Failla’s Keefer Ranch Pinot: A work of outsourcing

It seems like a day doesn’t go by without the word “outsourcing” being mentioned in a negative global context.  But in the wine business, outsourcing domestically is considered a good thing.  In fact, outsourcing wine work is normally a really good thing, especially to value conscious consumers of the vino.

This is all a result of specialization.  Some people know vineyards and love to push their grapes to be the best in the region.  Others know how to determine the perfect time for harvest and crush.  While others know just what to do in the winery, as they start with fermentation, move on to barrel aging, and finally to bottling.  All of these steps create a situation where outsourcing can move a vintner’s brand right to the top, or at least the top shelf!

An example of a winery that has perfected outsourcing is Failla.  Recently they transported loads of harvested Pinot Noir fruit from the Keefer Ranch vineyard in the Russian River Valley to their Napa Valley winery.  There it was fermented, aged, and eventually distributed.  By using this type of outsourcing, Failla’s wines are produced consistently by a single winemaker, Ehren Jorden and the results are outstanding.

Of course Keefer Ranch doesn’t only source their fruit to Failla, it also goes out to other vintners.  But whatever magic Failla does to the mix, it sure shows up in the end product, making for one of the market’s best expressions of a Keefer Ranch Pinot Noir.

Their Keefer Ranch Pinot is a prime example of this.  With a wonderfully wafting bouquet of dried cherries that quickly morphs with an added earthy accent of spice and raspberries.  Their KR rendition begs for just another sniff before tasting.  Its body has a pleasant combination of fruit and acidity with a long finish of wild berries and more spice.  It has an instant impact that’s simply delish.

Considering the current price of $48 at our Phoenix area Total Wine stores, this is a great choice to try with that next whole roast chicken or veal scaloppini entrée.  You may want to serve it well chilled with broiled salmon, but there is usually a little disagreement about a fish pairing.

Regardless, this is one of the best values in top shelf Pinots out there right now, and it’s 100% outsourced.

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.