2018 Chenoweth Ranch Pinot Noir
95 points
Wine Enthusiast
Chenoweth Ranch is planted to a mix of Dijon clones that deliver one of the juiciest, richest wines in our single vineyard lineup. Generous aromas of cinnamon, five spice powder, dried cranberry and licorice and damp forest floor leap from the glass. Dark chocolate, fresh lavender and cedar introduce supple, rich tannins that make for an exceptionally full, mouth filling, wine while maintaining a sleek purity. The 2018 will reward patient cellar aging, though, this wine’s immense charm will make it hard to resist.
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!
Like several of our finest vineyards, Chenoweth Ranch was originally cultivated as an apple orchard. Planted in Goldridge soils on the far western edge of the Russian River Valley AVA, this beautiful 7-acre vineyard is in Green Valley, one of the region’s coolest areas, and is farmed almost entirely for Patz & Hall (Charlie Chenoweth makes a small amount of his own wine from the vineyard). Though enjoying excellent sunlight from its slight south-facing orientation, the vineyard is sheltered by steep western hills, which protect the Dijon clone grapes, helping the fruit to retain natural acidity.
100% Burgundian French oak barrels (45% new; 55% 1-2-year old)
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); 10% whole cluster added at fermentation; 100% malo-lactic fermentation in barrel