2014 Devil's Gulch Pinot Noir


Tasting Notes

The rare impeccable coastal Marin weather from budbreak through harvest in 2014 gave Devil’s Gulch the perfect conditions to produce a veritable bumper crop of 2.07 tons per acre. When we finally brought in the fruit in two picks on September 22 and 24—at the very end of our pinot harvested, and all but one chardonnay as well—it was apparent that this would be a great Devil’s year, giving us the density the wine is known for, while adding extra juiciness. We love pinots that have that wonderful quality of being full and rich without being heavy, as this one does. The nose leads with wild berry, lively Bing cherry, and candied cranberry, with its trademark woodsy spice underpinning. There’s a sense of creaminess to the wine even in the aroma, which is played out in the mouth. The high-toned berry patch flavors are tipped with cinnamon, nutmeg and redwood brush, and carried on gorgeously fine tannins, managing to make the wine both delicate and complex at the same time. You can never go wrong serving it with any of Mark’s meats from the ranch, or your own local quail, rabbit or lamb on the barbeque.

Winemaker's Notes

The fruit was hand sorted and destemmed into small open top fermenters, then cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We are particularly gentle on the Devil’s Gulch in order to produce silky wine from the inherently high tannin tiny berries. The incoming fruit was split into two lots—one from the terraces, one from the upper slope—to vary fermentation techniques according to the nature of each particular area. After fermentation, the lots were aged separately until the spring of 2015 when final blend was assembled from our favorite barrels in each lot. For this wine, the Seguin Moreau Icone barrels bring out its natural earthiness, and Taransaud fills in an underlying richness. We choose Icone as well for the one year-old barrels to play up the mushroom quality of the wine even more. The wine aged for another year before being bottled in late January 2016.

Awards & Accolades

94 Wine Enthusiast View Article

92 PinotFile

91 Connoisseurs Guide 

2014 Devil's Gulch Pinot Noir

Technical Data

Alcohol: 13.8%
TA: 6.1 gm/Lit.
pH: 3.54
Winemaking: Open top fermentation, cold soak, punch down
Barrel Aging: Aged 15 months in French oak (50% new barrels)

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