"A full-bodied, well-polished and nicely oaky wine with a smooth and full texture. Flavors are nice and fruity and laced with vanilla, maple and toasted bread nuances. Vibrant acidity pairs with firm tannins to keep it mouthwatering on the finish." December 2014 Buying Guide
"The wine: Concentrated blueberry, lavender, and wet stone on the nose. Full and rich on the palate, with broad and powerful tannins. Warm, spicy oak (nutmeg) leads into flavors of blackberry jam, white pepper, and freshly turned earth.
The vineyard: Anderson Valley is a great appellation due to its proximity to the Pacific Ocean—cool conditions that lend a unique story to each vineyard. Our 2012 Blue Jay is a blend of Savoy (from the deep, cooler end of the valley) and Anderson Creek (slightly warmer, and quick to ripen) Vineyards."
"The WALT wines honor Kathryn Hall’s parents, Bob and Delores Walt, whose dedication to viticulture, farming, and the bounty of the earth remain the inspiration for our winemaking efforts. In 2010, we partnered with artisan vintner Roger Roessler, whose winemaking highlights the impact of location, microclimate, clonal selection and viticulture. Our vineyard partners are located in some of the most prestigious locations in the Anderson Valley, Sonoma County, Santa Rita Hills, and the Willamette Valley of Oregon. Each wine reflects the unique characteristics of its vineyards."
||100% Pinot Noir
||40% new French oak
||Anderson Valley, California
|Limited at 1,875 dozen
Kathryn Hall has been lovingly creating fantastic wines for some time now. We are the luckier for it. Your toughest decision will be whether to drink your bottles now, or hold onto them for a big event in the next several years; we say get enough for both! Your first bottle of Walt Blue Jay Pinot Noir will bring on a stunned silence of delicious if you offer it with thinly sliced bresaola (air-cured beef tenderloin) topped with shaved, crunchy brussel sprouts and shallots. The slight bitterness of the brussel sprouts is remarkably tasty opposite the blackberry fruit of this California Pinot. The skillful combination of heady, luscious fruit, notes of minerals and earth, sturdy tannins and beautiful structure in what results in a lovely, long length in the finish, and allows for a variety of choices for the entree from duck and salmon, to lean beef, pork loin, lamb and game even. Our first choice is grilled salmon with soy, ginger and sake. It will bring out the toast in this Walt red. Another gorgeous choice is curry-spiced duck breast with basmati rice, toasted cashew-apricot chutney, and garam masala duck sauce. Be still my heart. And finally, if you're in the mood for something heartier, we recommend lamb shish kebobs with a hint of cumin, grilled on the skewer with onions, bell peppers and grape tomatoes. Hello lovely tannins. Because you will not want the Pinot Noir event to end, open another bottle and serve it with a wonderfully aromatic yet mildly flavored French Morbier cheese. Is the fireplace lit??
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