2017 Haas Vineyard Pinot Noir
A Cinderella story
The 2015 Haas Vineyard earned the Double Gold at the 2019 San Francisco Chronicle Wine Competition, the largest of North American wines. Immediately following, our 2016 Haas Vineyard earned the Double Gold and 99 Points in the California State Fair.
A fun fact about California wines: The United States consumes more wine than any country in the world. 90% of that wine is from California; So earning 99 Points in the largest competition of California is important.
Peter Haas tends this modest two acre vineyard in the backyard of his Glen Ellen home. We've purchased the fruit for over a decade, from several owners over the years. Of indistinct clones, the fruit has always been delicious, but we used it primarily for blending.
During the creation of our Find Your Light Pinot Noir with Josh Groban, Josh fell in love with our barrels of Haas Vineyard. Funny how the eyes of another can raise your awareness:) We decided to offer a small bottling by itself, Haas Vineyard. It is of entirely different style of our coastal, cooler climate wines. Sonoma Mountain is further inland, with warmer days and evenings. The resulting wine is luscious, even unctuous, in texture and flavor.
It leads with aromas of red cherries and currant. The mouth is rich, delivering frut and subtle earth tones in the mid and back palate. This is a crowd pleaser, a wine you could easily enjoy as a cocktail as well as to complement a meal. We are thrilled to expand our line with this unique and extraordinary expression of Sonoma Mountain.
Deep garnet hues, transparent and rich. Nose is a blend of red fruits, cherries and minerals. Leads with full rich flavors of cherry, a mid-palate of minerals and spice with a long rich finish. Great mouth feel of silky texture, opulent, unctuous.
Grapes were picked before sunrise, hand-sorted and de-stemmed then cold-soaked for five days before going through whole berry fermentation and receiving two punch-downs per day. Fermentation took approximately 12-16 days in an open top five-ton fermentation tank and the wine was then racked to barrels.
Barrel Program: 30% new French Oak, 30% one-year-old French Oak and 40% older. Wine remained in barrel for ten months with one racking at five months during blending.