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Charlie Clay Wines 

It all started on a trip to Burgundy in December of 2005. Chef Charlie Palmer and I were traveling with some friends to the Hospice du Beaune, one of the most famous wine auctions in the world. The now infamous 2005 vintage had just been put into barrels, and we were fortunate enough to taste what can only be described as perfection in a glass. Inspired, Charlie decided that he wanted to make Pinot Noir. Though we had just finished planting a beautiful vineyard for Charlie on his estate property with 4 different clones of Pinot Noir, the fruit would not be ready for at least 3 more years. It was time to call in some favors. After countless phone calls and much begging, we were able to get our hand on some of the greatest Pinot Noir growing in Russian River Valley, Charlie Clay was born.

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Perfumed aromas of young lilac blossom, black cherry, Asian plum and sweet loam waft from the glass. On the palate, the entry is full, followed by a firm mid-palate. Balanced flavors of dried black tea leaf, candied black cherry and hints of black truffle give way to a bright and long finish.

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/ 750 ml

This Pinot is delicately detailed, with aromas of candied summer strawberry, Asian spice, traces of vanilla bean and red raspberry. Sweet bing cherry and earth tones marry seamlessly with perfectly positioned tannins and nuances of toasted oak.

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