Winemaker Notes
Sea Field is pure elegance. Rose petal, white tea, blood orange pith and the edge of a coastal forest meeting wet rocks fill the bowl. Crushed raspberry, wild strawberry, sea moss, exotic spice, coastal chanterelles, rhubarb and floral tones linger on your palate with a seemingly everlasting finish.
Professional Ratings
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Robert Parker's Wine Advocate
Medium ruby in color, the 2019 Pinot Noir Sea Field Vineyard has detailed, alluring scents of blood orange, strawberries and raspberries with accents of cracked pepper, salumi and angostura bitters. The medium-bodied palate features loads of finely grained tannins and refreshing acidity that highlights its perfume and spicy accents on the extended finish.
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Wine Spectator
A savory and racy style, with the herbal accent just a half-step out in front of a very sleek core of raspberry, blood orange and red currant coulis. The sneaky long finish is underscored by red tea and sanguine accents. Drink now
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.”
On the far western edge of the larger Sonoma Coast appellation, the Fort Ross-Seaview AVA hugs right up against the Pacific coast. Vineyards, planted at rugged elevations between 920 to 1,800 feet, occupy only two percent of the total land in the AVA. Fort Ross-Seaview growers believe that the region boasts an ideal mix of sunshine, cool air and beneficial stress for producing high quality Chardonnay and Pinot noir.