2019 Wildcat Mountain Magnum

94 Points: Virginie Boone Wine Enthusiast - December 2021

“Sumptuous and seductive in rich red-berry fruit, this wine offers layers of bright and sultry oak and baking spice, a mix of cardamom and cinnamon that works to accent it well. A grip of tannin shows the subtle power behind the balanced approach.”

91 Points: Kim Marcus Wine Spectator - September 2021

“This juicy red is filled with fresh, lively cherry, raspberry and dried blueberry flavors that show a spicy snap, with accents of forest floor on the lithe finish. Drink now through 2024.”

90 Points: Jeb Dunnuck jebdunnuck.com - July 2021

“The 2019 Pinot Noir Wildcat Mountain has slightly more underbrush and salinity as well as ample ripe black cherry and framboise fruits, medium-bodied richness, and a length, salty finish. It's another impressive, balanced, elegant Pinot Noir in the lineup.”

2019 was a remarkable growing season for most of Sonoma County with ample winter rainfall creating wet soil and cool temperatures that delayed budbreak. Spring and summer brought moderate temperatures, while late May rains delayed flowering slightly but helped to produce smaller, looser clusters. The grapes for this wine came from two prized blocks, Arrow Block and Saddle Block, both planted to Clone 667. All of the grapes were hand-harvested in the cool early morning on September 19, 2019.

The grapes for this Pinot Noir came exclusively from our Wildcat Mountain Vineyard, owned by Steve MacRostie and his partners Nancy and Tony Lilly. On Wildcat Mountain, the vines dig into the sparse volcanic soil and stand firm against the strong winds that race in off of the Pacific Ocean most afternoons. This fog-shroud-ed mountaintop vineyard is a classic Sonoma Coast site—cool and challenging—and produces wines of great distinction.

• composition:

  100% Pinot Noir

• alcohol: 14.40%
• bottling date: 09/09/2020
• aging:

  Aged 10 months in French oak, 40% new oak and 35% one-year-old

• fermentation:

  Gently desteemed into open-top fermenters; three day cold soak; cap management included pump-overs & punch-downs