2019 Angel Camp Vineyard Pinot Noir
Angel Camp Vineyard
September 25 & 27, 2019
Aged 17 months in French oak (50% new barrels)
March of 2021
In the nose, the hallmark spice box aromas lead the way, with sandalwood and cinnamon stick enrobing the cherry and plum fruit. Earthy notes of beet and rhubarb provide some added complexity. There’s a sense of harmonious balance even in the aromatics, which is carried through in the mouth, which is rich and round. Cherry pie flavors are complemented with strawberry, baking spices, and a touch of black tea.
A great winemaking pleasure is tasting the character of the land from places of great beauty and emotional attachment. Such is certainly the case with our single vineyard offering from Anderson Valley. Angel Camp Vineyard is owned by Dan’s good friend Brian Zalaznick, who planted this 10-acre beauty in memory of his brother and family. It’s located west of Philo on a scenic knoll above the Navarro River and overlooking the valley. This cool neighborhood, combined with the gravelly slope of the site, excellent farming, and good karma of the owner make it wonderful for nurturing classic Anderson Valley Pinot: deep, plummy fruit and a voluptuousness that comes with wellripened tannins. Brian planted the vineyard to an assortment (dare we say hodgepodge) of Dijon and heritage clones that combine to impart nuance and depth to the wine, and as the vineyard matures it’s getting even better. For our wine, we harvested Pommard for its richness, 828 for its bright fruit, and 667 for its concentration and focus. It’s a pleasure to work with fruit from a truly beautiful site, grown by a great character.
After hand sorting and destemming into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigat¬ing harsher tannins. For this neighborhood, it’s all about conserving the delicate fruit that holds the wine together. We love co-fermenting the clones we receive from Angel Camp for the integration it imparts to the resulting wine. The must is punched down between 1 and 3 times per day depending on the stage of fermentation. One of the pleasures of this spring “rack and back” is choosing the barrel array for the final aging of the wine. In the case of Angel Camp, we loved the base notes, depth and solidity Taransaud barrels bring, along with the sweet/spicy opulence of Seguin Moreau.
Food Pairing Notes
Pick up the earthy notes with sesame crusted tuna, beets with pistachios, and roasted mushrooms, and the texture with provolone and fontina cheese.
92, Planet Grape; 94, International Wine Review; 93, Ken's Wine Guide