This Pinot Noir has an attractive deep purple color. Enticing aromas of black currant, Dr. Pepper and licorice rise from the glass hinting at this wine’s layered complexity. On the palate, it has a soft, supple entry and nice weight, helping to make a long and lasting impression.
This vintage produced 8barrels, 187 (9L) cases.
Tasting NotesThis Pinot Noir has an attractive deep purple color. Enticing aromas of black currant, Dr. Pepper and licorice rise from the glass hinting at this wine’s layered complexity. On the palate, it has a soft, supple entry and nice weight, helping to make a long and lasting impression.
Accolades91 Points: Delicious, compelling; a compelling wine of its region; a delicious, finessed expression of place – “This is MacRostie’s first pinot noir from outside ofSonoma County, sourced from a vineyard in Philo where the vines grow on an alluvial terrace 15 miles from the coast. That coastal influence is in the cranberry and brambly blackberry freshness of the fruit, with high-toned florals and deeper umami notes of cloud-ear mushrooms. Oak adds to the wine’s tannic weight, but those tannins are yielding and will merge into the fruit complexity with bottle age.” – Josh Greene, April 2019, Wine & Spirits
Wine OriginExploring yet another area in Coastal Northern California, we ventured a bit north to just outside of Sonoma County in Mendocino County’s Anderson Valley. This rustic landscape is near the town of Philo and is just 15 miles from the Pacific Ocean. This vineyard is planted on an alluvial terrace that abuts a mountainside.
Production NotesSlightly warmer than average, the 2016 growing season proved to be a very good one, with conditions nearly perfect 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. Day Ranch Vineyard is planted to clone 667, and we harvested our fruit on September 8th, 2016.
Winemaker NotesThe 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. This wine was aged for 11 months in French oak barrels—29% new and 29% one-year-old —which enhanced the deep color and broadened the palate of this lovely wine. The wine was bottled October 31st, 2017.