2014 Sonoma Coast Pinot Noir

2014 was not only the third year in a row for California’s epic drought; it also marked the third consecutive vintage of fully ripe and exceptional quality Pinot Noir from the Sonoma Coast. The warm and mostly dry winter gave the vines an earlier than normal start. A cool April brought frost to lower lying properties, but the three vineyards in our Sonoma Coast Pinot Noir all sit at higher elevations, and they avoided any damage. A gorgeous summer followed, ending with one of our earliest harvests ever.

William Rayhill’s vineyard on Falstaff Road in the Sebastopol Hills region makes up the largest part of this year’s Sonoma Coast bottling, with clones 115 and 777. From the far northwestern reaches of Sonoma County, the Campbell Ranch contributed their own clone 777. This was our fifth vintage from this distinctive site, and even in a warm year like 2014, Campbell always adds its authentic, unmistakably Sonoma Coast character to this bottling.

The final quarter of our Sonoma Coast blend comes from our very own, very young Yu-ki Estate Vineyard, located just five miles from the Pacific Ocean at 1,000 feet. We have planted Yu-ki over the past 7 years, and in 2014 we got our first real glimpse of the potential of this spectacular site. Our 2014 wine includes Dijon clones 114, 667 and 828; also Swiss clones, 2A (Wadenswil) and 23 (Mariafeld). Look for Yu-ki to contribute more and more to our Sonoma Coast blend in years to come.

The 2014 Freeman Sonoma Coast Pinot Noir has a dark ruby color and an effusive nose of blackberries, tobacco and Asian spices. The palate follows, its berry fruit beautifully framed by velvety tannins, and energized with lightening acidity. The mouthfeel is rich and silky, and a pleasant, earthy flavor suffuses the finish.

This is a large-scaled wine, and it will take some time to evolve in the bottle.It should be at its best between 2017 and 2023.

Specs

Vineyards
  • 46% Rayhill
  • 29% Campbell
  • 25% Yu-ki Estate
Fermentation
Five-day cold soak in open-top fermenters, hand-punched down one to three times per day, free run sent directly to barrel, press wine settled and barreled separately
Barrel Aging
11 months in French oak
  • 22% new
  • 27% one-year-old
  • 36% two-year-old
  • 15% three-year-old
Bottling
August 2015
Production
  • 750 ml: 1002 cases cases
  • 1.5 L: 18 cases cases

x

Cart

Item(s) have been added to your cart.

Review your cart