2016 Sonoma Coast Pinot Noir
In 2016, our Sonoma Coast blend combines eight individual lots of wine grown at five distinctive vineyard sites. The profile is a true cool-climate expression of Pinot Noir — elegant and nuanced in aroma with a palate that’s light on its feet. This Pinot is equally comfortable as a before-dinner treat or paired with an early course as part of a sumptuous banquet.
Highly expressive, this Pinot has an aroma suffused with Queen Anne cherries, red and gold raspberries, blueberries and plums. Balancing this abundant fruit is a savory side — aged Italian salami, prosciutto, rosemary, mushroom and black tea. Notes of Grand Marnier, cinnamon spice, cracked black pepper and lightly smoked oak add even more depth.
On the dense entry, fine tannins build a sweet, mellow palate. It’s laced with brown spices, a hint of bramble, cocoa powder and a bit of cranberry. One might even find a hint of the blood orange and lemon-infused Averna Amaro from Sicily, which provides additional depth. An elegant, well-balanced wine, the finish is firm and focused. You might be surprised by how well this coastal Pinot will develop in your cellar.
93 points / Best Buy
"A blend of five vineyards, this wine captures the fresh flavors of black raspberries, tiny wild blueberries and cool fir-tree notes. It’s completely ripe, almost inky in its richness, even as the structure keeps it skinny, wild and tense. A beautiful take on Merry Edwards’s rich style of pinot noir, this will satisfy wine drinkers looking for richness, as well as those looking for structure and freshness in their coastal reds." Joshua Greene, Wine & Spirits Magazine, April 2019
"Sultry red fruit is seasoned in cardamom and baking spice with a lovely lilt of orange peel that accentuates the underlying acidity. Thick and concentrated on entry, the wine settles into a velvety smooth and floral expression of coastal crunchy fruit." Virginie Boone, Wine Enthusiast, April 2019
"Tangy cherry nose; silky and toasted, dense and juicy with ripe cherry and spicy flavors; rich, intense and elegant." Anthony Dias Blue, Tasting Panel magazine, November 2018