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2012 "FRV" Pinot Noir

Wine Specs

Vintage

2012

Varietal

Pinot Noir

Appellation

Fort Ross-Seaview, Sonoma Coast

Vineyard Designation

Fort Ross Vineyard

Harvest Date

September 2-29, 2012

Aging

10 months in 100% French oak; 25% new

Bottling Date

August 2013, Unfined & Unfiltered

Alcohol %

13.8

Wine Enthusiast

Robert Parker

SOLD OUT

The dense garnet hue is prelude to the depth and complexity of this generous, full-bodied Pinot Noir. Enticing aromas of black raspberry and boysenberry harmoniously mingle with facets of violet, lavender and savory hints of sage. Exuberant black cherry, raspberry and bramble berries greet the palate followed by subtle notes of wild strawberry and spice. Refined, supple tannins and the Fort Ross Vineyard signature minerality are revealed through the layered, velvety finish. With its lively acidity and extraordinary balance this seductive Pinot Noir will elegantly evolve.

94 Points - Wine Enthusiast
Jammy blue fruit and cherries immerse themselves within a context of inviting and densely packed earth in this coastal, estate-grown wine. Spicy acidity and pronounced wood add additional weight and complexity as the texture takes on velvety lushness that’s fully balanced and considerate. — V.B. October 2017.

93 Points - Wine Advocate
The 2012 Pinot Noir Fort Ross Vineyard has notes of black raspberries, kirsch, baking spices, subtle earth and a hint of gravel-like minerality. The wine has terrific fruit on the attack and mid-palate, medium to full body, and a long finish. This is a beauty to drink over the next decade. Early - Drink 2016-2026

Wine Profile

Tasting Notes

Vineyard Notes

The 2012 vintage got off to a very slow start. It was cold and wet throughout the spring so the buds did not swell until surprisingly late in the season. As budbreak was so late, the weather was generally warm and stable during bloom – except for one worrying rainy day that did not affect the crop – only our composure. With such a late start to the vintage, there was less time left to ripen the grapes so we dropped a fair amount of fruit early on so that each vine would have less fruit to ripen and the harvest would not stretch on into inclement weather. The season veered between cold and extreme heat. We harvested when the weather was cooler and we were very satisfied with the high quality of the fruit.

Winemaker Notes

The grapes for this Pinot Noir were handpicked during the cool hours of the night in 2 gallon trays. After hand sorting, the fruit was cold soaked for several days and fermented in a combination of 5 and 10 ton tanks. The caps were punched down 1 or 2 times per day, depending on the stage of the fermentation. The wines were then barreled in a combination of 25% new and 75% neutral French oak. Throughout the 10 months of barrel aging, the clones and different vineyard lots were kept separate to maintain their distinct flavor profiles and structural components as blending elements.

Tech Sheet