"Rich and powerful, this well structured wine has a darker ruby hue as well as a beautiful nose of cherry, dried cranberry, earthy forest floor, ground herbs, smoked earth."
Named after Jim Clendenen’s son Knox, this wine is from the finest lots of Pinot Noir from the estate Le Bon Climat and Bien Nacido Vineyard since 1998. These two vineyards, separated only by the Sisquoc River, have slow growing vines planted in well drained poor soils, which produce really distinctive Pinot Noir. Both vineyards struggle to yield much most years, but the small amount that is harvested is of amazing quality.
Vineyards: Knox is a blend of our two “estate” vineyards, Bien Nacido and Le Bon Climat. Both vineyards are in the Santa Maria Valley, with Le Bon Climat being located on the southern edge of this appellation. Le Bon Climat was planted in 1998 with low vigor rootstock in some well drained poor soil. This combination of low vigor plants and poor soil limit the crop size and slow ripening. The two blocks selected to be used in Knox are Block 2 and Block 11. Block 2 was planted in 1994 with a wide mix of clones, which are 103, 113, 114, 115, 2A, Mt. Eden along with some Pinot Meunier. Block 2 has a south/west exposure which is good for morning sun though many mornings during the growing season the sun is blocked by our Santa Maria fog. Our other premium block of Pinot Noir at Bien Nacido is Block 11 which is planted with clones 667, 777, 115, 2A, Swan and Jackson in 1997. Block 11 is a steep, hillside block with north/west exposure.
Antonio Galloni's Vinous
Score: 96 points "The 2016 Pinot Noir Knox Alexander is another head spinning wine in this range. The Knox Alexander is built on a core of Bien Nacido, and then supplemented with other sites that Jim Clendenen has planted over the years. Powerful, rich and also quite tannic, the 2016 is going to need at least a few years in bottle to fully come together. Even in the early going, though, it is very clearly a special wine with tremendous promise. I absolutely love the energy here. "
Score: 92+ points "Barrel fermented and aged in new French oak, the 2016 Pinot Noir Knox Alexander has a darker ruby hue as well as a beautiful nose of earthy cherries, forest floor, ground herbs, smoked earth. Medium-bodied, with good acidity and fine tannins, it has subtle background oak and will benefit from a year or three of bottle age and should keep for 15 years or more.
Robert Parker's Wine Advocate
Score: 91 points "Pale to medium ruby, the 2016 Pinot Noir Knox Alexander features scents of dried cranberry and red cherry, orange peel, potpourri and hints of smoked meats over a core of wild blackberry and black raspberry. The palate is light to medium-bodied with spicy fruits, a great frame of grainy tannins and integrated freshness, finishing long. 975 cases produced."
The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.
We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.
Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines.
Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.
Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.
If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.
Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins.
Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.
Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.
Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir.
Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood.
This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.
These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.
We don't stock a wine or spirit that we don't believe in. Our directors taste each and every product in order to ensure the best quality and value is delivered to you.
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