92 Points | Suckling Tasting | Dec 2019
This ruby-hued Pinot Noir offers an abundance of tart red cherry and baking spice aromas followed by a burst of flavors with notes of pomegranate, juicy strawberry, fresh raspberry, and chamomile tea. This expressive wine has a soft and silky texture that finishes with a bit of toasted nut and orange zest.
The 2017 growing season started out wet with record-breaking rainfall. The mild spring led to a timely bud break and good fruit set, followed by ideal conditions of cool mornings and warm, sunny days throughout the summer months. A few days of intense heat at the beginning of September sped up ripening throughout the region. Well-timed picks meant the majority of the fruit was in by the first week of October. Beautiful color, well-defined aromatics, and outstanding flavor define this vintage.
We source our Pinot Noir fruit from vineyards located in the cooler areas of Sonoma County including Sonoma Coast, Russian River Valley, and Bennett Valley. These areas experience a marine influence from the Pacific Ocean and San Pablo Bay as cool air, fog, and wind rolls in at night during the summer, dropping temperatures substantially. This natural air-conditioning is ideal for Pinot Noir as it allows the grapes to develop deep flavors while retaining natural acidity.
To capture the distinct varietal characteristics of each vineyard, the lots are fermented separately starting with a five to ten-day cold soak to extract optimal color and flavor. After a long, slow fermentation the wine is racked off into French Oak barrels, 25% new, where it undergoes natural malolactic fermentation followed by aging for eight months before blending and bottling.
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