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August 29, 2006

Parker Station Pinot Noir 2005

The mission of this value-oriented label from Fess Parker is to deliver "the best Pinot Noir you can afford to drink daily".  It would be hard to disagree with this claim, delivered by recently awarded "Winemaker of the Year"* Eli Parker.

Parker Station Pinot Noir 2005

Parker Station Pinot Noir was sourced from Santa Barbara and Monterey counties, and about a 1/3 portion was aged in French oak for about 2/3 of a year.

Tasting Notes: Color: Bright candy apple red, transparent.  Aromas: Cherry, strawberry, cold blossoms, orange, and bourbon.  Agile, a light-middleweight and velvet-textured for its hefty alcohol level, the cherry pie and somewhat herbal flavors are lively, and the finish is clean and dry.

Closure: Artificial "neocork".  Excellent value ($12).  Alcohol content: 15.1%.

*Recipient of the André Tchelistcheff Award given to winemaker of the year at the San Francisco International Wine Competition. for his work at Fess Parker and the related Epiphany label.

Winewaves last reviewed the 2004 vintage of Parker Station Pinot Noir.

Comments

PLEASE COULD YOU LET ME KNOW IF YOU SHIP TO ENGLAND

PLEASE COULD YOU LET ME KNOW IF YOU SHIP TO ENGLAND

Gomers Liquor in Kansas City Missouri recommended this outstanding Pinot Noir 2005 Parkers Station and what a wonderful recommendation. Outstanding , I was also informed that the inventory was flying off the shelf at Gomers. Keep sending Gomers on 39th street your wonderful Pinot Noir. Up the inventory because we are a big fan. I was curious if the 2003 Parkers Station Pinot was just as delicious or better. Thanks again for producing a winner.

Absolutely love the wine. Was able to enjoy your wine at the Gretzky Restaurant in Toronto, ON, Canada. However have NOT been able to find it anywhere! Do you ship to Ontario to locals vs. restaurants?

Please tell me where in Scottsdale AZ I can purchase your Pinot Noir,Preferable North Scottsdale.
I received a bottle of your 2003 Pinot Noir as gift and enjoyed it very much.
thank you,

Dan Allen

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