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Patz & Hall Sonoma Coast Pinot Noir 2016

  • JD93
  • WS90
750ML / 14.2% ABV
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4.2 5 Ratings
750ML / 14.2% ABV

Winemaker Notes

A marvelous collection of thirteen small, independently family-owned vineyard sites come together in this gorgeous display of Sonoma Coast Pinot Noir. The color is dark rubygarnet with great density to the rim, hinting at the layered concentration this wine carries so effortlessly. Aromas of spicy, dried cherries, five-spice powder, cocoa and cranberry weave amongst fresh strawberries and kirsch liquor. Though nicely dense and full on the palate, the overt richness avoids heaviness with fresh acidity and bright berry fruit flavors that resolve on a long and detailed finish. At once powerful and concentrated, the 2016 maintains the essential elegance and subtlety that defines great Pinot Noir.

Critical Acclaim

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JD 93

The 2016 Pinot Noir Sonoma Coast comes from a handful of sites on the Sonoma Coast, and it too is more ruby/plum colored. Ripe strawberries, dried flowers, sweet earth, and spice notes all emerge from the glass, and it's medium to full-bodied, has a silky, elegant texture, ripe tannins, and a great finish. As Sonoma Coast Pinot Noir goes, it's another rich, powerful wine from this estate. It should keep for 8-10 years or more.

WS 90

Intense and vibrant flavors of dark cherry, cedary spice and cola are backed by powerful acidity, with medium-grained tannins on the sinewy finish. Best from 2020 through 2023. 

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Patz & Hall

Patz & Hall

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Patz & Hall, California
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Patz and Hall Wine Company was founded in 1988 by Donald Patz, James Hall, Anne Moses and Heather Patz, and is dedicated to the production of hand-crafted wines. The four are long-time Napa Valley residents and wine industry professionals, with a wide variety of experiences. Patz and Hall produces Chardonnay and Pinot Noir wines from selected vineyard sources in Napa, Sonoma, Mendocino and Monterey counties. The Patz and Hall method is to work closely with each of their growers to achieve a unique expression of the vineyard site and deliver wines that reflect both the site and their vision for great wine.
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Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

SOU923306_2016 Item# 513839