Highlands cuvée is sourced from specific Fort Ross Vineyard blocks that are separately vinified to reveal the true expression of the terroir.
The Highlands cuvée is sourced from Pinot Noir vines that were the earliest vines planted by us in the gently rolling hills of the central highland portion of our vineyard. Enticing with its layered aromas of dark boysenberry and black cherry, this cuvée is framed with a subtle yet precise hint of spice and wild forest floor. The palate is supple, plush and texturally rich with dense and refined tannins, perfectly balanced with the bright minerality that is a signature of all wines from Fort Ross Vineyard. This wine is drinking beautifully now and will cellar for years to come.
The dense ruby hue reveals the great complexity of this truly harmonious wine, comprised of Calera and Pommard clones. Alluring perfumed aromas of mulberry, white raspberries, violets and pink roses are interwoven seamlessly with black tea and a nearly hidden breath of star anise.There is a refined purity on the luxurious palate as red plum, raspberry and wild strawberry meld with the plush tannins and captivating silky texture that lingers endlessly throughout the velvety finish. Graceful and elegant upon release, this wine will continue to evolve beautifully for the next 8-12 years.
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 4 years of preparation before planting could begin.The year 2000 marked the first vintage from the Fort RossVineyard.
Highlands is produced from grapes grown in the earliest planted Fort RossVineyard blocks found on the gently rolling hills of the central highland portion of the vineyard. The grapes 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 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 wine was then barreled in a combination of 40% new and 60% neutral French oak.Throughout vinification and 10 months of barrel aging, the clones and different vineyard blocks were kept separate to maintain their distinct flavor profiles, structural components in order to reveal the true expression of this unique terrior.
144 cases 750 ml