From its rich, alluring color to its lush, dense fruit, our inaugural vintage of The Loch is a spectacular Pinot Noir! Fascinating and eminently age-worthy, it slowly unfurls in gorgeous layers of plum, cassis, pomegranate and blueberry, all underscored by expressive notes of sweet cedar resin and cinnamon spice.
Visually, the wine is dense with an alluring rich purple color. On the nose, elegant floral aromas mingle with notes of creamy oak to create an enticing Pinot Noir. On the entry there is lovely grip, with a lush density and weight that carries through to the mid-palate, with hints of sweet fruit gliding to a lingering finish.
This vintage produced 3 Barrels, 72 (750 ml) cases
In 2014, after more than a quarter century of making wine, we crafted our first Tête de Cuvée Pinot Noir and Chardonnay. We called these wines The Loch and The Key, both as a nod to our founder Steve MacRostie’s Scottish heritage, and to his early experiences as a cryptographer deciphering codes in Europe for the U.S. Army. Combining decades of winemaking mastery, with our rich history on the Sonoma Coast, The Loch and The Key are consummate blends, artfully crafted from our best blocks and barrels of wine from the very finest vineyards we partner with. Like a secret code unlocked by our winemakers, The Loch embodies both the vintage and everything we know about making great Pinot Noir.
The 2014 vintage was a classic Sonoma County year. Moderate temperatures, and weather conditions without rain or frost, developed the fruit slowly and evenly. Here at MacRostie, we pride ourselves on working with growers who know the land intimately. Vintage after vintage, the partnerships we have with our growers provide us with beautiful fruit. This artful blend was made from our very finest blocks and barrels of Pinot Noir from a handful of vineyards that span the Sonoma Coast. From Carneros to the Petaluma Wind Gap, Russian River Valley and the Far Coast, the fruit for our debut vintage of The Loch was harvested from September through October of 2014.
The grapes were harvested by hand and gently destemmed into small 1-ton fermenters to focus the style of each vineyard and clone. After a three-day cold soak, fermentation began and lasted about three weeks. The wine was then put straight to barrel as free run. After 10 months of aging, the wine was blended to create The Loch, and put into three specifically selected New French oak barrels for another six months of aging. Once deemed aged to perfection and ready for bottle, The Loch was bottled June 15th, 2016.