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2012 Lucienne Pinot Noir Doctor's Vineyard

Library Wine

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/ 750ml
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Tasting Notes
To celebrate these library wines, Winemaker Paul Clifton tasted each one in order to share updated tasting notes: "This wine has aromas of red plum, bright cherries with earthy components of sage and mushrooms. On the palate, tangy acidity is balanced with a tannic structure and complimented with dark cherries and blackberries." - Winemaker Paul Clifton (March 2022)
Santa Lucia Highlands
100% Doctor's
13 months, 50% new French oak
6.3 g/L
Alcohol %

92 points PinotFile - "Aromas of dark berry compote, black cherry, black currant and oak-driven toast and vanilla. The wine offers the most intensely sappy fruit in the 2012 lineup, with pleasing flavors of blackberry, black cherry and black currant. The tannins are well matched and supportive, and the mouthfeel is smooth and accommodating."

91 points Pinot Report - "Medium-deep ruby color; deep, tight, herbal and cherry aromas with some oak notes; complex, herbal and oak flavors with cherry notes; good structure and balance; long finish. Earthy and herbal Pinot that’s perfect for a mushroom pasta."

91 points Wine Enthusiast

90 points Wine Spectator - Firm, dense and structured, with a core of earth-driven blackberry and wild berry, showing touches of dried herb, black tea, licorice and cedar. Drink now through 2021. 641 cases made.—J.L."

Our Lucienne Doctor’s Vineyard Pinot Noir is one of four vineyard-designated, limited-production Pinot Noirs from our estate in the Santa Lucia Highlands of Monterey County. In part, our Lucienne wines owe their seductive nature to clonal selection.  We have planted an array of Pinot Noir clones, or slight genetic variations, planted in each of our vineyards.  Each clone contributes a desired color, aroma, flavor, texture or structural element to the finished wine.

Winemaker Notes
After harvesting the fruit, we-destemmed and hand-sorted the grapes before moving them into open-top fermenters where we used gentle, manual punch-downs to protect the delicacy of the Pinot Noir grapes. Once fermentation was complete, we racked the free-run juice into French oak barrels (50% new) where the wine aged for 13 months before bottling.


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