Grapes have been planted in the Russian River Valley, the southernmost region in the Northern Sonoma AVA, since the early 1800s, making it one of the United States’ oldest wine-growing regions. Possessing several microclimates that centuries of farming have allowed to be analyzed and fully understood, the area produces many noted varieties of Cabernet Sauvignon, Pinot Noir, Merlot, Syrah, Zinfandel and Chardonnay.


Pinot Noir aficionados agree that the best California Pinot Noir comes from the Russian River Valley where early morning fog, warm days, an afternoon breeze from the sea and cool nights combine to make for some very happy Pinot Noir grapes. The higher alcohol content speaks to the warmer microclimate of the vineyards.



This intriguing Pinot Noir opens with aromas of cherries, orange peel, violets, and fig leaf. The spicy mouth is densely layered with flavors of dried Turkish apricots and vanilla bean, and the finish lingers long with flavors of rich caramel and cloves.



As one of the world’s most versatile food wines, Pinot Noir plays well with poultry, beef, fish, lamb and pork; with creamy sauces and spicy foods; with bare thighs and a rubber duck. It’s the only wine the populace ever needs.



Chris Nickolopoulos and Elijah Pfister.



Variety: 100% Pinot Noir


Alcohol: 14.6%


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