Winemaker Notes
Professional Ratings
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James Suckling
A delightful nose of red and black cherries, vanilla bean and sage. Full-bodied with well-integrated tannins. Great tension and release here with bright acidity carrying a long-lasting palate that goes between red fruit, toasted herbs and wet stone. Fermented in 100% concrete. Drink or hold.
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The Somm Journal
Whole-cluster fermented in 100% concrete and aged in French oak barrels for 14 months with an additional three months in wood tanks before bottling, this is a dynamic and woodsy red. Blue fruit reigns, graced by touches of cumin and sage. As the wine opens, its acidity gives rise to a minty cherry component, while the lasting finish leaves an earthy impression
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Wine Spectator
Rich acidity frames the structured dark currant and cherry tart flavors that are filled with lithe minerality. Fresh tannins power the taut and pure-tasting finish. Drink now through 2025. 620 cases made.
The Sonoma Coast AVA is large in area but, not counting overlapping regions like Russian River Valley, only has a few thousand acres of grapevines—and it’s no wonder. Much of the region is rugged and not easily accessible. Its proximity to the Pacific Ocean’s fog and cool breezes limits the varieties that can be cultivated, but it proves to be an ideal environment for high quality Pinot Noir.
Since fog is a frequent fact of life here, as are heavy marine layers that sometimes bring rain, the best vineyards are wisely planted above the fog line, on picturesque ridges that capture enough sun to provide even ripening. That, with the overnight drop in temperature that reliably preserves acidity, results in fine expressions of Pinot Noir that often receive tremendous critic and consumer praise alike, and are often in high demand.