WTN: So we finally see another US Pinot...

La Crema Los Carneros 2007 14,5% abv; 30,10€ (ouch!)
The blurb says that this a cool climate. So why the f**k is it well over 14% abv? Why is the fruit on opening so super-over-ripe that if you'd serve it blind and say it's a Barossa Shiraz, I wouldn't think you were pulling my leg?

Amazingly, half an hour in a decanter, and this transforms into smelling like Pinot. In fact, the strawberry, sweet and savory Pinosity is quite attractive and the super-over-ripeness isn't there any more. How can such a dramatic transformation happen? Unfortunately the 35% new oak is rather obvious and creates an unpleasant toffee flavor on the finish. Moderate acidity, enough to keep such a fruit-forward style somewhat refreshing. The super-high alcohol is completely hidden.

Apart from the oak, this turns out with some air to be a pretty decent drop in the fruit-forward style of Pinot. It is however massively overpriced here. At least 10€ should be taken off the price.

And some answers for you:

The blurb says that this a cool climate. So why the f**k is it well over 14% abv? Why is the fruit on opening so super-over-ripe that if you'd serve it blind and say it's a Barossa Shiraz, I wouldn't think you were pulling my leg?

Because "cool climate" is relative? And hey, it's not necessarily the cool climate (which actually can be a cool climate, sometimes a frickin cold climate---it's the way they make it. They wait for it to be over-ripe, as that's the au courant thing to do, don't you know. They also over-manipulate the crap out of it (hence, syrah-osity).

Unfortunately the 35% new oak is rather obvious and creates an unpleasant toffee flavor on the finish.

Welcome to Murka!

It is however massively overpriced here. At least 10€ should be taken off the price

Oh, you could take off more than that, Otto.

So sad that this is your limited field of PN there. Sorry.

There are exceptions. Last time I looked, Schug knew how to treat pinot noir properly.

-Paul W.

No "treatment" necessary here in the Willamette Valley.

[Jenise]

Because "cool climate" is relative?

Well, and because it's tradition to refer to Carneros fruit that way. Morning fog, yada yada--they've been talking about it that way for 20 years that I can account for and probably longer. Never mind that things have changed.

[David M. Bueker]

No "treatment" necessary here in the Willamette Valley.

Perhaps, but there are more than enough big, alcoholic Pinots that it still takes some care to find the gems. That said the hit rate seems higher in Oregon, though there are some lovely California Pinots coming from producers like Rhys and Anthill Farms. I shudder at the probable pricing if such wines were to reach Otto's local wine shop.

Jenise wrote;
Well, and because it's tradition to refer to Carneros fruit that way. Morning fog, yada yada--they've been talking about it that way for 20 years that I can account for and probably longer.

I don’t see anything wrong with this, most wine growing regions “brag”- why there’re climate is unique for growing grapes. I’m sure the fog and the winds do moderate temperatures somewhat and play a role in how the grapes of the region develop.
As far as Carneros’ Pinot taking on Syrah-like (or “Syrah-osity”) characteristics, I don’t believe that “over-manipulation” is the only factor.

Salute

Yet there are many Carneros Pinots that avoid the goopy over extraction. I still love Robert Sinskey, for example (not that Otto will ever see an RSV wine). Heck, the Reserve Carneros that Clos Du Val was reasonably elegant. Signorello doesn't overdo it (they use the same vineyard as Sinskey)

So how much is this the US? This is sick stuff from Alko: first Firesteed 2007 at 20€ and now this at 30€. And worst is that the local press seems to love these and calls them good value...

[David M. Bueker]

So how much is this the US?

$25 without looking hard.

No "treatment" necessary here in the Willamette Valley.

I love Oregon and her wines, but I've gotta call bullshit on that one. Roto-fermenters and garden-hoses are both employed by some very high-profile wineries in the WV.

As David said, it looks to be priced between $25 and $30 here based upon quick search. I never see the Carneros bottling on the shelfs in my area yet All I ever see is the Sonoma Coast bottling which runs closer to $17. I have a couple of these in the cellar based upon a recomendation of a shop owner as a "decent" pinot for under $20. Have not tried one yet.

I've had La Crema maybe twice by the glass in a restaurant and once a bottle from the grocery. I thought it was okay but not too special. Otto, do you get Frei Brothers Pinot Noir? That is one I have liked better that usually sells for under $25 in the US. It is part of the Gallo empire but a decent value in the US.