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.
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.
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.
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.
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