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2021 Pinot Noir Reserve
NEW RELEASE

2021 Pinot Noir Reserve
Wine Specs
Vintage
2021
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
 
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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 Pinot Noir grape.

Our 2021 Reserve Pinot Noir is comprised of the top five barrels of the vintage. A blend of Pinot Noir clones 115, 667, 777, Martini, Calera, and Pommard, it is an elegant wine with aromas of ripe black cherry, wild raspberry, and red currant accented by notes of violets and mocha. On the palate, vibrant red and black fruit meld seamlessly with well-integrated oak. Fine-grained tannins provide structure, guiding the wine into a silky, lush finish that lingers with grace and balance.

Wine Specs
Vintage
2021
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
Download
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