2014 Pinot Noir

Patchy Fog Vineyard Vineyard | Sonoma Coast

A delicately balanced Pinot Noir with fresh raspberry, Asian spice and conifer forest aroma which transitions to flavors of sour cherry, raspberry and cranberry. This wine has an elegant, silky mouth-feel and a long, lingering finish of fine tannin and acidity. Sourced primarily from our Estate Vineyard overlooking the Freestone Valley in West Sonoma County, this wine is anchored by a heritage selection of grapevine cuttings.


Production
Barrels Produced: 6 (145 cases)
Alcohol Percentage: 13.2%
The Vineyard

Greg manages over 150 acres of vineyards in the Sonoma Coast AVA and decided to create a blend from some of the best vineyards he works with. The fruit sources change each year, depending on the quality and available production from each of the vineyards he oversees, but the “anchor” for this cool climate Pinot Noir blend is always his estate vineyard located at Barnett Valley Ranch, overlooking the Freestone valley in West Sonoma County. The term “Patchy Fog” comes from the near daily weather forecast for the Freestone-Occidental wine growing area.

Winemaking

Each vineyard was night harvested, with the fruit immediately transported to the winery where it was 100% de-stemmed and placed in individual 1.5 ton open top fermenters with no added SO2. The must was then held in the winery’s cold room for 6-7 days (cold soak) prior to initiating primary fermentation. Each individual lot was then brought outdoors to begin warming in direct sunlight and start its fermentation process using a combination of native and select yeast strains. Once fermentation was under way, the small fermenters were brought back into the cellar, assuring a cooler peak fermentation temperature, and the retention of subtle aromatic components which can be lost during a hot fermentation process. As with most of our Pinot Noir’s, very gentle cap management (“punch down’s”) were performed twice daily during fermentation to minimize the tannin extraction and conserve the delicate aromas and flavors of cool climate Pinot noir. After pressing, the wine was moved to 60 gallon French oak barrels to begin their malolactic fermentation and aging process

Winemaker Notes


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