" We don't sell the wine without touching the vine "
Laird Pinot Noir Ghost Ranch 2019
No longer available.
| Country: | United States |
| Region: | California |
| Winery: | Laird |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
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Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Trione Pinot Noir River Road Ranch is made from 100 percent Pinot Noir.
River Road Ranch encompasses 115 acres in the heart of the Russian River Valley appellation. Located on the western bench of the Santa Rosa Plain, the vineyard thrives in well-drained soils. The region's fog-cooled nights are ideal for this varietal.
This Pinot Noir presents aromas of dark cherry, exotic spice, green tea and a slight earthiness we call forest floor. The wine is silky on the palate, beautifully balanced, with a long finish. The Pinot Noir's firm structure suggests excellent aging potential, 10-15 years.
We made this Pinot Noir in small lots, using traditional techniques —fermenting in open-top tanks and hand-plunging the caps during primary fermentation. To accentuate the outstanding fruit flavors, we added 20% whole clusters to the each fermenter. The Pinot Noir aged twelve months in French oak barrels (40% new) from coopers Meyrieux Traditional House and Remond.
Review:
"A savory and mossy pinot noir with racy berries, licorice and ash. Some coca cola, too. This is deep and decadent with some dried roses and wet earth on the palate and some darker fruit and herbs in the lengthy finish. Drink or hold."
- James Suckling (June 2022), 92 pts
Ancien Pinot Noir Carmel Valley River Ranch is made from 100% Pinot Noir.
River Ranch Vineyard from suitcase clone of famous vineyard, mother block to the Pisoni clone as well.
Spice, tea, and plum and blackberry aromas dance atop currants and boysenberry pie. The opulence continues with secondary notes of chocolate and black tea that lead to satisfying elegant finish revealing jasmine. The finish is mouthwatering and long with presenting umami, soy, and Asian spice. Planted to the same special cuttings as our block at the Toyon Farm in Carneros, they are a joy tasting side by side, illustrating the profound influence of terroir.
Pair with Asian, pork with hoisin sauce, savory foods.
Review:
"Sourced from a vineyard of imported Burgundian cuttings planted back in 1982, this is a complex Pinot Noir, offering concentrated aromas of blueberry, palo santo and warm vanilla on the nose. The palate is joyous in cherry and baking-spice flavors, then picks up an herbaceous eucalyptus leaf kick before dropping into a spicy, Sichuan peppercorn-laced finish. - M.K."
- Wine Enthusiast (February/March 2024), 95 points + Editor's Choice
Flaunt Pinot Noir Peake Ranch Vineyard Santa Rita Hills is made from 100% Pinot Noir.
Review:
"A light shade of ruby in the glass, this single-vineyard expression pops on the nose with fresh Bing cherry, strawberry, curry leaf and carnation aromas. The palate is very zesty as well, with a taut texture that presents flavors of smashed currant, melon rind, crunchy sage and wild thyme. - MATT KETTMANN"
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Trione Pinot Noir River Road Ranch is made from 100 percent Pinot Noir.
River Road Ranch encompasses 115 acres in the heart of the Russian River Valley appellation. Located on the western bench of the Santa Rosa Plain, the vineyard thrives in well-drained soils. The region's fog-cooled nights are ideal for this varietal.
This Pinot Noir presents aromas of dark cherry, exotic spice, green tea and a slight earthiness we call forest floor. The wine is silky on the palate, beautifully balanced, with a long finish. The Pinot Noir's firm structure suggests excellent aging potential, 10-15 years.
We made this Pinot Noir in small lots, using traditional techniques —fermenting in open-top tanks and hand-plunging the caps during primary fermentation. To accentuate the outstanding fruit flavors, we added 20% whole clusters to the each fermenter. The Pinot Noir aged twelve months in French oak barrels (40% new) from coopers Meyrieux Traditional House and Remond.
Walt Bob's Ranch Pinot Noir is made from 100 percent Pinot Noir.
Bob’s Ranch Estate Vineyard
Characterized by its proximity to the Pacific Ocean; Coastal breezes along with low rolling hills and morning fog define this cool climate site
Sonoma Coast Appellation
Heavy fog and strong winds tempered by bright afternoon sunshine
Petaluma Wind Gap
Creates a unique micro-climate within the appellation, producing distinctive Pinot Noir
Sandy, Well-draining Soils
Stresses vines into producing grapes of full varietal intensity
43 Vineyard Blocks on 72 Acres
With an array of clones and field selections, this ranch produces complex and delicious wines
Review:
"The stunning 2021 WALT ‘Bob’s Ranch’ Pinot Noir is a masterclass by this winemaking team. This Sonoma Coast AVA property has a wide range of Pinot Noir selections and is in close proximity to the Pacific Ocean. Stored in roughly 30% new French oak, this shows off dense blackberry and black cherry notes on the nose with shades of cola. Very seamless on the mouth, this effortlessly glides throughout the drinking experience. The salty and savory aspects, as well as the length, all add to the enjoyment."
Owen Bargreen 95 Points
Product Description
Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Winery: Laird
After nearly 50 years in the wine business, we understand the ins and outs of the industry, from the trends to the challenges. We believe that our success is due to our vineyard expertise as well as our shared goal to produce great estate wines.
With a concentration on Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression, with its own subtle, yet distinctive character and voice. Each year renews in us an intense drive to understand, react to, and work with each vineyard to allow it to reach its full potential. This process, lead by our winemaking and vineyard management team, is crucial for the execution of successful wines.
Date Founded: Growing grapes since 1970. Making wine under their own nme since 2005.
