Winemaker Notes
Pairs well with roasted squab, abalone, prosciutto and figs.
Professional Ratings
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Wine & Spirits
Lioco winemaker John Raytek blended this from two sites planted on sandy Goldridge soil: Teac Mor, a low-lying vineyard near the Laguna de Santa Rosa flood plain, the other on Burnside Road, higher up in the western hills and closer to the coast. This has a tight, stony structure that speaks of those spare, sedimentary soils, and perhaps also of the yield-reducing drought that affected the 2014 vintage. It feels potent, mineral and even a bit gruff at first, taking four days of air for its woodsy cherry flavor to clarify, turning plump and lush, yet cooled by a spicy lavender aroma. It’s a Sonoma pinot noir that could stand up to lamb loin, and will improve with five or more years in bottle. (900 cases)
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.