label. He decided to revive the Martin Ray brand with the goal of creating wines whose quality would make Martin Ray himself proud.
Ray was an iconoclast and an innovator who rejected mediocrity. Ray was first drawn to winemaking by observing the legendary winemaker Paul Masson at work. In 1943 he established his own winery and began to develop vineyards on nearby Mt. Eden, where he produced wines under the Martin Ray name from 1946 until 1972. He died in 1976, and the brand disappeared until Courtney Benham rediscovered it.
Angeline is Courtney’s latest project. It’s produced at his Martin Ray winery with the same care and attention to detail that won them the "Winery of the Year" award in 2005.
This wine is made in a modern style using the "cold soak" technique. Barrel aging for 14 months in French and American oak adds complexity.
Delicious with roasted glazed duck or a terrine of wild mushrooms.