2019 Deviate Pinot Noir
Sonoma Coast
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In Stock
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Sonoma Coast
Vineyard Designation
Jentoft and Putnam
Harvest Date
September 10 and October 5, 2019
Acid
6.4 gm/Lit.
pH
3.51
Aging
Aged 17 months in French oak (55% new barrels)
Bottling Date
April of 2021
Alcohol %
14.2
Wine Spectator
91
Wine Enthusiast
94
Connoisseurs' Guide
93
Wine Profile
Tasting Notes
The nose leads with deep, brooding aromas of woodsy dark berries, rhubarb and beet. Brighter red cherry notes follow with time in the glass. Ripe wild berries are framed by spice box notes of sandalwood, cinnamon, and nutmeg on the first sip, which is carried on a supple texture. Boysenberry and black raspberry spread across the palate, showing great breadth even at a young age. Firm, round tannins on the finish let you know this will age beautifully, so be sure to put a few bottles away to try in 5 to 10 years.
Vineyard Notes
In 2013, we made one deviation from our usual focus on single vineyard bottlings, to craft Deviate, our stellar blend from two far flung Sonoma Coast Vineyards. Along with this being a deviation from our usual course, this was our 8th designated vineyard pinot bottling with the winery code name of DV8, so Deviate seemed the perfect name. The wine proved to be so popular that the tradition continues. Steve planted Jentoft Vineyard in Green Valley to Calera clone in 2003, and the site produces structured, spicy, dark wines. Putnam Vineyard is near Annapolis, on the far Sonoma Coast. It’s an area defined by cooler days, warmer nights, and very high sun intensity; which produces a wine with unctuous fruit depth and rugged tannins. The juicy, berry fruit from Putnam blends beautifully with the concentrated focus of Jentoft. The light soil hillside of Jentoft ripens fairly quickly, while the burly far coast takes a bit longer. Together they offer us a very limited production wine that’s quickly become a favorite with our best wine club friends.
Winemaker Notes
After hand sorting and destemming each block 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. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation, and character of the lot. With this wine, we chose barrels to accentuate the roundness and spice of the wine. Instead of choosing one signature barrel, we spread out to three of our favorite barrels with big personality. The Seguin Moreau Icone barrel brings out the earthy mushroom quality of the wine, the Hermitage adds its spicy boldness, and Taransaud chimes in with its beautiful base notes of richness.
Food Pairing Notes
For pairings, continue the robust theme with braised meats in a savory sauce and cheeses like an aged Gouda, grueyere or spunky Asiago.
Other Notes
94, Planet Grape; 94, International Wine Review; 91, Burghound.com; 91, Jeb Dunnuck