The 2008 Boxcar Pinot Noir was sourced from cool sites along the Sonoma Coast, which accounts for its dark fruit and focused structure. Black cherry, potpourri, conifer and cola aromas leap from the glass and join earthy undercurrents of forest floor, mushroom, graphite and sandalwood on the mid-palate. The finish is long and lush revealing a dark, earthy sophistication. Very tasty!
Red cherry, red currant rose petal, conifer, pepper, cola, forest floor and mushroom.
Red Car was founded by Carroll Kemp and Mark Estrin in 2000 with 50 cases of Syrah from a single ton of grapes. Besides an enthusiasm for wine, they also shared a Hollywood background--Carroll as producer, Mark as screenwriter. Their intent was simple: source great grapes, make great wine and market it in an inventive, original way. The Sonoma Coast's long, dry, cool season is ideal for allowing grapes to ripen slowly, which extends hang times and intensifies flavors. Combining old and new world techniques, Boxcar minimizes manipulation so the fruit can faithfully express the cool climate personality of the Sonoma Coast.
Pinot Noir's high acidity, low tannins and moderate alcohol level make it one of the most food-friendly red wines around. It pairs well with everything from oily fish (like salmon and tuna) and poultry to pork, lamb, veal and beef. When choosing sauces, marinades or side dishes, focus on accent ingredients that play to the Boxcar's earthy qualities. Mushrooms, root vegetables, lentils, onions, Dijon mustard, savory Asian flavors and fresh or dried Mediterranean herbs will pair very well. The light smoky nuances in my Planked Salmon with Basil-Chive Butter will play wonderfully with the wine.
The winery name is a tribute to the electric trolley cars that ran throughout Los Angeles from the late 19th century through the early 1960s. These "red cars" provided transportation in a romanticized time and place. Boxcar strives to make wines that are similarly memorable and transportive.