2016 J California Pinot Noir

  • 750ml
  • $25
  • QTY

This Pinot Noir opens with aromatic notes of black cherry and baking spice. The soft, silky palate features bright, fruity notes of cranberry, fig and fresh orange peel, with hints of dark, brambly fruit, black tea and clove. Enjoy this wine with grilled salmon with cranberry-wild rice pilaf, grilled pork ribs with pomegranate-molasses barbeque sauce and tangy jicama slaw or Morbier cheese with a blackberry gastrique.

In 2016, the growing season in California was warm and dry. Following suit with the four previous vintages, the year continued to be an earlier, more compact growing season. Plenty of winter rains and a warm spring brought on early budbreak and a warm, fast-paced summer growing season. Another early harvest, 2016 finished a full 10 days earlier than average. Consistent warm temperatures through September rewarded us with incredible intensity and depth of flavor. In 2016, we looked to Sonoma, Monterey and Santa Barbara Counties to deliver complex layers of aroma, flavor and texture for a truly distinctive Pinot Noir.

  • 54% 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.
  • 31% Monterey County: Most of our Monterey County Pinot Noir comes from our Olson Ranch in the Santa Lucia Highlands AVA. Fruit from this AVA is fleshy with dark fruit flavors and an elegant tannin profile.
  • 15% Santa Barbara County: Our Santa Barbara fruit comes from the Santa Maria Valley AVA, which has sandy soils, coastal breezes and a very temperate climate, allowing the fruit to ripen to perfection. Pinot Noir from Santa Maria Valley lends jammy, red fruit flavors with an element of spice to the blend.


The grapes for this Pinot Noir were sourced from the best regions in California to grow the grape: Sonoma, Monterey, 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 10 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

Varietal Content::
Pinot Noir
54% Sonoma County, 31% Monterey County, 15% Santa Barbara County
Harvest Dates:::
August 29 – October 10, 2015
14. 6%
Titratable Acidity::
3. 76

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