Winemaker Notes
There are eight lots that are separately fermented, aged and assessed. And while each has its unique qualities due to clonal, rootstock and terroir differences, there is a consistent thread running though these Brown Ranch pinot noirs. The ranch has a combination of typical Carneros clay loams and cobbly clay loams as well as some volcanic soil types on steeper hillsides.
Wines from this vineyard show more rich earthiness and black fruit than the more red-fruit character of other lots in our cellar. A dark fruit intensity with stunning persistence is a hallmark of this wine. Less than a third of the pinot noir from this, our best vineyard site, goes into the Brown Ranch Pinot Noir each year. It is packaged into six-bottle boxes with a package design that pays tribute to George Saintsbury.
As early as the 1970s Carneros became known as a source of terrific Pinot Noir, and was one of the first California regions to gain such a reputation. The combination of sunny days, cooling fog and thin clay soils are tailor-made for the variety. Another factor in Pinot Noir’s prominent place here is vintners’ willingness to experiment widely. The history of the grape in Carneros is marked by continuous research into clonal variations, viticultural techniques and site selection. Careful evaluation over time has revealed a signature flavor profile as well. Complex aromas and flavors of cherry, red berry, spice, earth and cola appear time and again in Carneros Pinot Noir. To this day the appellation remains one of California’s standard bearers for the variety.