2017 Cummings Vineyard Pinot Noir
Pinot Noir

Cummings Vineyard

Russian River Valley

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Farmed by renowned vineyard manager Charlie Chenoweth, Bruce Cummings’ exceptional vineyard in the Santa Rosa Plains neighborhood of the Russian River Valley consistently yields stunning fruit. In 2017, the result was a Pinot Noir with lovely aromas of cola spice, toasty oak and vibrant red cherry fruit. On the palate, this wine is soft and supple, with concentrated cranberry flavors underscored by firm, polished tannins that add depth and nuance to a delicious finish.

  • Tasting Notes
    This beautiful Russian River Valley Pinot Noir has an elegant ruby hue with aromas of cola spice and toasty oak that complement the vibrant red cherry fruit. The palate is soft and supple, with concentrated cranberry flavors bursting forth. Firm, polished tannins add depth and nuance to a delicious lingering finish.
  • Wine Origin
    The grapes for this Pinot Noir came from an acclaimed vineyard owned by Bruce Cummings and his family. Located in the Santa Rosa Plains neighborhood of the Russian River Valley, Cummings Vineyard is farmed by renowned grower Charlie Chenoweth, whose meticulous approach ensures balanced vines and consistently stunning fruit.
  • Production Notes
    The 2017 vintage followed a cool, very wet winter. The soils were wet and rich, which required extra meticulous care with cover crop management and canopy management. There was a heat spike at the end of August which prompted us to pick this vineyard in early September. The small parcel of land that is the source for this wine is planted to three Dijon clones of Pinot Noir: 667, 777 and 115. This provides a field blend of clones that accentuates the complexity of the wine. Harvested by hand in the cool evening hours, the fruit came in the door of the winery, pristine, ripe and luscious on September 5th, 2017.
  • 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 select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. After 13 months of ageing in exclusively French oak barrels, 40% of which were new and 13% one-year-old, we bottled on December 4th, 2018.