2016 Thale's Vineyard Pinot Noir
Pinot Noir

Thale's Vineyard

Russian River Valley

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SKU: 09491.16
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/ Case of 12

Named after Steve MacRostie’s wife, Thale (pronounced Thay-lee), this has been our estate vineyard since 2013. In the years since, it has emerged as a source for stunning Pinot Noirs—and the 2016 vintage is no exception. It begins with tantalizing aromas of clove, brown spice, cherry and blackberry before revealing lovely juicy berry notes supported by firm tannins and sophisticated French oak-inspired flavors.


  • Tasting Notes
    The 2016 Thale’s Vineyard Pinot Noir has a dense garnet color. Clove, brown spice and blackberry aromas are immediately noticeable as a first impression in this wine. On the palate, tart cherry and firm tannins are supported by sophisticated flavors of French oak that provide a rich, round impression on the mid-palate. The finish is long and luxurious with hints of oak and juicy berry fruit.
  • Wine Origin
    Our Thale’s Vineyard is located in the northernmost part of the Russian River Valley in an area known as the Middle Reach. Named after Steve MacRostie’s wife, Thale (pronounced Thay-lee), this has been MacRostie’s estate vineyard since 2013. The roughly fourteen-acre property is partitioned and planted as eleven different blocks. Each block varies in clone, aspect, soil type and year planted, offering great complexity and blending opportunities from the property.
  • Production Notes
    A bit warmer than average, the 2016 growing season proved to be a very good one, with near-perfect conditions for growing Pinot Noir. A well-timed cool spell in August slowed ripening down, enabling the fruit to develop evenly to full maturity without sugars being too high. Blocks A, D, E and G went into this Pinot Noir, and were picked on different days from August 31st to September 12th, of 2016. The fruit was ripe and pristine when it came through our doors.
  • Winemaker Notes
    The fruit was gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with a select yeast strain followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. This wine was aged for 10 months in 32% new French oak, and 20% one-year-old French oak. Bottling took place on July 31st, 2017.