2016 Bootlegger’s Hill Vineyard Pinot Noir
This one-time moonshine producing site, deep in the Sonoma Coast hills was planted by Charlie Chenoweth to a large array of high quality Pinot Noir selections, which adds complexity and depth. Energetic, fruity top notes swirl around aromas of raspberry tea, clove, carnation blossom and sassafras. Extraordinarily concentrated and rich, this wine is at once chewy and thick while maintaining an energy and freshness that speaks to the coolness and long ripening of Bootlegger’s Hill.
2016 was another fantastic growing season. It started out with good winter rainfall, which after four years of drought, was a big relief. While the summer of 2016 was quite hot, a perfectly timed cool-down over a three-week period in August allowed the grapes to ripen with moderate sugar levels. It also preserved the acidity that is so essential to making great Chardonnay and Pinot Noir. Thus, the quality is exceptional with vivid, alluring flavors in the Chardonnays and deep colors and gorgeous aromatics in the Pinot Noir.
Planted in 2007 by renowned winegrower Charlie Chenoweth and situated a mere 8 miles from the Pacific Ocean (between Sebastopol and Occidental), Bootlegger’s Hill is a very cool site, with shallow Goldridge soils that produce low yields of small-berried clusters. While Bootlegger Hill is chilly, there’s just enough warmth to fully ripen the grapes while still maintaining the mineral acidity for which Sonoma Coast is known. Our blocks of Bootlegger’s Hill have a northeast aspect that captures the first rays of the morning sun. It is planted to Dijon selections, as well as a small amount of Pommard and Calera.
100% Burgundian French oak barrels (60% new; 40% 1-2-year old)
Bottled without filtration to preserve the wine’s aromas and flavors and enhance aging potentia
- Type:
- Red
- Varietal:
- Pinot Noir
- Region:
- California
- Appellation:
- Russian River Valley
- Vintage:
- 2016
- Blend:
- 100% Pinot Noir
- Alcohol:
- 14.2
- Fermentation:
- Multi-yeast fermentations (native yeast, followed by cultured yeast); 100% malo-lactic fermentation in barrel; 10% whole cluster added