J Pinot Noir, Monterey, Sonoma, Santa Barbara

  • 750ml
  • $25
  • QTY
  • ADD TO BASKET

Our 2015 J Vineyards Pinot Noir has aromatic notes of exotic spice, cherry preserves and black tea. The palate is plush, jammy and ripe with flavors of spicy black pepper, cola and plum.

Due to current state laws, this product cannot be shipped to Louisiana or Wyoming.

Vintage Comments

The 2015 growing season was warm and dry, setting vines up for an earlier than usual start to their annual lifecycle. The months of June, July and August were warm and temperate with only a few heat spikes of limited duration. Harvest at J began earlier than ever before, and continued at a steady and consistent pace throughout. The 2015 vintage provided bright, clean and concentrated fruit that is especially reflected in the outstanding quality of its Pinot Noir.

70% Monterey County: Most of our Monterey Pinot Noir comes from our Olson Ranch in the Santa Lucia Highlands AVA within Monterey County. Fruit from here is fleshy with dark fruit flavors and an elegant tannin profile.

26% Sonoma County: Most of our Sonoma County Pinot Noir comes from the Russian River Valley AVA, which is renowned for Pinot Noir due to its diversity of soils, elevations and micro-climates. Sonoma County Pinot Noir contributes notes of bright cherry cola and earth with a plush structure.

4% Santa Barbara: Our Santa Barbara fruit comes from the Santa Maria Valley AVA, which has sandy soils, coastal breezes and a very temperate climate, allowing our fruit to ripen to perfection. Pinot Noir from Santa Maria Valley lends jammy, red fruit flavors with an element of spice to the blend.

Winemaking

The grapes for this Pinot Noir were sourced from the best regions in California to grow the grape: Monterey, Sonoma and Santa Barbara counties. We harvested whole grape clusters at 24.5 Brix before we de-stemmed and delivered them to stainless steel fermentation tanks. Following a five-day cold soak, the must fermented for seven to ten days, receiving regular punch-downs tailored to each fermentor lot. Once dry, the wine was drained to tank and barrel to undergo malolactic fermentation before aging on a combination of French and American oak. Blending took place in June with a special focus on maximizing the unique stylistic contributions of lots from each county.  

Technical Notes

Appellation:
70% Monterey County, 26% Sonoma County, 4% Santa Barbara County
Harvest Dates:
August – October, 2015
Alcohol:
14.6%
Acid:
0.54g/100ml
pH:
3.76

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