2016 Dutton Ranch Pinot Noir


Tasting Notes

Our 2016 season got off to an early start due to the mild winter. A cool summer followed, giving us a long season that allowed our Pinots to develop slowly, packing the berries with flavor. The long growing season also gave us Pinots with great acidity and balance. Our 2016 Dutton Ranch Pinot Noir leads with high-energy fruit aromas of deep, dark black cherry leaping out of the glass. Plush black raspberry notes follow, complemented by a rhubarb earthiness and rose petal floral notes. In the mouth, the wine is both rich and lively, one of our favorite qualities of great Pinots, with juicy blackberry flavors edged with redwood and spice box. The finish is especially succulent, bringing you back for another sip. This crowd-pleaser of a wine offers versatility in pairing, matching with anything from a chunk of aged Gouda to eggplant parmesan, pasta or pizza to roasted game birds or lamb.

Winemaker's Notes

The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing.

Awards & Accolades

90  Connoisseurs' Guide

90  Planet Grape

90  Wine Enthusiast

2016 Dutton Ranch Pinot Noir

Technical Data

Vineyards Sourced: Maurice Galante, Emerald Ridge, Silva, Morelli Lane, Freestone Hill, Martens, Jentoft, Widdoes
Alcohol: 13.5%
TA: 5.8 gm/Lit.
pH: 3.60
Winemaking: Open top fermentation, cold soak, punch down.
Barrel Aging: 10 months in French oak (40% new barrels)

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