VINEYARD Gap’s Crown, Griffin’s Lair, Kanzler, Pfendler, Spring Hill, Terra de Promissio, Thorn Ridge, and Walala
HARVEST September 10 – October 10, 2013
FERMENTATION 5-ton open tops / 5 day cold soak / 14 day average ferment / 100% de-stemmed
OAK 48% new French oak / 16 months
ALCOHOL 14.5%
PH 3.66
TA 5.75 g/L
BOTTLING DATE February 16-20, 2015
AROMA
Black cherry, ripe currants, and blueberry. Cocoa nibs and cassis.
PALATE
Focused acidity, balanced with grippy tannins, carries a rich dark fruit character toward the mid-palate, followed by lush black cherry and sealed with ripe currants.
The Sonoma Coast appellation overlaps with that of the Russian River Valley in many places and is similarly shaped by the ocean. Local geology can be complex here, a direct result of being located at the intersection of two tectonic plates. For this wine, we find ourselves drawn to vineyards that are particularly influenced by the Pacific Ocean and are fortunate to work with some spectacular sites. They work together to form a singular wine that is distinctively Sonoma Coast.
The vineyards we source from lie mainly in the southern portion of the appellation. Here, the Petaluma Wind Gap and the San Pablo Bay drive cooler temperatures and provide us with deep flavors and richly textured wines. The outlier of the blend comes from the northern coastal reaches—the Walala vineyard—where we find more savory and spicy characteristics that we love.
Fact of Note: Farmed from eight distinct vineyards.
THE SONOMA COAST, WHICH OVERLAPS with the Russian River Valley and stretches all the way to the windswept edge of the Pacific Ocean, has emerged as a hub for cool-climate wines. The vineyards are planted using the finest modern clones and viticultural techniques and have rapidly earned the region acclaim for producing some of the world’s most extraordinary Pinot Noirs.
A deserving pitstop along the Sonoma Coast is the picturesque town of Bodega. Made famous by Hitchcock’s “The Birds,” this little town is also known for incredible food from talented chefs focused on local, seasonal brilliance.
