2016 Coopersmith Pinot Noir
Coopersmith vineyard surrounds our winery home here on Laguna Ridge, overlooking the Laguna de Santa Rosa. Its famous soils — Gold Ridge loam and the redder Sebastopol series — are sandy and deep, creating great drainage, a necessary condition for growing an exceptional Pinot Noir. Entirely planted to Merry's own UCD37, this clone is distinctive for the tiny berries it produces — deep in color and rich in tannins, which in turn create great mouthfeel.
Since its bottling last August, this Pinot has developed an exciting, intense aroma loaded with its signature cocoa butter. It’s syrupy and thick with blueberry jam, black cherry, dark bramble fruit and cassis. It’s a one-cooper wine, preferring to age comfortably each year in only François Frères barrels, which impart notes of exotic spices, thick-cut bacon and prosciutto. The palate shows off a rich, ripe entry and then reveals a long, smooth finish, supported by good acidity. Tannins are firm, yet juicy and generous, providing great structure and ageability.
"Velvety smooth in feel and resplendent in a rose petal aroma, this is a lovely, full-bodied wine with depth and concentration. Deftly defined layers of dark cherry and tangerine shine bright, allowing for a refreshing complement to the wine’s overall depth and power." Virginie Boone, Wine Enthusiast, December 2018
"Coopersmith has long been one of Merry Edwards’ top vineyards and the 2016 embodies everything that makes that so. With impressive complexity of black cherry, blackberry, raspberry and spice, this richly layered Pinot Noir shows a rare combination of power and elegance, with a subtle touch of oak that enhances the package without overwhelming the fruit. This is a cellar-worthy Pinot that should evolve nicely over the next decade, though very drinkable now." Robert Whitley, Wine Review Online, Aug. 21, 2018
"This is a one-coop wine that only uses François Frères barrels. A deliciously decadent nose with cocoa dust and espresso with hints of star anise that displayed wild morels on the palate and black cherry pie that had finely sculpted tannins with a juicy finish." Cathrine Todd, Forbes.com, May 23, 2019