2018 Bootlegger’s Hill Vineyard Pinot Noir
94 points
Wine Enthusiast
This one-time moonshiner site, deep in the Sonoma Coast hills, was planted by Charlie Chenoweth to a large array of high-quality Pinot Noir selections that add complexity and depth. The nose is filled with bright mulled cherry, cranberry, dried orange peel, toffee and dark chocolate. The copious tannins are full and rich while maintaining a fine texture and elegant structure. Very complex and layered, cascades of fruit and spice complete this fascinating Russian River Pinot Noir. This is one of my favorite Patz & Hall Pinot Noirs of the 2018 vintage.
The weather in 2018 was spectacular, making this another exceptionally-fine vintage for Sonoma County. A near record long growing season, with plenty of cool days, punctuated with sunny and warm patches allowed flavors and textures to mature fully. Crop levels were above average, with many sites producing the best crops in years. The acidity levels are higher than normal, with perfectly ripened fruit. Though the year was cool, the fruit was very clean and high quality. A vintage to remember!
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-like 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 (40% new)
Bottled without filtration to preserve the wine’s aromas and flavors and enhance aging potential
- Type:
- Red
- Varietal:
- Pinot Noir
- Region:
- California
- Appellation:
- Russian River Valley
- Vintage:
- 2018
- Blend:
- 100% Pinot Noir
- Alcohol:
- 14.5%
- Fermentation:
- Multi-yeast fermentations (native yeast, followed by cultured yeast); 100% Malo-lactic fermentation in barrel