" We don't sell the wine without touching the vine "
Patz & Hall Jenkins Ranch Sonoma Coast Pinot Noir 2015
No longer available.
| Country: | United States |
| Regions: | California California (Sonoma County) |
| Winery: | Patz Hall |
| Grape Type: | Pinot Noir |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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Winemaker and Founder James Hall. Since 1988 founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication. In 1983 James joined Napa Valley’s Flora Springs Winery and Vineyards as assistant winemaker. There, he spent four years developing his expertise crafting barrel-fermented, small-lot Chardonnays. While at Flora Springs, James struck up a close friendship with sales manager Donald Patz, and the two soon discovered that they shared a similar philosophical approach to wine and winemaking. In the spring of 1988, while working as the winemaker and estate manager for Honig Winery, James teamed up with Donald and Heather Patz, and Anne Moses to make and release Patz & Hall’s inaugural Napa Valley Chardonnay.
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100% Burgundian French oak barrels (35% new; 65% 1-2-year old)
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Bydand Pinot Noir Sonoma Coast is made from 100% Pinot Noir
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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.
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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."
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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.
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Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.
Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. 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. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.
Product Description
Patz and Hall Jenkins Ranch Pinot Noir made from 100 percent Pinot Noir.
Aromas of brambly raspberry, lavender and moist pine needles rise from the glass gaining intensity as the wine breathes. On the palate, flavors of dark chocolate, cranberry, cedar and smoke are accentuated by a plush velvety texture that leads to a long, nuanced finish.
Review:
Medium ruby-purple colored, the 2015 Pinot Noir Jenkins Ranch has a black pepper, charcoal and tree bark-scented nose with underlying notes of raspberry leaves and pomegranate. Full-bodied, rich and packed with berry preserves flavors, it has a firm backbone and chewy finish.
-Wine Advocate 90+ Points
Winery: Patz Hall
The seeds for Patz & Hall were planted in the 1980s when assistant winemaker James Hall and national sales manager Donald Patz struck up a close friendship while working together at Flora Springs Winery and Vineyards. The two discovered a mutual enthusiasm for a rich and compelling style of wine made by applying traditional winemaking techniques to fruit from elite, small vineyards. Inspired to combine their winemaking and sales talents, James and Donald joined with partners Anne Moses and Heather Patz, to establish Patz & Hall.
Together, they turned Patz & Hall into one of California’s most highly regarded wineries with a celebrated portfolio of single-vineyard wines. To achieve their goal of making exceptional limited-production wines from Chardonnay and Pinot Noir, the four founders each focused their specialized knowledge and expertise on different areas of the winery’s operations. This integrated approach, along with a commitment to developing close personal relationships with many of California’s finest growers—people like Larry Hyde, Lee Hudson and the Martinelli and Pisoni families—became the cornerstones of the winery’s success.
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Opus One 2014 is made from 80% Cabernet Sauvignon, 7% Cabernet Franc, 6% Merlot, 5% Petit Verdot and 2% Malbec.
Of the great European wine families, the Rothschilds are perhaps the best known. And Baron Philippe de Rothschild is perhaps the best known of this great family. At the age of 20, Baron Philippe took on the management of Château Mouton Rothschild from his father Baron Henri. Philippe’s vision changed the world of wine: he invented Château bottling, commissioned great artists to illustrate his wine labels – and, in partnership with Robert Mondavi in 1979, created Opus One.In the 1980s, after her father’s death, Baroness Philippine de Rothschild left a stage career that included the Comédie Française and the Renault-Barrault Theatre Company, bringing her own exquisite style and creativity to the design, construction, and operation of Opus One.Among great New World wine pioneers, Robert Mondavi is an international icon. Bringing a passion for excellence to everything he did, Robert Mondavi led a renaissance in California fine wine for over six decades. Among other accomplishments, he introduced temperature-controlled fermentation, French oak barrel aging, and high-density viticulture to a fledgling American wine industry. But life was not only wine for Robert Mondavi: he broadened the American cultural palate by marrying fine wine to food, music, and the arts. One of few Americans to have received the French medal of the Legion of Honor, Robert Mondavi showed extraordinary vision as co-founder of Opus One.
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The 2014 Opus One is not as showy or obvious as some of the other surrounding vintages, but it will have its day. Stylistically, the 2014 is bright and also a touch linear, with a construction built more on focus rather than opulence. Readers should plan on giving the 2014 another few years in bottle at a minimum. The mid-weight style is a bit Old World-leaning in this striking, super-classic Opus One. -- Antonio Galloni 96 Points Blended of 80% Cabernet Sauvignon, 7% Cabernet Franc, 6% Merlot, 5% Petit Verdot and 2% Malbec, the Opus One 2014 Proprietary Red Wine sports an inky purple color and nose of crushed black and red currants, black cherries and mulberries with touches of underbrush, sautéed herbs and pencil shavings plus a waft of spice box. Medium-bodied, finely crafted and with an energetic line lifting the red and black fruits, it has a bold frame of grainy tannins and a very long, earth and spice-layered finish. -Robert Parker 96 Points |
Neyers Cabernet Sauvignon Neyers Ranch is made from 100 percent Cabernet Sauvignon.
"We harvested the 2017 Cabernet Sauvignon crop from our Conn Valley Ranch in the first week of October, a week later than we picked the same vineyard the prior year. The size of the crop was about 20% smaller in 2017 as well, mostly due to the cold, wet weather we experienced in spring during flowering. Grapevines are self-pollinating, and cold, windy or damp weather interferes with this process, a problem known the French call coulure. Ironically, the harsh spring weather of 2017 had a huge impact on the size of our crop. Still, this smaller crop ripened fully and evenly, and at harvest time we picked beautiful, dark-colored clusters under near-perfect conditions. The finished wine was immediately remarkable for its flavor and complexity, and the wine looks to be one that will improve for many years. During my career in the Napa Valley wine business, I’ve learned to expect the best wines from cold years like 2017. These are vintages that are viewed initially with lowered expectations, but my experience has been just the opposite. Going back to my first Napa Valley harvest in 1971, these ‘colder years’ invariably result in wines with brighter, more attractive flavors, and the wines age longer and more gracefully.
Following harvest, the wine was fermented using wild, native yeast in an temperature-controlled stainless steel tank. After 45 days or so, the tank was drained and the pomace pressed, and the wine transferred to 60-gallon French oak barrels, 25% of them new. During the first year, we racked the wine off of the yeast lees three times, and by May 2019 it had been sufficiently clarified to bottle without fining or filtration. I am especially impressed by its bright ruby hue, a color so commanding it reminded me of the 1995 red Bordeaux wines I tasted from barrel during my trip to France in the Spring of 1996. It’s loaded with flavors that range from wild cherry to chocolate, enhanced by the lovely hint of tobacco leaf and mint. Each aromatic component has its own individual fascination, but all of them together provide a remarkable experience. Here’s a complete Napa Valley Cabernet Sauvignon that we expect it to improve for 20 years. It's a from a very small crop that will provide decades of pleasure." - Bruce Neyers
Review:
Earthy, tannic and young, this wine brims in black fruit, cedar and tobacco that are accented by black olive and crushed rock. With substantial midpalate weight, it takes time to integrate, finding a cohesive conclusion on the long finish.
-Wine Enthusiast 92 Points
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