2016 The Loch Pinot Noir Magnum | MacRostie Winery & Vineyards
92
pts
jebdunnuck.com

2016 The Loch Magnum

Pinot Noir
Sonoma Coast
1.5L BOTTLE
MEMBER PRICE
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About this Wine

The Loch combines decades of winemaking mastery with our long history on the Sonoma Coast. It is a consummate blend, artfully crafted from our best blocks and barrels of wine.

1.5L Magnum

92 Points

"The 2016 Pinot Noir The Loch offers more breadth and richness, with impressive notes of black raspberries, toasted spice, ground herbs, and underbrush. This rich, medium-bodied, beautifully balanced effort has light tannins, a rounded texture, loads of charm, and the class and balance to evolve nicely for 7-8 years, possibly longer. "
Jeb Dunnuck
jebdunnuck.com, 6/14/19
Tasting Notes
Tasting Notes
Accolades
Accolades
Winemaking
Winemaking
Vintage
Vintage
Vineyard
Vineyard
Tech. Notes
Tech. Notes
additional notes
Tasting Notes

From its vibrant, alluring color to its rich and floral aromas, lush, dense fruit and lovely grip, the 2016 vintage of The Loch is a stunning Pinot Noir. Fascinating and eminently age-worthy, it slowly unfurls in gorgeous layers of blackberry, blueberry, black cherry, floral rose, all underscored by expressive notes of cinnamon and clove spice.

Accolades
  • 92 Points: Jeb Dunnuck jebdunnuck.com
  • "The 2016 Pinot Noir The Loch offers more breadth and richness, with impressive notes of black raspberries, toasted spice, ground herbs, and underbrush. This rich, medium-bodied, beautifully balanced effort has light tannins, a rounded texture, loads of charm, and the class and balance to evolve nicely for 7-8 years, possibly longer. "

Winemaking

The grapes were harvested by hand and gently destemmed exclusively into small one-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 French oak barrels as free run. After 10 months of aging, the wine was blended to create The Loch, aged in ten barrels, four new and six one-year-old. After another six months in oak, The Loch was deemed aged to perfection, and was bottled lovingly on February 14, 2017.

Vintage

The 2016 vintage started out with an early budbreak followed by a warm growing season. Just when we were about to start picking, we had a cool spell in late August. This helped slow things down and spread out the harvest. 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. The Loch predominately comes from our Thale’s Estate Vineyard, which gives The Loch vibrancy and length. A cooler Dutton property in the Green Valley of Russian River Valley, brings blackberry and black cherry fruit and rich tannins. Wohler Vineyard in Russian River Valley adds earthy notes of soft leather and tobacco. Champlin Creek, a volcanic hillside site in Carneros, provides red fruit and baking spices of clove and cinnamon.

Vineyard

The Loch combines decades of winemaking mastery with our long history on the Sonoma Coast. It is a consummate blend, artfully crafted from our best blocks and barrels of wine. “The goal is simple, but not easy,” says Winemaker Heidi Bridenhagen. “We search our cellar for our most beautiful wines of the vintage—stirring wines that sing on the palate. Then we begin blending.” Like a secret code unlocked by our winemakers, The Loch embodies everything that we know about making great Pinot Noir. We named this wine The Loch and its sister Chardonnay, The Key, 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.

Technical Notes
  • composition:

    100% Pinot Noir

  • alcohol: 14.60%
  • cases made:

    10 Barrels
    234 Cases

  • bottling date: 02/14/2018
  • aging:

    Aged 10 months in French oak, 4 new and 6 one-year-old. After blending, aged an additional 6 months.

  • fermentation:

    Three day cold soak; 3 week fermentation

additional notes
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