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2019 Three Sons Cuvee Pinot Noir

2019 Three Sons Cuvee Pinot Noir
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Tasting Notes
Big red cherries and loganberries leap out of the glass. A distinct, bark-like cinnamon combines with the classic forest floor notes to give the wine a sylvan scent. The fruit is juicy, almost crunchy on the palate, and the high acid keeps the wine lithe across the tongue. A long finish of cracked allspice berries, dry leaves, crushed rocks, and a touch of white pepper all speak this wine's aging potential.

Vineyard and Winemaking Notes

The Farm and Hallberg Vineyards, Russian River Valley AVA

Fermentation Method
These grapes were picked before sunrise, hand-sorted and destemmed then cold soaked for 5 days before going through whole berry fermentation and receiving 2 punch-downs per day.   Fermentation took approximately 12-16 days in an open top 5 ton fermentation tank and the wine was then racked to barrels.

Barrel program
30% new French Oak, 30% 1 yr., 40% older (Remond, Cadus, Magrenan, primarily).   Wine remained in barrel for 9 months with one racking at 5 months during blending.

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Wine Specs
Pinot Noir
Russian River Valley
Harvest Date
September 2017
6.19 g/L
Bottling Date
August 2018
Residual Sugar
1.19 g/L
Wine Profile
Production Notes
512 Cases Produced