Products meeting the search criteria

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)

 Review:

A lovely and balanced wine that is pleasurable and complex. Spices, cherries, dried cranberries, mixed berries, bramble fruit, black truffles and forest floor. Salty minerality and orange zest in the finish. Medium body. Drink now.

-James Suckling 94 Points

The Sonoma Coast AVA is becoming known as the top source for cool climate Pinot Noir. Flanagan Pinot Noir is founded in letting each site and each vintage express itself. They do not have a dogmatic approach to wine-making. Pinot Noir, more than any other grape variety, is made in the vineyard.

The nose is reminiscent of Chambord with rich raspberry notes. The palate has great depth of fruit and notes of Christmas spices like clove and nutmeg. The wine displays vibrant acidity and has a very clean finish. Our Flanagan Pinot Noir Sonoma Coast pairs beautifully with duck, salmon, pork and game; like pheasant, venison, and elk.

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"

- Wine Enthusiast (April 2022), 94 pts

Flaunt Pinot Noir Santa Rita Hills is made from 100 percent Pinot Noir. 

A lively pinot noir which is forward on the nose. Medium bodied with red fruits - berries currant raspberry. Savory, very slightly herbal with a medium tannins on the finish. Gains on the palate as it opens up. Good acidity, focused fruit, integrated tannins.

There is no measurable residual sugar.
Total Acidity is 6.4
pH is 3.42.

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.

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.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Gran Moraine Pinot Noir is made from 100 percent Pinot Noir. 

Aromas of brambly black fruit, cranberry sauce, and blue raspberry Tootsie Rolls. On the palate, bright punchy red licorice, navel orange zest, and white coffee beans.

Reviews:

Precise and elegantly generous, this red shows detailed flavors of cherry and raspberry laced with rose petal, black tea and stony mineral notes as it builds richness and tension toward refined tannins.

-Wine Spectator 93 Points

This is a delicious wine with a lot of character. Dark and red fruit with hints of crushed stone and toffee on the nose. Fresh and crisp fruit with a tangy character. Smooth tannins with a crisp finish. Vines are on sandy soils at 400 to 500 feet altitude. 

-James Sucking 93 Points

Single vineyard Pinot Noir with a dark red brick color. Lots of ripe raspberries, wild strawberries, forest floor, cedar and a salty whiff of pine on the nose.  The palate adds both herbal and peppery components as well as roasted coffee notes with a bit of caraway seed.  Recommended to serve it slightly chilled in a round glass.

Braised beef with dumplings, lamb crown and brussels sprouts, roasted veal liver with pumpkin squash or tagliatelle with blue cheese.

Review:

"Deep crimson red with a purple hue, a subtle brightening on the rim. Candied violets, a hint of cassis, raspberries, black cherries, subtle notes of vanilla, a floral touch. Juicy, elegant, red cherries, a fresh acidity, a mineral-salty finish, red berry notes in the aftertaste, fresh and mineral, already drinking well, wonderful length, with ageing potential. - Peter MOSER"

- Falstaff (June 24th 2024), 95 pts 

Pinot Noir is clearly the dedication of the Hartl Winery.

Strong garnet red, tending a little more towards brick-colored at the edge. On the nose, a complex abundance of herbs and dark berries, raspberry jam, thyme blossoms, dill, sage, violets and marzipan. Juicy on the palate, aromas of ripe raspberries, blueberries, rosehip tea and Mediterranean herbs, as well as hints of Assam tea. The elegant acidity gives a firm framework for the powerful body and highlights the fine-grained tannins. In addition to its classic ripe, typical Pinot fruit, the wine shows subtle notes of toast and smoked bacon in the long finish.

Pair with veal roast, leg of lamb with thyme and lemon, grilled Mediterranean vegetables, wild fowl like pheasant wrapped in bacon or duck with orange zest, prunes, roasted pumpkin and root vegetables.

Review:

"Deep crimson red with a purple hue, brightening on the rim. Ripe red fruit, floral nuances, a hint of cranberries, raspberry pulp and candied mandarin zest. Juicy, good complexity, red berry fruit, an attractive sweetness, well-integrated tannins, lingers, delicate notes of nougat in the aftertaste, full-bodied, versatile. - Peter MOSER"
- Falstaff (June 24th 2024), 93 pts 

The everyday Pinot Noir, juicy, ripe cherry and berry fruits. Fine tannins and refreshing accidty, supported by dark cherries, raspberries, black pepper, and dark cocolate add drinking fun. A pleasant companion all day long.

Pair with handmade Pasta with game, boar or hare tomato sauce. Lasagna, Parmigana, or a veggie pie. Also delcious with a grilled rack of lamb.

The everyday Pinot Noir, juicy, ripe cherry and berry fruits. Fine tannins and refreshing accidty, supported by dark cherries, raspberries, black pepper, and dark cocolate add drinking fun. A pleasant companion all day long.

