2016 Rodgers Creek Pinot Noir
Varietal
Pinot Noir

Vintage
2016
Rodgers Creek

Appellation
Petaluma Gap

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$65.00
 
SKU: MR16RCRPIN750FG
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$780.00
/ Case of 12
 

The grapes for this Pinot Noir came from a vineyard called Rodgers Creek, which is perched at an elevation of 1,000 feet overlooking the city of Petaluma. This rugged, west-facing site benefits from rocky volcanic soils, and the steady cooling winds that flow through the Petaluma Gap.

  • Tasting Notes
    The 2017 Rogers Creek Pinot Noir is an elegant wine with enticing aromas of cranberry relish and candied cherry. The entry is youthful and lively, with bright acidity and flowing tannins that add poise and balance to the tart red berry notes. A lovely underlying structure hints at this wine’s potential to evolve beautifully in the years to come.
  • Accolades
    92 points from Wine Enthusiast | “Tangy, edgy acidity underlies the buzzing core of this structured, high-toned wine from the new appellation. Stony mineral and crisp, crunchy red fruit defines its medium-bodied frame of complex tannin integration and graceful finish.”
  • Wine Origin
    The grapes for this Pinot Noir came from a vineyard called Rodgers Creek, which is perched at an elevation of 1,000 feet overlooking the city of Petaluma. This rugged, west-facing site benefits from rocky volcanic soils, and the steady cooling winds that flow through the Petaluma Gap.
  • Production Notes
    The 2017 vintage followed a cool, very wet winter. The soils were moist and rich and required extra meticulous care with cover crop management and canopy management. There was a heat spike at the end of August that sped things up. The heavy winds that keep this vineyard cool did their job as we were able to give the grapes a few more weeks on the vine after the heat. Our block of Rodgers Creek is planted to the Pommard clone. The grapes were harvested by hand in the cool, early morning hours of September 15th, 2017.
  • Winemaker Notes
    The fruit for this wine was sorted and gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of 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 10 months of aging in French oak barrels, 50% of which were new, we bottled the wine on August 14th, 2018.