Winemaker Notes
Alluring aromas of cherry cola and cassis are complemented by notes of orange zest and soft baking spice. Earthy flavors of shiitake mushroom are balanced with bright flavors of raspberry and black cherry with a touch of cardamom. Spreading and full-bodied, this velvety wine is well-structured with a long finish. Made to be enjoyed upon release, pair this Pinot Noir with a classic seared duck breast in tart cherry sauce or a wild mushroom risotto.
Professional Ratings
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Jeb Dunnuck
The 2015 Pinot Noir Green Valley was completely destemmed and spent 9 months in 50% new French oak. Black raspberries, spice, scorched earth/oak and earth notes give way to a medium-bodied, rounded, silky textured effort that has good acidity and purity. It's going to drink nicely for 7-8 years.
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Wine Enthusiast
Hugely concentrated and full bodied, this shows the appellation's cool-climate aromatics and dense, crunchy red fruit well. Nutmeg, cola and dark cherry complement a stretch of dried herb and black tea.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Situated on the foggier and colder western edge of the Russian River Valley, almost abutting the Sonoma Coast appellation, Green Valley is one of California’s most reputable Chardonnay and Pinot noir producing regions. It is also a wonderful source of sparkling wines made from these varieties.
Goldridge soils abound throughout the Green Valley appellation. This fine, dark, sandy loam and fractured sandstone is derived from the remains of ancient inland seabeds dating back three to five million years. It is valuable for high quality grape growing because of its excellent drainage and low fertility.