Pinot Noir Sonoma Coast Hillside Cuvee, 2019

Halleck Vineyard

629 cases produced

Regular price: 750ml | $55.00

Unit price: per

Use 20off on 6 or 12 bottle sets.

Our Sonoma Coast blend is a counterpoint to our Three Sons Cuvee, Russian River Valley, displaying an apt comparison to these neighboring growing regions.

Shipping is included on 3, 6, and 12 bottle sets.

Accolades

Quantity 1 Bottle (Club Exclusive) 3 Bottle Set 6 Bottle Set 12 Bottle Case

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Brambly raspberries and cranberry sauce greet the nose, followed by musk, clove, rose hips, and a whisper of white pepper. The wine's pale color belies its distinct heft and earthy character. The palate is lean and mineral, with bright red fruits immediately pursued by slate, crushed rocks, and cinnamon spice. The finish is full of dried herbs, a touch of spice, and more white pepper.

Tasting Notes

Vintage

2019

Varietal

Pinot Noir

Appellation

Sonoma Coast

Harvest Date

September 2020

Acid

6.43 g/L

pH

3.45

Bottling Date

August 2019

Residual Sugar

.49 g/L

Alcohol

14.83

Wine Specs

Vintage

2019

Varietal

Pinot Noir

Appellation

Sonoma Coast

Harvest Date

September 2020

Acid

6.43 g/L

pH

3.45

Bottling Date

August 2019

Residual Sugar

.49 g/L

Alcohol

14.83

Fermentation Method

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.

Vineyard & Winemaking

Fermentation Method

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.

Pinot Noir Sonoma Coast Hillside Cuvee, 2019

Sonoma Coast Terrior

Food Pairing - At Portale in NYC, Micheline Star Chef Alfred Portale pairs our Hillside Sonoma Coast Pinot Noir with his Anatra duck breast with Tokyo Turnips, Riso Nero Black Mission Figs, and aged Balsamic. (Scott Heins)