" We don't sell the wine without touching the vine "
Ferren Pinot Noir Sonoma Coast 2018
No longer available.
| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | Ferren Wines |
| Grape Type: | Pinot Noir |
| Vintage: | 2018 |
| Bottle Size: | 750 ml |
Try these Similar In Stock Wines
Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.
Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright
Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren
Review:
All destemmed and aged 18 months in one-third new French oak, the 2017 Pinot Noir Silver Eagle Vineyard has a fresher, more edgy texture to go with a medium to full-bodied, nicely concentrated style on the palate. It's more backward and tight, especially when compared to the Sonoma Coast release, yet still has beautiful notes of black raspberries, wild strawberries, violets, sappy herbs, and a touch of forest floor. Give it a year, and it's going to have a decade of prime drinking.
-Jeb Dunnuck 95+ Points
"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”
- Wine Spectator Insider (March 18th 2020), 94 pts
Sojourn Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.
One of the best values in the Sojourn portfolio, the Sonoma Coast Pinot Noir brings together eight unique lots from sites that comprise several of our single- vineyard designate bottlings. Sangiacomo, Rodgers Creek, Walala and Gap’s Crown Vineyards are the key components, creating a polished blend that offers robust flavors and exceptional texture. This wine offers balance and depth, with multiple layers of dark cherry, nutmeg and earth, leading to a long finish. It is drinking exceptionally well now with a fresh, complex bouquet that draws you into the glass. This wine is the real deal.
This wine is a blend of eight unique lots produced from Sonoma Coast vineyards ranging from Occidental to the Petaluma Gap. Gap’s Crown, Sangiacomo, Rodgers Creek and Walala Vineyards represent key components used to produce this blend. Pinot noir clones 115, 828, 667, Pommard, and Wädenswil 2A add unique elements creating a complex Pinot noir with a myriad of textures and flavors. Each vintage, this wine is balanced and vibrant with lush textures that are characteristic of the Gap’s Crown and Sangiacomo vineyard components.
Pairs with grilled red meat, grilled vegetables, Pizza and pasta.
Review:
"The same could be said for the 2018 Pinot Noir Sonoma Coast, which has a slightly fresher, more floral, raspberry-laced perfume as well as lots of pine and foresty nuances, medium to full body, a tight, vibrant texture, and a great finish. It's another beautiful wine that should evolve for 5-7 years or so."
- Jeb Dunnuck (May 5th 2020), 93 pts
Merry Edwards Winery Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.
The enticing profile of this elegant Pinot Noir was created by blending together individual lots made from several different clonal selections. The grapes come from diverse sites bordering the Sonoma County coast, and each vineyard is influenced by its proximity to the Pacific Ocean, which is just a few miles away. In the late afternoon, marine winds carry cool fog to blanket these sites, sometimes until late the next morning. This weather pattern lengthens the “hang time” of the grapes on the vine, allowing complex flavors to develop.
The wine possesses a deep ruby opaque color with a garnet red rim. On the nose, it offers aromas of bright Bing cherry with hints of licorice, subtle forest floor and open inviting notes of rose petal, vanilla and baking spices. Rich and lively upon entry, the mouth begins with fruit forward notes of crunchy raspberries and red cherries. Silky tannins are supported by well-balanced acidity and mocha notes throughout a long finish.
Pairs well with potato-crusted salmon, parmesan portobello risotto, chicken macadamia, spicy quinoa with asparagus and shiitake mushrooms.
Review:
Jammy plum, strawberry and dark cherry ooze from the core of this beautifully coastal wine, seasoned in dried herb, clove and black tea. Expressive and varietal, with a thick tannin structure, it has room to open further and unwind, its oak well integrated and its tannins structured.
-Wine Enthisiast 94 Points
Argot Pinot Noir Sonoma County is made from 100 percent Pinot Noir.
Everything you have come to expect from an Argot Pinot Noir, shone through the filter of a textbook-perfect vintage. We simply can not get over the quality of fruit this wine displays! Intense, yet fresh; fruity, yet spicy; brambly, yet juicy; immediate, yet lingering. A Pinot Noir that displays the variety’s natural come-hither attitude, while succinctly capturing its intriguing nature. There are not enough superlatives to describe this wine. Almost too easy to love!
VINEYARD Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION 600 cases
VARIETAL 100% Pinot Noir
CRUSH Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT 7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING 16 months, French oak barrels, 7% new, remainder once-used. Never racked prior to bottling. Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.
