Russian River Valley
The 2016 Klopp Ranch Pinot Noir displays an awe-inspiring level of concentration and depth. The nose offers intense aromas of plum and cocoa. On the palate, this gorgeous wine is soft and appealing, with silky tannins and flavors of orange spice and raspberry, all of which flow to a long, elegant finish.
This vintage produced 132 (9L) cases, 5 barrels
Tasting NotesThe 2016 Klopp Ranch Pinot Noir displays an awe-inspiring level of concentration and depth. The nose offers intense aromas of plum and cocoa. On the palate, this gorgeous wine is soft and appealing, with silky tannins and flavors of orange spice and raspberry, all of which flow to a long, elegant finish.
Accolades91 Points, Wine Enthusiast Advance Buying Guide: “Silky in delicate layers of strawberry and light spice, this wine builds power and concentration as it opens in the glass, becoming darker and more brooding in fruit. Baking-spice and black-tea components give it a savory edge that works well in the larger context.” —Virginie Boone, February 2019
Wine OriginThe father-daughter team of Ted and Lauren Klopp have been farming in the Russian River Valley for over two decades. Their home ranch is on Laguna Road, where the vines are tucked away in the nook of a foggy valley. Our rows are planted to the Pommard clone in rich, fertile Goldridge soils, where the vines produce small, intensely flavorful clusters of grapes.
Production NotesThe small clusters and berries of the Pommard clone at Klopp Ranch consistently produce a wine of extraordinary color and depth. The 2016 vintage had warm temperatures that made harvest look like it would come early. A well-timed cool spell in August slowed everything down, enabling fruit to ripen evenly and to full maturity without sugars being too high. The grapes from Klopp Ranch were harvested by hand in the cool evening hours of September 3rd, 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. The wine was aged for ten months in 50% new, and 40% one-year-old, French oak barrels, with bottling on July 31st, 2017.