Generous black cherry, boysenberry and blackberry aromas and flavors are finely balanced by savory qualities and tangy acidity. This is a full-bodied, opulent and well-structured Pinot Noir.
Located in the California Fort Ross-Seaview AVA, Fort Ross Vineyard and Winery produces wine from just three varietals: Chardonnay, Pinot Noir and Pinotage. All wines are made from hand- picked, estate fruit. Owners Lester and Linda Schwartz met at the University of Cape Town, South Africa in the 1960s and moved to California’s Sonoma Coast in 1976. After testing assorted clones and rootstocks, they concluded the area was ideal for growing Burgundian varietals. They planted their vineyard over a period of ten years starting in 1994. Prior to their first harvest, they met Fred Scherrer, known as a “winemaker’s winemaker” who guided Fort Ross through its early years. Since then, they have employed similarly regarded winemakers such as Ed Kurtzman and Helen Keplinger. Jeff Pisoni of Lucia and Pisoni Vineyards and Winery is the current winemaker.
|Hand-picked fruit from Dijon clones 115 and 777, Pommard, Swan and Calera were cold soaked for several days and fermented in five and ten ton tanks. The caps were punched down one or two times per day, after which the wine aged for 10 months in neutral French oak (70%). During the aging period each clone was kept separate to maintain their distinct flavor profiles prior to blending.