The 2018 Rogers Creek Pinot Noir has a lovely garnet color with medium density. On the nose, inviting aromas of black cherry and clove mingle with subtle hints of chaparral. The entry is generous and rich, with supple tannins that envelope your tongue and leave a lasting impression. This is a beautiful mid-weight wine that can pair well with an array of dishes.
The fruit for this wine was sorted and gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. After 10 months of aging in French oak barrels, 27% of which were new, we bottled the wine on August 7, 2019.
The 2018 growing season began with warm winter weather, before things turned cool and rainy in February, which prevented an early budbreak. While the rains continued, things warmed up again in March, providing ideal nutrients and growing conditions for the vines. From June onwards the weather was lovely and temperate, with sunny days and cool nights ensuring excellent flavor development and acid retention in the grapes. As harvest drew near, the weather turned warm providing a final push to ripeness. At the same time, the heavy winds that keep Rodgers Creek cool did their job, allowing us to give the grapes a few more precious weeks on the vine. Our block of Pommard Clone Pinot Noir from Rodgers Creek was harvested by hand in the cool, early morning hours of September 26, 2018.
The grapes for this Pinot Noir came from a vineyard called Rodgers Creek, which is perched at an elevation of 1,000 feet overlooking the city of Petaluma. It lies near the Rodgers Fault, which it is named after. This rugged, west-facing site benefits from rocky volcanic soils, and the steady cooling winds that flow through the Petaluma Gap.