2019 Pinot Noir, Sonoma County • St. Francis Winery & Vineyards

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2019

Pinot Noir

92 Pts | North Coast Wine Competition | April 2021
92 Pts | International Women's Wine Competition | May 2021
Gold Medal | International Women's Wine Competition | May 2021
Double Gold Medal | SF Chronicle Wine Competition | March 2021

Tasting Notes

This bright, medium-bodied Pinot Noir shows off an abundance of red cherry and baking spice aromas followed by a burst of flavors with notes of pomegranate, strawberry preserves, fresh raspberry and black tea. This expressive wine has a lengthy finish with a note of toasted nut and orange zest.

Vintage Notes

We began our 2019 harvest on August 30 after a growing season that began with record rainfall during winter and ended with warm, even temperatures throughout summer. With few spikes in heat, our vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for good fruit set and the temperate summer allowed for long hang times and consistent ripening. We picked the majority of our fruit in September. Warm breezy days, but no rain, took place in October and the last of the grapes were harvested before the end of the month.

Vineyard Notes

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 airconditioning is ideal for Pinot Noir as it allows the grapes to develop deep flavors while retaining natural acidity.

Winemaker Notes

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.