2019 Walter Hansel Family Pinot Noir, Cahill Lane Vineyard
Photo ©Michael Kelly
The Winery
Pinot Noir is an elusive grape and difficult to make into a wonderful wine. A good friend of mine always stated “Pinot Noir is either wonderfully delicious or absolutely skunky bad”. I thought he might be overstating his affection or hatred of the wine, but I have grown to appreciate his position. After trying so many Pinot Noir wines, there are very few in the cellar, even though I vehemently seek to find a solid one! While I have found a few in the “stratosphere pricing range”, it is difficult to find one in the more every day category.
I recall a similar conversation with another friend from Scotland, who helped me find a solid whisky. He mentioned that a typical Scotch drinker finds just one or two that “hit the mark” and stay with it. Many years ago after a golf match, we tried sips of 12-14 Scottish whiskies. Finally found just one and I have not wavered since discovering my seldom enjoyed new drink from Scotland, but when we do meet up, we are very good friends!
Walter Hansel planted the estate’s original 250 vines in 1978. Today, Walter’s son, Stephen has taken over pursuing and producing Burgundian styled Pinot Noir and Chardonnay wines from the Russian River Valley. I have never visited them but when I do, I will provide more details on the winery.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
The 2019 Walter Hansel Pinot Noir, Cahill Lane Vineyard hit a bullseye with my palate profile for Pinot Noir. Not an earth shaker in the $100 and up range, but a solid aromatic and tasteful Pinot Noir in the mid $40’s. A big shout out and thanks to my friend Jim Denham of The Wine Steward in Pleasanton for this recommendation. I have had a few of Walter Hansel Chardonnay’s in the past and was never disappointed and now enjoying their Pinot Noir.
The 2019 Walter Hansel Pinot Noir, Cahill Lane Vineyard is a very solid wine. I have often compared the contrast between Cabernet Sauvignon and Pinot Noir. Cabernet Sauvignon being the 300+ pound defensive lineman in football (bold, heavy and strong) versus a Pinot Noir with the grace and finesse of a world class ballerina (light, airy and graceful). When I poured the wine into the glass, I was wondering which direction this would take. First on the eyes, a lovely purplish color, semi-translucent in depth of color (picture does not show this). On the nose aromas of blooming roses and strawberries. On the palate, fresh firm strawberries and red cherries surround the mouth as the primary flavors. Secondary and slightly hidden scents of vanilla and clove are present. The finish is a mild and comfortable acidity as it danced down the throat with a brightness. The current vintage is 2021 and is listed at $46/bottle on their website.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s BBQ’d dinner to go with a dry rubbed baked pork tenderloin. This was a slightly different recipe that is mellower than a previous one. The dry rub included chili powder, brown sugar, dried oregano, paprika, onion powder, garlic powder, Italian seasoning, fine sea salt, pepper and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate this refreshing and exquisite wine without overpowering it. The meal was accompanied by a baked Yukon Gold potato and fresh garden salad (not shown). The slices of pork tenderloin were served with Stewart and Jasper Cherry Pepper sauce. A very good food and wine pairing.
Sláinte,
Michael
California Wines & Wineries 