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 with their small crew began preparing the 52-acre vineyard in 1994. It took them 4 years of preparation before they could begin planting. The year 2000 marked the first vintage from the Fort Ross Vineyard.
94 Points - Wine Enthusiast
Stemmy and earthy in forest floor, this memorably balanced, elegant and coastal wine shows a wealth of tangy red fruit, a mix of plum and wild strawberry. Sultry and seamless on the palate, the tannins are silky and well-integrated, exhibiting a graceful, high-toned freshness. - Virginie Boone, August 2021.
This pure expression of a single clone, from our unique terraced block, captures the essence, character and purity of the Calera Clone. Expansive aromatics of red currant, raspberry, black tea and violets unfold with complexity. The fruit driven palate reveals a graceful core of ripe cherry, black currant, wild berry and just a touch of tart juicy plum followed by a persistent lush finish.With its lively acidity and balanced structure this charming Pinot Noir is drinking beautifully upon release and is certain to cellar with great finesse.
The Terraces is crafted from 100% Calera clone planted on our single unique Terraced Block #11. Comprised of rocky Hugo Boomer sandy loam soils, this block was painstakingly carved out of the rugged hillside that faces the cool Pacific.With its steep South West aspect this may be one of the most extreme plantings on the Sonoma Coast.The grapes for this Pinot Noir were handpicked during the cool hours of the night in 2 gallon trays.
10 months in 100% French oak; 40% new oak barrels. Bottled unfined & unfiltered
After hand sorting, the fruit was cold soaked for several days. Fermentation occurred with native yeast in 5 and 10-ton stainless steel 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 40% new and 60% neutral French oak.