Country: | United States |
Region: | California |
Winery: | Freelander |
Grape Type: | Pinot Noir |
Organic: | Yes |
Vintage: | 2017 |
Bottle Size: | 750 ml |
Freelander Pinot Noir is made from 100 percent Pinot Noir.
The Pinot Noir from California is the inaugural Pinot release from Freelander. Aged in French and American oak, it shows baked cherry and violet in the nose. Crisp flavors of red currant, baking spice and vivid strawberries balance the mouth feel. A touch of toasted oak completes the gentle finish.
Appasionata Andante Pinot Noir Willamette Valley is made from 100 percent Pinot Noir.
Copain Edmeades Pinot Noir is made from 100 percent Pinot Noir.
This wine embodies everything you love about Anderson Valley Pinot; flavors of strawberry, Rainier cherries with hints of spice.
VINTAGE NOTES:
The 2017 vintage began with significant rainfall prior to bloom, refilling the state’s reservoirs and ending California’s five-year drought. We saw a sudden spike in temperatures just prior to harvest, leading fruit to ripen quicker than anticipated. This sped up our harvest schedule, but due to our team’s vigilance, the fruit was still able to be picked at optimal ripeness. Temperatures then cooled back down by mid-September, allowing the remaining vineyards to complete ripening at an ideal pace. The rest of harvest was finished as planned, with yields coming in at their typical levels.
The historical Edmeades Vineyard sits along the western side of the small town of Philo in what’s known as the “deep-end” of Anderson Valley. Flanked by the Navarro River, there is a diversity of sandstone soils throughout the vineyard. The Edmeades vineyard is planted with vines facing southwest, allowing this vineyard to receive warmer afternoon weather. This helps to balance the prolonged cool fog influence this vineyard sees throughout the growing season.
Aromas: Raspberry, dried cherries, pennyroyal, orange zest.
Palate: Medium weight palate with soft tannins. Notes of cherry, pomegranate, and clove with light delicate cola notes on the finish.
Review:
The first vintage for this cuvée from Ryan, the 2017 Pinot Noir Edmeades Vineyard comes from mid-valley and was brought up in 27% new French oak. It's a beautiful wine with blueberry and wild strawberry fruits as well as complex spice, dried flowers, and some loamy soil notes. Medium-bodied, seamless, and silky on the palate, it's a lovely, layered wine that shines for its texture and balanced.
Patz & Hall Gaps Grown Pinot Noir is made from 100 percent Gap's Crown Pinot Noir.
This vineyard sits high on a rock strewn, windswept hill directly overlooking the Petaluma Gap, the coastal mountain feature that feeds the cool Pacific air into the Russian River basin. Usually the last vineyard we pick each year, this extremely slow ripening site shows deeply fruity aromas of black cherry, plum, and cassis. Notes of sandalwood, moist fresh earth, and a faint waft of ocean spray define this wine as one of the most unique in our lineup. A crowd-pleasing richness is tempered by a fresh beam of mouthwatering acidity. Gap's Crown Vineyard is a very long-lived wine that rewards patient cellaring.
Review:
Classy forest floor, mulberry, black raspberry, spice, and incense notes emerge from the 2017 Pinot Noir Gap's Crown, a beautifully elegant, seamless, classic Sonoma Coast Pinot Noir. This is a great vineyard.
- Jeb Dunnuch 94 Points
Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.
Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.
Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old
11 months in 25% new Oak and 75% neutral
Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.
A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.
The Pinot Noir from California is the inaugural Pinot release from Freelander. Aged in French and American oak, it shows baked cherry and violet in the nose. Crisp flavors of red currant, baking spice and vivid strawberries balance the mouth feel. A touch of toasted oak completes the gentle finish.
Freelander is sourced through select vineyards that produce elegant and impressive wines. Most of the fruit comes from small production vineyard blocks in California’s central valley. Our handcrafted wines are true to varietal, show complex fruit and have a gentle, well balanced finish.
Our wines are carefully crafted by Larry Levin, who is among the most experienced winemakers in the Napa Valley. After completing his Enology degree at UC Davis, Larry spent seventeen years at Dry Creek Vineyard where over 18 vintages he produced more than 15 varietal wines. He has since covered the globe by making wine in New Zealand, Chile, and Australia across all price points and styles. For the previous nine years Larry was head of winemaking at Icon Estates where he oversaw the Franciscan, Mt. Veeder, Robert Mondavi, Estancia, Ravenswood, Quintessa and Ruffino brands. Larry also consults for wineries in the Stag’s Leap and Oakville districts in Napa and Sonoma.
Fullerton Three Otters Rose is made from 60% Pinot Noir, 40% Pinot Gris (7-50 years old)
This Willamee Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamee Valley, with a smaering from five of our other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Acid: TA 5.6 g/L
pH: 3.45
Aging: 100% stainless steel
Bottled Unfined
Clones: Pommard, Wadensville, Dijon 113, 114, 115, 667, and 777
The story of Fullerton’s rosé originates from the 2012 harvest. Winemaker Alex Fullerton and his father and proprietor Eric Fullerton couldn’t decide on a house style for rosé, so they held a friendly competition. They each made a rosé to see whose would win over a crowd. Though the wines were destined to be boled separately, Alex got curious and tried blending the two. Voila! The sum was better than the parts, and a tradition was born. Alex now makes one rosé that is whole cluster pressed and tank fermented, yielding a very crisp and light colored wine, while Eric crafts his rosé from a more robust extraction, which yields a darker and fuller-bodied wine. The two lots are then blended to taste, delivering a crisp, fresh rosé with wonderful structure. The juice spent three weeks on the gross lees prior to fermentation to extract aroma precursers, and then six months on lees post-fermentation.
Pairs with soft cheeses, chicken/turkey.
Belle Glos Chardonnay Glasir Holt Vineyard is made from 100 percent Chardonnay
Positioned near the ocean on California's Central Coast, the Glasir Holt Vineyard sits on the western edge of Santa Rita Hills. Although Wagner’s intentions were to grow Pinot Noir on this vineyard, a small portion of the land had an enticing chalky-like characteristic to the soil, primarily due to the high PH level and its calcareous nature. Always one to rise to a new challenge, Wagner wanted to try something new and plant Chardonnay vines. Due to the maritime impact of the ocean, cool days, and cooler nights, he was able to grow this beautiful, mineral-driven Chardonnay, resulting in a classic, elegant style of wine, mirroring the rest of the Belle Glos portfolio.
“No other vineyard that we have farmed throughout California’s coast could match the character and quality of the Chardonnay at Glasir Holt,” says Joe Wagner. “It is a more than an exceptional place and it shows in the grapes and in the wine. With the winemaking, we took a very traditional approach to allow for the purist expression of what Mother Nature gave us, which was a glaringly articulate embodiment of the soil and climate. So much so, that I could not deny its place as a vineyard designate to sit alongside it’s Belle Glos brethren.”
In the cellar, the whole clusters were lightly pressed to separate all the solids and juice before sitting for about 24 hours. The liquid then went through a native yeast fermentation prior to fermenting in 10% concrete tanks and 90% new French oak barrels. During the fermentation process, malolactic fermentation occurred, which elevated the body of the wine, while the remaining lees were stirred once a week. The wine was aged for 12 months before it was put into bottle to be enjoyed by all!
Double Gold Medal, San Francisco International Wine Competition Silver, Sommelier Challenge International Wine Competition
Tasting Notes: Our Chardonnay is both fresh and creamy and has notes of citrus, green apple, white peach, and vanilla. Enjoy with roasted chicken, salads, fresh seafood, and cream sauces.