2017 Sadie's Vineyard Pinot Noir, Russian River Valley
In Stock
Notes of blackberry, licorice, Asian spice, citrus rind, boysenberry and mineral waft from this zingy, lively vintage of Sadie’s vineyard! The palate is quite yummy and juicy with notes of raspberry, root beer, spices, plum, charcoal, redwood bark and blueberry muffins. This Pinot is beautifully balanced with super-fine-grained tannins, an intense, concentrated body and an extremely long, lingering savory finish.
Sadie’s Vineyard, named for the family’s first German Shepherd, sits in the beautiful Sebastopol Hills along the chilly Bodega Highway corridor. The site is planted to some of our favorite clones; Pommard and Dijon 115.
Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Russian River Valley
Aging
20 months, 62% new French Oak
Alcohol %
14.4
Wine Profile
Tasting Notes
Notes of blackberry, licorice, Asian spice, citrus rind, boysenberry and mineral waft from this zingy, lively vintage of Sadie’s vineyard! The palate is quite yummy and juicy with notes of raspberry, rootbeer, spices, plum, charcoal, redwood bark and blueberry muffins. This Pinot is beautifully balanced with super-fine-grained tannins, an intense, concentrated body and an extremely long, lingering savory finish.
Awards
Silver Medal SF Chronicle
Vineyard Notes
Sadie’s Vineyard is named for the family’s first German Shepherd, who lived her life blissfully on this 5 acre parcel in beautiful Sebastopol Hills along the chilly Bodega Highway corridor. Shepherd #2, Kodiak, is now in charge of gopher monitoring. As a sweet reward, he gently snags a single ripe grape with his teeth every now and then. The site is planted to some of our favorite clones; Pommard and Dijon 115, and is composed of classic Goldridge soils, renowned for producing spectacular Pinot noir grapes. The site is planted to some of our favorite clones; Pommard and Dijon 115, and is composed of classic Goldridge soils, renowned for producing spectacular Pinot noir grapes.
Production Notes
We picked the grapes at Sadie’s Vineyard on September 13th. The stems were well lignified, so we included 25% as a whole cluster component. The grapes were sorted and the rest destemmed, then rested until an ambient fermentation took off about a week after harvest. The fermentation, along with frequent punch-downs, went to completion a week later, when the fermenter was sealed up for an extended maceration. About forty days after picking, the tank was drained, the remaining grapes were pressed, and the wine was barreled, using barrels from five different coopers to help add layers of complexity; Marcel Cadet, Remond, François Frères, Dargaud et Jaeglé, and Rousseau. Malolactic fermentation occurred in barrel and the wine remained unracked until just before blending and bottling.
Production
13 barrels / 316 cases produced