2019 Little Boot Vineyard Pinot Noir
This young vineyard, planted in 2012, is improving every year as it enters “adolescence.” The 2019 shows complex aromas of mulled cherry cider, cinnamon, almond toffee, mint, dried porcini mushrooms, and carnation flower. Generously ripe and velvety supple, the mouthwatering, red fruits have sweet fine-grained textures that expand across the palate, gaining depth and persistence. Juicy, and unctuous, the flavors keep pumping to a long and supple finish.
2019 was an excellent year. The modestly wet winter led to an unusual spring with six inches of rain in late May. The extra water caused strong vine canopy growth necessitating extra leaf pulling to improve air flow and suppress disease. No significant problems persisted as the vines moved into a delightful summer, with warm days tempered by cool afternoon winds from the Pacific. Crop levels were average and weather at harvest was particularly pleasant, with the fruit ripening evenly, and critically, not too quickly. The 2019 wines have rich, supple structures with fine-grained, plush tannins supported by juicy, fresh fruit flavors and clearly defined vineyard characters. These precocious, delicious wines should require less cellar time to reach an ideal drinking stage.
This is the fourth single vineyard bottling from this exciting newer site located near the town of Occidental. Planted exclusively for Patz & Hall by Charlie Chenoweth, one of the superstar viticulturists of the Sonoma Coast, the combination of Dijon and California Heritage selections of Pinot produce wine of rare energy and detail. Little Boot Vineyard is a cool site, due to its proximity to Bodega Bay, with shallow Goldridge series sandy loam soils.
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:
- 2019
- Blend:
- 100% Pinot Noir
- Alcohol:
- 14.5%
- Fermentation:
- Multi-yeast fermentations (native yeast, followed by cultured yeast); 100% Malo-lactic fermentation in barrel