Sonoma Coast Pinot Noir 2023
$42.00 / 750 ml
Inviting and expressive aromas of bright wild strawberry and raspberry are combined with hints of savory sage and rose petals. The palate is smooth and richly flavored with a mix of dark berries, mushrooms, and dried cedar. Hints of graphite and sea salt bring another dimension that comes together with a bright acidity driving a long, lively finish.
SHIPPING NOTICE
Ground shipping is dependant on weather. Winery may hold until temperatures cool.
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Sonoma Coast Pinot Noir 2023
About this wine
Tasting Notes
Inviting and expressive aromas of bright wild strawberry and raspberry are combined with hints of savory sage and rose petals. The palate is smooth and richly flavored with a mix of dark berries, mushrooms, and dried cedar. Hints of graphite and sea salt bring another dimension that comes together with a bright acidity driving a long, lively finish.
Serving Instructions
- Open 1hr prior to serving. Serve at Cellar Temperature.
Glassware
- Medium Bodied Red Wine—This glass helps to emphasize rich fruit-forward character while nurturing the acidity in the wine. The wider bowl shape accentuates aromas.
Food Pairings
- jarlsberg, grilled salmon, roasted chicken, duck breast, morel and chanterelle mushrooms, parsnips
Cheese Pairings
- Soft/Semi-Soft / Soft Ripened / Washed Rind
Wine Details
This bottle has the following characteristics:
Appellation
Sonoma Coast
Winemaker Notes
The full expression of the site is what drives us in the decisions for each wine we produce. All lots of Pinot Noir undergo an extended cold soak until native yeasts begin a spontaneous fermentation in open-top fermenters. De-stemmed grapes are punched down by hand once to twice per day. Our small lot fermentations take upwards of a month to finish, before a light pressing to barrel for their aging. Our Pinot Noir remains in 100% French oak barrels (10% new) for 8 months prior to bottling.
Winemaker
Matt Iaconis
Aging
8 Months
Barrel
- 100% French Oak
- 10% New
Appellation
Sonoma Coast
Winemaker Notes
The full expression of the site is what drives us in the decisions for each wine we produce. All lots of Pinot Noir undergo an extended cold soak until native yeasts begin a spontaneous fermentation in open-top fermenters. De-stemmed grapes are punched down by hand once to twice per day. Our small lot fermentations take upwards of a month to finish, before a light pressing to barrel for their aging. Our Pinot Noir remains in 100% French oak barrels (10% new) for 8 months prior to bottling.
Winemaker
Matt Iaconis
Aging
8 Months
Barrel
- 100% French Oak
- 10% New
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