Sea Slopes Pinot Noir is inspired by the majestic Sonoma Coast and the steep rugged ridges perched at the golden edge of the continent. Here, the cool maritime climate produces fruit of exceptional quality and allows us to craft wines of great elegance and purity.
93 Points - Blue Lifestyle
Medium ruby color, spicy nose, juicy, crisp but showing some depth, balanced, long and amiable.
91 Points - Wine Enthusiast
Demure fruit highlights a silky body of delicate, varietal layers in this well-made wine. Rounded, it offers a balanced approach to richness, an exploration of dark cherry, pomegranate, and forest floor. Virginie Boone, June 2021.
90 Points - Wine Spectator
Juicy, with well-framed cherry tart, red currant and dried raspberry flavors that are backed by crisp acidity. Offers minerally freshness on the finish. Drink now through 2023. Kim Marcus, June 2021.
An expressive garnet, this lively Pinot Noir has alluring layers
of raspberry, red plums and hibiscus aromas. Vibrant flavors of perfumed Bing cherry,
tangy plum and dried cranberries seamlessly intertwine with hints of cassis framed
by fine tannins. The mouthwatering acidity and structured, elegant layers of pure
Pinot Noir fruit lingers through the energetic finish. Sea Slopes is a true expression
of a coastal Pinot Noir.
The winter was wet and cool with a brief, unusual warm spell in
February that woke up dormant buds. The traditional cold weather resumed, then
was interrupted by chilling frost and even snow! There was frost damage to a few
Pinot Noir blocks. This caused crop reduction but did not effect the exceptional
quality of the vintage. Spring and summer were notably cool and was one of the
coldest summers in several years. The grapes enjoyed a long hang time on the vine
and achieved ideal development. With no heat spikes, we were able to harvest
slowly with great care and the luxury to choose our perfect time to pick. Pinot
Noir was unhurriedly harvested between September 10–28.
The grapes for this Pinot Noir were picked during the cool early
morning hours. After sorting, the fruit was cold soaked for several days. Fermentation
occurred in stainless steel tanks with some punch down maceration to achieve
balanced extraction of flavor, color and aromatic compounds. After fermentation, the
wine was transferred to barrel. A combination of 10% new and 90% neutral French
oak was used for the aging of this wine. Once in barrels, time allowed the wine to
seamlessly integrate the natural acidity, rich flavors and soft tannins into a beautiful,
perfumed Pinot Noir.
Winemaker: Jeff Pisoni