Fort Ross Vineyard, Fort Ross-Seaview, Sonoma Coast
This deep garnet hued Pinotage is composed of mulberry, dark plum and black current with allspice and sassafras all chiming in on the palate. The defined dark berried fruit is in complete harmony with the finely structured tannins, mouth-watering acidity and lengthy, composed finish.
Fort Ross-Seaview, Sonoma Coast
While Pinotage shares many traits with Pinot Noir, there is an earthy brambleness that distinguishes this varietal. Enticing aromas of fruit driven elderberry, lychee and cassis meld artistically with hints of mocha, sandalwood and licorice in the background.This deep garnet hued Pinotage is composed of mulberry, dark plum and black currant with allspice and sassafras all chiming in on the palate. The defined dark berried fruit is in complete harmony with the finely structured tannins, mouth-watering acidity and lengthy, composed finish.The bold textural complexities and intensity pair beautifully with exotic spices, Italian food, as well as smoked and grilled meats.This wine has been patiently cellared until optimal for release.
From our mountain vineyard that overlooks the Sonoma Coast in the Fort Ross-Seaview American Viticultural Area, Fort Ross Vineyard & Winery produces limited quantities of single vineyard, Estate grown, cool-climate Pinot Noir, Chardonnay and Pinotage.With spectacular views of the Pacific Ocean less than one mile away, the vineyard is divided into 32 separate blocks, one-half to two acres in size, that range in elevation from 1700 down to 1200 feet above sea level. Owners, Lester and Linda Schwartz and their small crew began preparing the 55 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting. The 2000 vintage marked the first vintage of Fort RossVineyard.
Pinotage was first developed in South Africa in 1925 by crossing the two vinifera varieties, Pinot Noir and Cinsault that was called Hermitage at the time. Our Pinotage consists of two Fort Ross proprietary clones, MM1 and MM3, developed at UC Davis from budwood personally imported by Fort Ross from one of the most select Pinotage vineyards in South Africa.The grapes for this Pinotage were handpicked during the cool hours of the night in small two-gallon picking trays. After hand sorting, the fruit was cold soaked for several days and fermented in a single 5 ton tank. During fermentation, the wine was pumped over and sparingly punched down, to carefully control the amount of extraction from the thicker skins in order to produce a well-balanced, age-worthy Pinotage. Shortly after pressing, the wine was barreled in a combination of 25% new and 75% neutral French oak.
215 cases, 750 ml