Paul Hobbs - Pinot Noir - West Sonoma Coast

Description

Overview: Clonal selection: 115, 777, Calera, 667 from sites with various exposures, and soils including Goldridge. 

Hand-harvested at night, with shears only. Hand-sorted while still cold from the field; 10-20% whole cluster inclusion. Indigenous yeast fermentation. 5-day cold soak, 16-day maceration. Gentle punchdowns. Spontaneous malolactic fermentation in barrel. Aged 9-12 months in French oak barrels in about a third new. Bottled unfined and unfiltered. 

Tasting Notes: Lovely ruby red shades catch the eye, while exotic notes of tart Morello cherry and pungent pine forest swirl with fresh raspberry. Bright, pure fruit carries through on the palate, layered with earthy hints of damp loam and rocky salinity, all backed by the elegant, fine-grained tannins and stylish grip that cool West Sonoma Coast offers at its best.

Pairing: Roast duck

Points: 95, James Suckling

Format/ABV: 750 ml/14.3%

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