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2020 Pinot Noir Reserve

2020 Pinot Noir Reserve
Wine Specs
Vintage
2020
Varietal
Pinot Noir Reserve
Appellation
Monterey
Vineyard
75% Riverview, 25% Viento
Harvest Date
Sep 15 – Oct 27, 2020
pH
3.64
Aging
100% French oak, 22% new, 18 months
Bottling Date
May 20, 2022
Alcohol %
14.2
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In Stock
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$60.00
 
SKU: 20SVIPN7RMONNA2

More than any other varietal, Pinot Noir is an expression of terroir. Terroir is a word bandied about in the wine world meaning the unique characteristics of a particular locale—essentially the taste of place. And no other varietal reflects its sense of place more than the temperamental and expressive Pinot Noir grape.

Our 2020 Reserve Pinot Noir is a blend of Pinot Noir clones 777, 667, 115 and Martini.  An elegant wine, it opens with aromas of cherry, raspberry, and currant accented by notes of vanilla and baking spice. The well-integrated oak blends with the red and black fruit components on the palate, displaying a silky, medium-bodied mouthfeel with soft tannins.

Wine Specs
Vintage
2020
Varietal
Pinot Noir Reserve
Appellation
Monterey
Vineyard
75% Riverview, 25% Viento
Harvest Date
Sep 15 – Oct 27, 2020
pH
3.64
Aging
100% French oak, 22% new, 18 months
Bottling Date
May 20, 2022
Alcohol %
14.2
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Wine Profile
Vineyard
The cool temperatures of Monterey County present ideal growing conditions for Pinot Noir. Our 2020 Reserve Pinot Noir was sourced from our estate Riverview and Viento Vineyards. Riverview Vineyard, nestled on a bench overlooking the Salinas River near the town of Soledad, provides a favorable locale, with a moderate climate and coastal fog. Viento, which means wind in Spanish, is a vineyard that represents Pinot heaven. Its morning fogs, cool winds and longer-than-average growing season translate into intense fruit flavors and excellent varietal character.
Varietal Composition
100% Pinot Noir
Winemaking
We picked our delicate Pinot Noir grapes by hand at optimum ripeness. Upon arrival at the winery, the grapes were destemmed, but not crushed, and put into small open top fermentation bins. During the height of fermentation, the cap was punched down three times a day to gently increase extraction of color and phenolic compounds. Once dry, the must was drained and pressed to stainless steel tanks. After settling the heavy solids, the juice was racked clean to barrels for secondary fermentation and aging. Aged for 18 months in small French oak barrels, the wine was bottled then laid down for an additional 6 months prior to release.
Cases Produced
202