Pair with handmade Pasta with game, boar or hare tomato sauce. Lasagna, Parmigana, or a veggie pie. Also delcious with a grilled rack of lamb.

Review:

"Strong carmine garnet, purple reflections, subtle ochre rim. Fine herbal savouriness, red forest berries, preserved cherry, with orange zest in the background. Medium body, red berry texture, fine tannins, mineral and accessible, an uncomplicated companion at the table. - Peter MOSER"
- Falstaff (June 30th 2025), 92 pts

Holocene Apocrypha Pinot Noir is made from 100 percent Pinot Noir.

Apocrypha Pinot Noir tends to showcase the blue and black end of the fruit spectrum, along with a brambly, floral, dried sage and thyme profile, higher acid than the Memorialis and more power.

We tend to enjoy this wine with lamb merguez sausage and saffron rice. 

Holocene Apocrypha Pinot Noir is made from 100 percent Pinot Noir.

Apocrypha Pinot Noir tends to showcase the blue and black end of the fruit spectrum, along with a brambly, floral, dried sage and thyme profile, higher acid than the Memorialis and more power.

We tend to enjoy this wine with lamb merguez sausage and saffron rice. 

Review:

The outstanding 2023 ‘Apocrypha’ was aged for 9 months in 25% new French oak and saw100% whole cluster fermentation. This is lush, round and rich on the mouth with serious texture, tannin and mouthfeel. Dense red and dark fruits collide with salty minerals and volcanic stony accents on the palate. A stunning wine that is already drinking well, enjoy over the next fifteen plus years to come.

Owen Bargreen  94 Points

Holocene Sidereal Pinot Noir is made from 100 percent Pinot Noir. 

The word sidereal means relating to the stars, particularly when measuring time or astronomical events. Which is weird for an earthly delight of a wine that makes time stand still while you attempt to decipher a vast array of aromas ranging from blackcap raspberries and cherry blossoms to wet slate and moon dust. Blackberries rule on the palate, with Assam tea, bay leaf and black pepper flavors easing along a lithe and nimble mouthfeel. Sidereal is also balance personified

Kershaw Pinot Noir Deconstructed Kogelberg Sandstone PN115 is made from 100 percent Pinot Noir. 

Only two barrels made. The inspiration for these Deconstructed Pinot Noir’s stems from my belief that the Elgin region boasts credentials that make it world-class. My mandate has been to prove that Elgin has a signature grape synonymous with the area and exhibits specific ‘terroirs’ (mesoclimates) within its demarcated boundary, reflecting regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that makes up our region. As such, I split Elgin into seven different sub-regions or zones whereby each zone identifies with a particular topographical or climatic nuance. Within these zones, I then selected specific vineyards and further an individual clone. This wine is from the South Western part of Elgin, in the Kogelberg biosphere. The Sandstone soils lend lightness, elegance and lift in the mid-palate, very subtle. PN115 tends to be more broad and structured but on these soils still has a lovely lift.

Tasting Notes : Light to medium cerise; intense and attractive aromas of strawberry, Bing cherry, orange peel and dark chocolate. The perfume lingers into the palate as the entry is medium-bodied, juicy, ripe and silky-textured. A pulsating acidity coated by fleshy red plums, cherry compote and tinned strawberry. Intermingled are wisps of incense, almost peat notes from an earthier wood content giving a beguiling interplay of wood and fruit. Complex with excellent concentration, the wine has a crushed velvet tannin and persistency that lingers on for many minutes.

Pair with roast duck breast with a raspberry glaze.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kosta Browne Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.

Dark cherry, raspberry, and elderberry intertwine with intriguing hints of fresh basil, and pomegranate. Decadent fruit flavors unfold, showcasing remarkable acidity with dynamic structure and an enduring finish.

Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

The Sonoma Coast is the largest appellation in Sonoma County, strongly influenced by its proximity to the ocean and heavy rainfall—producing more than twice the annual amount of its inland neighbors.

Our Sonoma Coast vineyards span the northern true coastal zone and the southern edge of the appellation. This distinctive blend is made from 11 different clones, fermented in predominantly stainless steel, and aged for 16 months in 38% new oak. The resulting wine has an energetic acidity with cascading layers of black cherry and elderberry, followed by a lasting finish.

Fact of Note: This Sonoma Coast blend was the longest to ferment in stainless steel from our Appellation Series.

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.

Lingua Franca The Plow Pinot Noir is made from 100 percent Pinot Noir. 

Review:

The 2022 Pinot Noir Estate saw 20% whole clusters and 20% new oak. A representation of the vineyard, the blend can vary from year to year. The 2022 is a ripe ruby color and opens to notes of spice and ripe raspberries. Medium-bodied, it’s a great appellation wine, with ripe tannins and a great finish. Drink 2024-2036. A few thousand cases were produced.

-Jeb Dunnuck 94 Points

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts

"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts