The moment you’ve been waiting for! Oh what a great surprise we received on Wednesday during our mid week slump, my girlfriend certainly appreciated this treat!
But enough about me, let’s talk about the wine! There is no mistaking this as anything but Pinot Noir, it’s very much what you would expect in flavor and color. Beautiful ruby in the glass, skinny elegant legs and delicate mouthfeel. It was enjoyable immediately out of the bottle, although we took our time throughout dinner with the rest. The wine paired very well with some smoked salmon, asparagus, and drunken goat cheese with fig spread to finish.
On the nose, lots of sweet oak and some fruit, and lighter undertones of earth and spice. Upon tasting, the bright acidity and soft mouthfeel really got our attention the most. More sweet oak, some cherry, and subtle herbal notes followed, and a surprisingly long finish which begs you to go back for another sip. Low, refined tannins make this very easy to drink.
We don’t typically drink a lot of pinot but could tell this is a well made wine and has enough complexity for many to enjoy. If you drink a lot of pinot, or would just like something to pull out for guests, this is easily a crowd pleaser and very approachable.
Sure, this is from the Petaluma Gap area, a mature hillside vineyard. It is Pommard clone. I can tell you that this will be a long lived Pinot. When you try it over 2-3 days, you will see what I mean as the fruit intensity comes to the forefront after a day of aeration. With proper conditions, it should easily last another 5-10 years.
The address is 1313 Main and I believe if you take the first 13, rotate and then flip, the result is the logo. I just made the wine and did not have any input on the logo or the design of the name.
To comment on the 2/3 new oak, one needs to consider the duration of barrel aging and the toast. In a typical Burgundy barrel toast, you would not end up with the kind of oak profile that is in a typical Cabernet. The wine is not oak driven. It is fruit and acidity dominant wine with high intensity.
The wine has always been stored in a temperature controlled warehouse. When we had the fire in 2017, downtown Napa was unaffected. Sure we had the smoke for a couple of weeks but our mountains on both sides burned, not downtown.
Hot wine usually comes from high alcohol but there is much more than just alcohol. In all the years of making wine, I can recall maybe a couple of my zins being high octane but certainly never a pinot.
@vinoman19 Thanks for the info! My comment on hot wines was a side note and not directed at you at all, if that was what you are referring to. Sounds like an interesting wine.
@karenhynes Yet another reason I am looking forward to relocating to MO – it’s a rare offer that is not available there. Not that I would be buying every offer…
@kaolis@karenhynes@Mark_L Yes, I owe it to some great customers in Chicago to renew my permit, and maybe you guys. Have always loved visiting Chicago - the food scene, the architecture tour.
Thanks for stopping in Don. As a private label, there is very little information available about this wine. Sounds like a single vineyard, single clone wine, can you tell us any more about where the grapes come from? Also, I am interested in the age potential of this wine, and where it is now in its shelf life. Thanks in advance.
While my memory is hazy, I remember some outstanding Suhr Luchtel wines from the early 00’s. Something about 2 guys turning a hobby into a business? I’m in for a few bottles today based solely on those fond memories.
@roncunningham Thanks Ron. While my Cabernets and Mosaiques have always been popular, pinot is where my passion is as it is more interesting in so many ways.
Inviting aromas of rapsberry, cherry liquer, rose petals and vanilla notes are offered. Seeming reticent in the glass at first, it opens up to reveal a well-integrated, intense, ripe, plush, complex wine with a long toasty finish.
Vineyard and Winemaker’s notes
From 25 year old hillside vines in the Sonoma Coast AVA, this Pommard clone was fermented with native yeast, punched down twice a day, aged in French oak, 67% new, unracked but filtered after 10 months in the barrel.
Specifications
Vintage: 2012
Appellation: Sonoma Coast
Alcohol: 14.2%
TA: 6.0g/L
pH: 3.58
RS:.25g/L
Price Comparison
Not sold online, $500/case MSRP
About The Winery
Winery: Surh Cellars
Owner: Don Surh
Founded: 1992
Location: Napa, CA
Surh Cellars is a producer of premium hand-crafted wines based in Napa Valley. We specialize in making small-batch, age-worthy wines of character from the best grapes available. Our wines are made without compromise.
The Cru 32 Pinot Noir was created by Surh Cellars as a private label for the award-winning Napa restaurant 1313 Main (which had to close after the 2017 wildfires).
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
@losthighwayz Really? I wouldn’t think a deal breaker right out of the box. Can’t speak to this wine, but many wines can absorb and handle oak over time if they are built for it. Unlike alcohol, once a hot wine, always a hot wine. My humble, and I’m sure you and others may disagree
@kaolis I’m truly overly sensitive to oak in wine. I tend to favor Tercero and WineSmith neutral oak regiments. Although I agree there are other factors at play, I am usually able to detect oak in wine and that is a dealbreaker for me. I may be wrong about this particular wine but if I was a betting man, I would bet that 67 percent new as oppposed to once used or neutral oak will likely impart oak notes that thing may not overpower the wine will certainly be picked up by my overly annoying palate
@losthighwayz Cool. Yeah I totally get it then. I’m totally sensitive to TCA, brett not so much. Ah, the old Cordier days! Don’t hear so much about oak aversion, as you describe it that is.
Cheers!
@kaolis@losthighwayz To address the former, I used vinoseals/vinoloks for a long time before switching to the high tech corks. They have like 3ppb or less TCA guarantee. I have had bottles tested sent by customers in the past and came out clean every time. I am not trying to plug the cork company so I will not name them but it’s printed on the cork.
As to the latter, I think some people refer to it as a party in a glass. If it can be controlled at low population, it does add to the complexity of the wine, but once it’s in the bottle you have no control.
Second Petaluma gap Pinot in as many weeks. Much older than the kendric offer and with a much different oak treatment. Unfortunately I’m full up on pi not right now else I’d be in for a few to see the differences.
Nothing to do with the wine, but what am I missing on that graphic design logo? It looks like a vicious captcha with 1 and 3, but I have no idea how to get a 32 from it. I even tried looking at the negative space like the image of the old women/vase. I still don’t get it.
The moment you’ve been waiting for! Oh what a great surprise we received on Wednesday during our mid week slump, my girlfriend certainly appreciated this treat!
But enough about me, let’s talk about the wine! There is no mistaking this as anything but Pinot Noir, it’s very much what you would expect in flavor and color. Beautiful ruby in the glass, skinny elegant legs and delicate mouthfeel. It was enjoyable immediately out of the bottle, although we took our time throughout dinner with the rest. The wine paired very well with some smoked salmon, asparagus, and drunken goat cheese with fig spread to finish.
On the nose, lots of sweet oak and some fruit, and lighter undertones of earth and spice. Upon tasting, the bright acidity and soft mouthfeel really got our attention the most. More sweet oak, some cherry, and subtle herbal notes followed, and a surprisingly long finish which begs you to go back for another sip. Low, refined tannins make this very easy to drink.
We don’t typically drink a lot of pinot but could tell this is a well made wine and has enough complexity for many to enjoy. If you drink a lot of pinot, or would just like something to pull out for guests, this is easily a crowd pleaser and very approachable.
Imgur Album: https://imgur.com/a/Ma2SfmZ
Hi everybody
This is Don Surh. If you have any questions about the wine, please let me know. Thx
Sure, this is from the Petaluma Gap area, a mature hillside vineyard. It is Pommard clone. I can tell you that this will be a long lived Pinot. When you try it over 2-3 days, you will see what I mean as the fruit intensity comes to the forefront after a day of aeration. With proper conditions, it should easily last another 5-10 years.
OK let me comment on some of your posts.
The address is 1313 Main and I believe if you take the first 13, rotate and then flip, the result is the logo. I just made the wine and did not have any input on the logo or the design of the name.
To comment on the 2/3 new oak, one needs to consider the duration of barrel aging and the toast. In a typical Burgundy barrel toast, you would not end up with the kind of oak profile that is in a typical Cabernet. The wine is not oak driven. It is fruit and acidity dominant wine with high intensity.
The wine has always been stored in a temperature controlled warehouse. When we had the fire in 2017, downtown Napa was unaffected. Sure we had the smoke for a couple of weeks but our mountains on both sides burned, not downtown.
Hot wine usually comes from high alcohol but there is much more than just alcohol. In all the years of making wine, I can recall maybe a couple of my zins being high octane but certainly never a pinot.
Thanks
@vinoman19 Thanks for the info! My comment on hot wines was a side note and not directed at you at all, if that was what you are referring to. Sounds like an interesting wine.
Is that three in a row with no IL???
Good thing I have a healthy stash.
@karenhynes Yet another reason I am looking forward to relocating to MO – it’s a rare offer that is not available there. Not that I would be buying every offer…
@karenhynes @Mark_L @vinoman19 Looks like IL was added after all?
@kaolis @karenhynes @Mark_L Yes, I owe it to some great customers in Chicago to renew my permit, and maybe you guys. Have always loved visiting Chicago - the food scene, the architecture tour.
@karenhynes @Mark_L @vinoman19 hmmm…
@kaolis @karenhynes @vinoman19 Very tempting…but I think I’ll pass on this one.
Cru 32 Pinot Noir by Surh Cellars
3 bottles for $69.99 $23.33/bottle + $2.67/bottle shipping
Case of 12 for $229.99 $19.17/bottle + $1/bottle shipping
2012 Cru 32 Pinot Noir
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2012 Cru 32 Pinot Noir - $50 = 17.85%
Thanks for stopping in Don. As a private label, there is very little information available about this wine. Sounds like a single vineyard, single clone wine, can you tell us any more about where the grapes come from? Also, I am interested in the age potential of this wine, and where it is now in its shelf life. Thanks in advance.
While my memory is hazy, I remember some outstanding Suhr Luchtel wines from the early 00’s. Something about 2 guys turning a hobby into a business? I’m in for a few bottles today based solely on those fond memories.
@roncunningham Thanks Ron. While my Cabernets and Mosaiques have always been popular, pinot is where my passion is as it is more interesting in so many ways.
Tasting Notes
Inviting aromas of rapsberry, cherry liquer, rose petals and vanilla notes are offered. Seeming reticent in the glass at first, it opens up to reveal a well-integrated, intense, ripe, plush, complex wine with a long toasty finish.
Vineyard and Winemaker’s notes
From 25 year old hillside vines in the Sonoma Coast AVA, this Pommard clone was fermented with native yeast, punched down twice a day, aged in French oak, 67% new, unracked but filtered after 10 months in the barrel.
Specifications
Price Comparison
Not sold online, $500/case MSRP
About The Winery
Winery: Surh Cellars
Owner: Don Surh
Founded: 1992
Location: Napa, CA
Surh Cellars is a producer of premium hand-crafted wines based in Napa Valley. We specialize in making small-batch, age-worthy wines of character from the best grapes available. Our wines are made without compromise.
The Cru 32 Pinot Noir was created by Surh Cellars as a private label for the award-winning Napa restaurant 1313 Main (which had to close after the 2017 wildfires).
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, April 26th - Tuesday, April 30th
67 percent new oak…deal breaker for me. Sounds like a well made pinot though.
@losthighwayz Really? I wouldn’t think a deal breaker right out of the box. Can’t speak to this wine, but many wines can absorb and handle oak over time if they are built for it. Unlike alcohol, once a hot wine, always a hot wine. My humble, and I’m sure you and others may disagree
@kaolis I’m truly overly sensitive to oak in wine. I tend to favor Tercero and WineSmith neutral oak regiments. Although I agree there are other factors at play, I am usually able to detect oak in wine and that is a dealbreaker for me. I may be wrong about this particular wine but if I was a betting man, I would bet that 67 percent new as oppposed to once used or neutral oak will likely impart oak notes that thing may not overpower the wine will certainly be picked up by my overly annoying palate
@losthighwayz Cool. Yeah I totally get it then. I’m totally sensitive to TCA, brett not so much. Ah, the old Cordier days! Don’t hear so much about oak aversion, as you describe it that is.
Cheers!
@kaolis @losthighwayz To address the former, I used vinoseals/vinoloks for a long time before switching to the high tech corks. They have like 3ppb or less TCA guarantee. I have had bottles tested sent by customers in the past and came out clean every time. I am not trying to plug the cork company so I will not name them but it’s printed on the cork.
As to the latter, I think some people refer to it as a party in a glass. If it can be controlled at low population, it does add to the complexity of the wine, but once it’s in the bottle you have no control.
Second Petaluma gap Pinot in as many weeks. Much older than the kendric offer and with a much different oak treatment. Unfortunately I’m full up on pi not right now else I’d be in for a few to see the differences.
Nothing to do with the wine, but what am I missing on that graphic design logo? It looks like a vicious captcha with 1 and 3, but I have no idea how to get a 32 from it. I even tried looking at the negative space like the image of the old women/vase. I still don’t get it.
As a fellow robot, I understand your pain.
@KNmeh7 @mediocrebot
Wasn’t the restaurant located at 1313?
Cru 32 just sounds, well, kinda marketable.
And if you add up those two 1’s, you have; 2.
I’m hoping the establishment didn’t burn in the fire, with this wine in their cellar…
@rjquillin I missed the 1313 in the writeup. I guess that makes sense, although there is a certain poetic license.
Apparently was not damaged in the fire, new restaurant in the spot:
https://sf.eater.com/2018/3/27/17158308/gran-electrica-opens-napa-1313-main-street
That being said, a little more info on a one-off would be appreciated
Looks good to me! I’m in for 3. Eat, drink and be merry!
Anyone have any comments post-delivery? I just picked mine up, but have yet to try any.