2016 J Pinot Noir, Eastside Knoll Vineyard

  • 750ml
  • $65
  • QTY

This Pinot Noir is entirely sourced from our Eastside Knoll Vineyard, which is located just over one mile from our winery. A hilltop vineyard with undulating rows, Eastside Knoll allows the winemaking team to strategically pick portions of the rows at the top of the hill to ferment separately for this renowned single-vineyard blend. Our 2016 Eastside Knoll Pinot begins with aromas of violets and plum. On the soft, broad palate, notes of blueberry, black cherry and dried cranberry integrate seamlessly with hints of mocha and dried tea leaf. Enjoy this wine with duck confit with huckleberry sauce, hoisin glazed pork belly or gorgonzola dolce with plum mostarda.

Vintage Comments

The 2015 vintage was early, short and warm in the Russian River Valley. Early rainfall in December and January and a warm spring set the table for the earliest Harvest ever for J. In May, cooler temperatures slowed down growth and led to a long bloom period that naturally lowered yields. These conditions provided an intriguing combination of elements to produce concentrated fruit flavors with balanced acidity.


Grapes from Eastside Knoll Vineyard were harvested at 24.5 Brix into small, 1/2 ton bins. At the winery, the fruit was de-stemmed and gravity-fed them into small, three- to ten-ton open-top fermenters. Following a five-day cold soak, the must fermented for seven to ten days using Burgundy yeast and natural inoculums, and was punched down four times a day during the peak of fermentation. The wine was drained to barrel for malolactic fermentation in 100% French oak for six weeks, followed by 13 months of barrel aging. An additional six months’ maturation in bottle prior to release ensure ideal integration of tannin, acidity and phenolic character for balance and drinkability upon release, with aging potential over the next 5-7 years.

Technical Notes

Russian River Valley, Eastside Knoll Vineyard
13 months, 100% French oak, 34% new
Harvest Dates::
August 20th and 21st, 2015
Residual Sugar::

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