Owner: Ken Laird
Winery Philosophy: With nearly 50 years in the wine business, we truly understand the ‘ins-and-outs’ of the industry and are able to meet the unique trends and challenges of the wine business. We believe that our success is due to the combination of vineyard expertise and a shared vision and goal to produce great, estate wines.
With a concentration in Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression: each has a subtle, yet distinctive vineyard voice. With every year there is an intense drive to understand, react to and work with each vineyard to reach its full potential. This process, lead by winemaker and vineyard manager, is crucial for the execution of successful wines.
With a concentration in Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression: each has a subtle, yet distinctive vineyard voice. With every year there is an intense drive to understand, react to and work with each vineyard to reach its full potential. This process, lead by winemaker and vineyard manager, is crucial for the execution of successful wines.
Our story begins over 75 years ago outside of South Boston Virginia as twelve-year-old Ken Laird drove his mule wagon through tight rows of sticky, fit-to-be-harvested tobacco leaves. As the gooey bundles were thrown up onto the wagon, little Ken led his mule team to the curing barn. It was there, with his grandmother, great uncles and cousins, they would stoke smoky curing fires for their prized tobacco. Ken would be the third generation Laird to carry on the farming tradition.
While growing up to be a big city mechanical engineer in New York City, Ken held on to his family tradition of becoming a farmer. In 1970, Ken and his wife, Gail, purchased their first Napa Valley parcel. This neglected piece of land, adjacent to Tubbs Lane in Calistoga, held 70 acres of worn-down prune trees. With Prohibition forty years gone and Napa Valley positioned to re-emerge as viticulturally significant, Ken and Gail decided to develop the orchard into a grape vineyard. While knowing just short of nothing about viticulture, they were also $150,000 short to properly develop the orchard into a respectable vineyard. Picking up a tattered phone book, Ken went to the yellow pages and found eight listed wineries…Robert Mondavi being the only one he recognized.
While growing up to be a big city mechanical engineer in New York City, Ken held on to his family tradition of becoming a farmer. In 1970, Ken and his wife, Gail, purchased their first Napa Valley parcel. This neglected piece of land, adjacent to Tubbs Lane in Calistoga, held 70 acres of worn-down prune trees. With Prohibition forty years gone and Napa Valley positioned to re-emerge as viticulturally significant, Ken and Gail decided to develop the orchard into a grape vineyard. While knowing just short of nothing about viticulture, they were also $150,000 short to properly develop the orchard into a respectable vineyard. Picking up a tattered phone book, Ken went to the yellow pages and found eight listed wineries…Robert Mondavi being the only one he recognized.
With a phone call, Robert Mondavi himself agreed to walk the property. After they discussed soils, vines, yields, irrigation, and proper pruning, Robert agreed to finance a deal with the Lairds if they would plant 50% Gamay. The deal was struck with a resulting vineyard of 50% Gamay and 50% Cabernet Sauvignon. Mr. Mondavi guaranteeing the Laird’s Cabernet “to be the highest harvest price paid in the Valley.” The support and encouragement of Robert Mondavi would allow Ken to return to his passion: his family farming heritage.
By the late 1990’s the Laird vineyard holdings had exceeded 2,000 acres and the idea of making their own premium line of wines began to take shape. Architect, Jon Lail, showed Ken and Gail the plans for the iconic pyramid-shaped, multi-level winery. Construction began on what would become the Red Hen Ranch vineyard property north of Napa. Ken and Gail’s son, Justin, worked side-by-side with Ken in the vineyards and became the Vineyard Manger, while their daughter, Rebecca, became the General Manager of the winery. Rebecca’s daughter, Jillian, was born in 2005, the same year the winery’s first red blend was produced, appropriately named Jillian’s Blend (and it happens to be Laird Family Estate’s most popular wine). Justin’s daughter, Megan, works in finance in New York City. His son, David, is continuing the family’s farming legacy by working with his dad in the vineyards.
Vineyard:
Winemaker: Brian Mox
The vineyard holdings possess a cross section of geomorphic and microclimate idiosyncrasies that are poised to produce particular grape varieties that thrive in their desired terroir.
From the thick fog and marine winds in Carneros to the volcanic soils mixed with ancient coastal deposits in the lower bench of the Mayacamas Mountains, they farm their vineyards to produce fruit that best complements the hallmarks of the land.
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Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
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The Champagne rose shows an orange salmon color coming from the red wine base. The pinot meunier brings red fruit aromas of strawberry and raspberry with hints of spices. The palate is juicy and harmonious with good depth and minerality. A delicate balance between Chardonnay, Pinot Meunier and Pinot Noir.
It is a blend of 93% White juice (made from 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir) and 7% Pinot Noir red wine. The grapes used to produce the Coteaux Champenois red wine are coming from their vineyards near the Village of Verneuil.
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The wine comes from sun-drenched vineyards planted on the best terroir - specially selected for its physical and geographical characteristics - on clay and limestone hillsides called "costières" (coastal region). The vineyards are only a few miles away from the Etang de Thau, a coastal lagoon that is situated between the port of Sète and Marseillan.
The color is a wonderful brilliant yellow with pearl tints. Intense and seductive aromas of ripe fruits, especially apricot, and floral notes with a hint of rose petals. The texture is very harmonious, generous, round and long. The finish is long and balanced with a good freshness.
Perfect as an aperitif, or great with richer dishes like langoustines, smoked or marinated salmon. Great too with guinea fowl in creamy or curry sauce. Serve it also with a broccoli and Roquefort soup or for dessert with a mango and pineapple tarte Tatin. An extremely versatile wine!
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