The grapes for this Pinot Noir came from four prime vineyards in the cool Sonoma Coast AVA, including Alta Vista, Rodger’s Creek, and Champlin Creek. Our own rugged, windy, and remote Wildcat Mountain Estate Vineyard, high up in the hills overlooking San Pablo Bay, also plays a very significant role in the blend. Wildcat’s influence can be seen in the dark color, full body, and structured complexity of the wine.
- USA - California
- United States
Winery Tasting Notes
Dark ruby in colour.
This Pinot is juicy and ripe, yet soft and elegant. The nose is homemade cherry pie, with hints of toasted spice, and it’s very lush and rich in the mouth, with ripe black cherry and Dutch cocoa flavors. The finish is easy and long.
The grapes for this Pinot Noir came from four prime vineyards in the cool Sonoma Coast AVA, including Alta Vista, Rodger’s Creek, and Champlin Creek. Our own Wildcat Mountain's influence can be seen in the dark color, full body, and structured complexity of the wine.
Aged in French oak barrels, 30% of which were new, for ten months, this wine received a single gentle racking under inert gas to assemble the blend.
Cheese: The deft hand that goes into making these elegant, lighter-bodied styles of pinot noir require cheeses that won't act like sledge-hammers in the presence of such delicacy. Don't be fooled, though. These wines have a backbone, which is why they go with a variety of cheese styles rather than just one or two. Look for cheeses that range from slightly creamy to semi-firm and are not too salty. Cow, sheep, or goat's milk cheeses are all compatible.
Complement: Thin oil-brushed baguette slices, toasted, lightly toasted almonds, Castelvetrano olives (or any other mild, meaty and not too briny green olive)