Bydand Pinot Noir Sonoma Coast is made from 100% Pinot Noir
Aged for 16 months in 40% new French oak, 60% neutral French oak
Umino Vineyard is perched atop rolling hills overlooking the Petaluma Gap in Sebastopol, CA. Taking advantage of maritime influence this 11-acre vineyard benefits from warm sunshine throughout the day and cool coastal winds at night. Planted in 1996 to 4 Dijon Clones of Pinot Noir these vines produce wine of purity and balance. Exhibiting rich flavors and aromas of crushed rose petal, raspberry and cherry cola with earthy minerality and lively acidity.
Argot Bastard Tongue Pinot Noir is made from 100 percent Sonoma Pinot Noir.
Inheriting an unbroken string of success, the “Bastard Tongue” arrives fully-formed and ready to impress. Always a blend from multiple Pinot Noir vineyards, this iteration of “BT” was selected from three distinct sites, each making their own unique contribution of Sonoma County terroir to the wine’s character.
Exploding forth on a tidal wave of high-toned, intense red and black fruits, this is a Pinot Noir that no stemware can contain. The palate’s profound depth is balanced by an inherent freshness, allowing the wine to crackle with brambly energy, while sustained by bass notes of underbrush, black tea, pie spice and baker’s chocolate. A formidable rendition of “Bastard Tongue”, and a deserving successor to its line.
Night harvested by hand throughout September, cluster and berry sorted by hand, de-stemmed, no crushing. 7-day cold soaks, followed by native fermentation in open-top bins. Average time on the skins, 14 days. Aging 20 months in French oak, 100% new. Never racked prior to bottling. Bottled unfined, unfiltered.
Very versatile for pairing. Goes well with grilled meat, vegetable, fish, poultry and cheese.
Review:
"A more limited production cuvée, the 2018 Pinot Noir Bastard Tongue is a big, ripe, sexy beast of a Pinot Noir delivering loads of black cherry and black raspberry fruit intermixed with plenty of spring flowers, sappy herb, and forest-like nuances. Full-bodied, it has a hedonistic, sweetly fruited style, ripe tannins, and a great finish. It doesn’t pull any punches yet stays balanced, textured, and a joy to drink. It should keep for 5-7 years or so.”
- Jeb Dunnuck, 95 pts
Product Description
Ferren Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.
100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc., never any fining or filtration). Aged 18 months in 15% new French oak (Francois Freres, Vosges, Troncais Forrests)
Winery: Ferren Wines
Ferren is a winery dedicated to tiny lots of artisanally made single-vineyard Chardonnay and Pinot noir wines from the far Sonoma Coast of California. Each of the vineyards in the portfolio is a jewel of the true Coast, has been hand picked based on its potential for producing profound, age-worth wines, and is farmed to the highest standards of sustainability and wine quality.
Date Founded: 2013
Owner: Matt Courtney, David Wherritt
Winery Philosophy: The wines are made using traditional Burgundian methods without fining or filtration, and fermentations are carried out exclusively by native flora that arrive on the grapes from the vineyards.
Winemaker Matt Courtney founded Ferren with longtime friend David Wherritt after an eight-year apprenticeship with Helen Turley at Marcassin Vineyard on the Sonoma Coast. The wines are made using traditional Burgundian methods without fining or filtration, and fermentations are carried out exclusively by native flora that arrive on the grapes from the vineyards.
Winery Production: 575 / 9L cases
Varietals Produced: Chardonnay, Pinot noir
Winemaker: Matt Courtney
SILVER EAGLE VINEYARD
Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot noir a rare balance of explosive wild berry, mouth-watering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus.
Our brilliant vineyard manager Ulises Valdez owns this vineyard, and has built his home on this spectacular site.
Customers who bought this product also purchased
Vinsacro Rioja Blanco is made from 60% Chardonnay, 40% Viura.
Aged 7 months in oak barrels of 225 liters
The grapes come from vineyards located in Grávalos, on the southern slopes side of Mount Yerga at the foothills of the “Cordillera Ibérica” at an altitude of between 700 and 800 meters. A very high located area where you obtain fresh wines with little graduation, with very fine and elegant aromas.
Bright straw yellow color, intense aromas and elegance with outstanding floral and fruity notes. After some time in glass balsamic and spicy aromas with toasty notes rise, due to aging in oak and bottle maturation. Very cool and structured with an unusual power for a white with a variety of flavors ranging from citrus to balsamic. A white wine that is full of surprises and capable of taking on many years in the cellar.
Vinsacro white has a long aging potential and presumably will have a positive development for 20 years.
The Chardonnay grape is harvested during the second or third week of October. The Viura grape in the first two weeks of October.
The collection of the grapes is done manually.
The selected must will go through the fermentation in American oak barrels of 225 liters with medium toast, remaining in the barrel with its lees for seven months before being removed with a daily battonage, daily at first and then more sparingly.
Pairs great with roast lamb, grilled vegetables.
Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
This is a new wine for Chateau de Segries. 2013 is the first vintage.
The wine is dark and inky.
