Sonoma Coast Pinot Noir
After a relatively long, cool and rainy winter in 2019, we saw a late budbreak in the Sonoma Coast appellation. The weather in May was hit and miss during ﬂowing and fruit set, so the crop in 2019 is much lighter than the proliﬁc 2018 vintage. As soon as June started, things improved considerably in 2019, and by the time harvest came around, we saw our highest quality back to back vintages since 2002 and 2003. The 2018 and 2019 will become legendary.
Our 2019 Sonoma Coast Pinot Noir comes from only two vineyards, both of which are true expressions of the appellation. Freeman’s Yu-ki Estate Vineyard makes up 90% of the blend. There are 13 acres of Pinot at Yu-ki grown on some of the steepest slopes on the Sonoma Coast. As Yu-ki matures, it becomes more and more a prime example of what cool climate Pinot can achieve so close to the Paciﬁc Ocean. The clones from Yu-ki are 2A, 23, 114, 667, 828, Calera and Mount Eden, and they are all represented in this blend.
Since 2005, Freeman has been sourcing the Swiss clone 2A, also known as Wadenswil, from Jim Pratt’s vineyard on Sexton Road, just southwest of our winery. Pratt has consistently shown well in our tastings, and it has been an important part of our Sonoma Coast and Akiko’s Cuvée for 16 years. The 2A clone contributes a spiciness and old world character that’s as powerful as it is elegant.
The 2019 Freeman Sonoma Coast Pinot Noir is the one wine out of our six 2019 Pinots that beneﬁts the most from aeration. When you ﬁrst open it, the aromas are very earthy, with some cool climate reduction, often found in Burgundy and Oregon. After several hours in a decanter, the bright berry scents of the Sonoma Coast begin to emerge and combine beautifully with the more savory elements. The palate has an abundance of crunchy, ripe fruit with brilliant acidity and soft tannins. With a ﬁnish that goes on and on, expect this to be at its best between 2021 and 2030.Download PDF
11 months in French oak:
5 day cold soak in open top fermenters, hand punched down 1 to 3 times per day, free run sent directly to barrel, press wine settled and barreled separately