2016 Redwood Ridge Pinot Noir
Aged 17 months in French oak (55% new barrels)
Open top fermentation, cold soak, punch down
The early start to the 2016 growing year gave our Putnam Vineyard a lengthy season to create a rich and expressive wine. We love how this wine shows its sense of place, smelling and tasting so much like the area it’s from. Coastal redwood duff and wild bramble berry aromas lead the way, with deep and plush candied berry compote luring you in to the glass for the first sip. The mouth is dense and lush, with layers of blackberry and black raspberry enfolded by sandalwood and a hint of herbs de Provence. Sweet berry pie notes linger on the extended finish.
Cellar Selection, Wine Enthusiast.
We started sourcing fruit from the Annapolis area of the Sonoma Coast in 2013, and have enjoyed the fruits of our labor ever since. Putnam Vineyards is a family owned and operated vineyard nestled in the extreme Sonoma Coast, about six miles from the ocean. With a cool climate and high annual rainfall, the growing season is long and the grape maturation slow. The 32-acre vineyard is just above the fog line and sits among giant redwoods native to the area. The gravely soil and deficit irrigation creates stressed, naturally low yielding vines, which produce thick skinned fruit, small berries, and concentrated flavors. The wines from the area have beautifully developed tannins and a soft, plush texture.
The fruit was hand sorted and gently layered into two open top fermenters. The must was cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. The fruit is punched down between 1 and 3 times per day depending on the stage of fermentation, and character of the lot. Two of our favorite barrels chosen accentuate the innate depth and richness of the fruit. The Seguin Moreau Icone barrel adds a smoky mushroom while the Taransaud barrel fills out the middle with its classic richness. The wine is racked in March to blend barrel flavors and clarify then put back to barrel to soften the rich tannins before bottling in April of 2018.
Food Pairing Notes
Big and bold, this is a wine that wants equally outgoing foods, like tea smoked duck breast, herb crusted leg of lamb, venison and wild mushroom stroganoff, ratatouille, or a pecorino cheese with peppercorns.