The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
Crisp, spice-inflected blackberry and black cherry flavors are anchored by a cooling mineral undertone in this stand-out Grenache-Syrah blend. It's ripe and glossy on the palate but pertly balanced with bristling aciditywine enthusiast 93 pts and a lingering stony finish. At peak now but should improve through 2028 and hold further. - ANNA LEE C. IIJIMA" - --
-Wine Enthusiast (December 2020), 93 pts
Cresta Velia Cabernet Sauvignon Howell Mt. is made from 100 percent Napa Cabernet Sauvignon.
Here we go again. It seems as though I’m saying the same thing year after year. Another excellent vintage from Howell Mountain. And once again it’s true. The wine shows deep purple color concentration with both sweet and savory aromatics on the nose. Blackberries, currants, freshly turned soil and black licorice attack your nostrils from the glass. Rich, broad and full bodied as this wine is the vineyard once again provides the balancing influence of acidity and tannin and helps usher in the finishing notes of roasted meats, cigar box, fennel and more black and blue fruit. If 2012 and 2013 Cresta Velia had a baby it would be the 2015. Incredible concentration from the 2013 with generous portions of fruit from 2012. And although you are not supposed to have a favorite child, if I had to choose I think it would be 2015...until we release the 2016.
100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
Equal amounts of clone 4 and clone 7
100% percent french oak 73% new 27% used
unfined and unfiltered
144 cases
Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.
Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright
Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren
Review:
All destemmed and aged 18 months in one-third new French oak, the 2017 Pinot Noir Silver Eagle Vineyard has a fresher, more edgy texture to go with a medium to full-bodied, nicely concentrated style on the palate. It's more backward and tight, especially when compared to the Sonoma Coast release, yet still has beautiful notes of black raspberries, wild strawberries, violets, sappy herbs, and a touch of forest floor. Give it a year, and it's going to have a decade of prime drinking.
-Jeb Dunnuck 95+ Points
"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”
- Wine Spectator Insider (March 18th 2020), 94 pts
Manoir du Carra Beaujolais Cru Brouilly Terre de Combiaty is 100% Gamay.
Deep red ruby colored wine with red fruit aromas of strawberry, raspberry and floral notes of violet. Ample in the mouth, supple tannins.
Parcels in the lieu-dit "Combiaty", within the village of St Etienne la Varenne. The soils are dry, made of pink granite which gives the wine its tipicity.
The average age of the vines is 50 years.
Yield is 45-50hl/ha
Manual harvest; Aging on the lees in foudre for 3-4 months; Slight filtration.
Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne
Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.
Best between 1 and 8 years.
Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.
Review:
"Based on a 60/40 split of Clairette and Roussanne brought up all in tank, the 2019 Châteauneuf Du Pape Le Miocène Blanc offers a pretty, already complex nose of mulled citrus and pear fruits, leafy herbs, and honeyed toast. With notable richness, medium body, and bright acidity, as well as a clean, dry finish, it’s classic white from this great region to enjoy over the coming 3-5 years."
- Jeb Dunnuck (October 2020), 92 pts
- Wine Enthusiast (September 2021), 93 pts
"Bright violet. Highly perfumed, spice-accented red and dark berry preserve, pipe tobacco, succulent herb and floral scents show sharp definition and a hint of smokiness. Smooth, broad and well-concentrated, offering sappy cherry, blueberry and blackberry flavors and a hint of candied lavender. The floral and spice notes recur on a long, smooth finish framed by velvety tannins. - Josh Raynolds"
Antonio Galloni's Vinous (October 2021), 93 pts
- back
Capitain Gagnerot Clos Vougeot Grand Cru is made from 100 percent Pinot Noir.
SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.
VINIFICATION / MATURING
Harvested by hand, sorted and destemed.
Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.
Maturation in oak barrels (10% new barrels) for 12 to 15 months.
ALCOHOL
13,5°
TASTING NOTES
Colour : Deep garnet red.
Nose : Black fruits aromas (blackcurrant, blueberry).
Mouth : Strong structure and powerfull tannins. After 10 to 15 years of ageing, it turns to crystallized fruits aromas with a long finish.
FOOD PARING
Game in a sauce, Burgundy cheese (Citeaux)
Chartron & Trebuchet Pouilly-Fuisse is made from 100 percent Chardonnay.
Pale gold color with green highlights. The wine offers an amazing purity of fruit with enticing aromas of citrus (lemon and grapefruit) supported by a mineral character, toasty notes and roasted peanuts. The wine is rich, generous and elegant in the mouth with complex flavors and a mineral finish.
This Pouilly Fuissé is delicious as an aperitif or with mild tasting cheese (camembert, brie, blue, goat, gruyere...).
©2021 Timeless Wines. All rights reserved
