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1999 Etude Carneros Pinot Noir

Light label condition issue

ITEM 8237404 - Removed from a temperature and humidity controlled wine storage unit

Bidder Amount Total
brate $35 $35
Item Sold Amount Date
I8237404 1 $35 May 22, 2022
I8132191 1 $41 Mar 6, 2022
I8124169 1 $35 Feb 27, 2022
I8119054 1 $36 Feb 20, 2022
I8114011 1 $35 Feb 13, 2022
I8108579 6 $35 Feb 6, 2022
I8097749 3 $35 Jan 30, 2022
Front Item Photo


90-92Robert M. Parker Jr.

..offers aromas of black cherries, smoke, earth, and toast. This round wine is generously constituted, with enough acidity to provide definition as well as soft tannin. It should be delicious when released, and evolve nicely for 4-5 years.



Etude Wines was founded in 1982 by Tony and Michelle Soter. The winery and its vineyards are in the Carneros appellation of California’s Napa Valley. Tony Soter was the winemaker at Spottswoode, Araujo, Niebaum-Coppola, Dalle Valle and Moraga before giving up his consulting career to concentrate on his own venture. Today Etude produces Pinot Noir from Carneros region grapes, and Cabernet Sauvignon from grapes grown farther north in Napa Valley. Etude also makes Chardonnay, Pinot Gris and a few other white wines.


United States, California, Napa Valley, Carneros

Carneros AVA, also known as Los Carneros, is at the southern end of the Napa and Sonoma Valleys at the top of the San Francisco Bay. The 8,000 vineyard acres are mostly planted to Pinot Noir and Chardonnay, both of which thrive in the district’s cool, marine climate. Carneros became an AVA in 1983 and it has attracted foreign wine companies along with local producers. It has been especially appealing to European producers of sparkling wines including the giant Spanish cava producers Codorniu and Frexinet, and the French Champagne house Taittinger. Codorniu in Carneros is called Artesa, and Frexinet’s Carneros brand is Gloria Ferrer. Taittinger calls its Carneros winery Domaine Carneros. The European producers also make still wines in Carneros.


Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.