2014 Sonoma Coast Pinot Noir Image
Pinot Noir

Sonoma Coast

Sonoma Coast

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SKU: 09311.14
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/ Case of 12

A complex Pinot Noir sourced from diverse vineyards throughout the cool Sonoma Coast AVA, including Russian River Valley. With ideal conditions, the 2014 Vintage shows firm acidity, soft tannin and a floral perfumed note that completes the soft palate of juicy red and blue fruits. 

  • Tasting Notes
    This wine has a rich tobacco leaf nose infused with notes of Bing cherry and brown baking spices. This vintage shows firm acidity, soft tannin and a floral perfumed note that completes the soft palate of juicy red and blue fruits. It will pair wonderfully with a range of foods from cheeses to oily fish like salmon, or even sweet spicy barbecue.
  • Accolades
    90 Points "Best Buy", Wine & Spirits "A blend from seven vineyards, including Steve MacRostie’s Wildcat Mountain in the Petaluma Gap and four sites in Russian River Valley, this has warm notes of cherry pie and cedary scents of oak. Firm, fine-textured tannins keep the wine savory and spicy. Focused on oak, this should be best in a year or two." —Joshua Greene, December 2017
  • Wine Origin
    The grapes for this Pinot Noir came from vineyards in the cool Sonoma Coast AVA, including Champlin Creek, Steve MacRostie’s own Wildcat Mountain Vineyard in the Petaluma Gap, Goldrock Ridge on the far Sonoma Coast, and four different Russian River Valley sites—Dutton Winkler Ranch, Balletto, Cummings and our own Thale’s Vineyard. This diversity is the foundation for a complex aroma profile in the final blend.
  • Production Notes
    2014 delivered ideal conditions with vine growth progressing smoothly to clean, ripe fruit. Due to the variety of vineyards in the blend, and the extreme diversity of their various microclimates, we picked the grapes for this wine between August 29th and September 24th, 2014.
  • Winemaker Notes
    All of the grapes were de-stemmed into open-top fermenters using our gentle de-stemmer. Following a three-day cold soak to boost color without increasing tannins, the tanks were inoculated with yeast. The caps were managed with a combination of punchdowns and pumpovers to maximize positive extraction, and the must was gently pressed when dry. The resulting wines were aged in French oak barrels, 27% of which were new, for ten months, with a single gentle racking under inert gas to assemble the blend in late March. Bottling took place in August of 2015.