From top Pinot Noir properties in the Russian River Valley, including our own Thale’s Vineyard, the pure fruit and clarity of our vineyards shines through in this wine. A delicate style of Pinot Noir with earthy forest floor notes complimented with dried cherry aromas.
A delicate style of Pinot Noir with earthy forest floor notes complimented with dried cherry aromas. On the palate, this wine has a soft entry with seamlessly integrated tannins supporting lush layers of rich Russian River Valley fruit.
This vintage produced 20 barrels, 482 (750 ml) cases.
91 Points, Wine Enthusiast, July 2018
91 Points, Wine Advocate
“Pale ruby-purple colored, the 2015 Pinot Noir Russian River Valley features crushed red cherries and cranberries with earthy nuances and a waft of baking spices. Medium-bodied and possessing great finesse and freshness, it has a long, earthy finish. 482 cases produced.” —Lisa Perrotti-Brown, April 27, 2018
This wine offers the complex, concentrated and fruit-driven style of Pinot Noir that exemplifies the Russian River Valley. To craft this wine, we work with a handful of top vineyards including our own Thale’s Vineyard. This wine was blended from fruit from two Dutton properties, Winkler and Manzana, Cummings Vineyard, and our own estate vineyard, Thale’s.
The 2015 vintage came on quick. The temperatures were fairly warm with no threat of rain in sight. The vineyards were farmed meticulously in order to keep the vigorous canopy that develops in the Russian River Valley’s famed Goldridge soils balanced. As a result, the pure fruit and clarity of our Russian River Valley vineyards shines through in this wine. The fruit was hand-harvested on three different days: September 1st, 7th, 9th, and 14th. The four distinct harvest dates reflect the individual nature of each site, and what each lends to the complexity of this wine.
The fruit was picked as whole clusters and brought to the winery in half-ton macro bins. It was then hand-sorted and gently destemmed into our 1-ton Super T fermenters. The skins of the fruit were punched down twice a day during fermentation to achieve maximum color and flavor extraction with minimal harsh tannin from the seeds. When primary fermentation was complete, the wine was pressed from the skins into French oak barrels, 15% of which were new, 35% one-year old, from a number of different cooperages. The final blend was assembled prior to bottling, which occurred August 15th, 2016.