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Campbell Ranch Vineyard is located just west of the town of Annapolis in the Northern corner of the Sonoma Coast appellation. Site is everything to us – this vineyard is a premier example. The vineyard is perched at 1,000 ft elevation, above the fog, clouds and the Pacific coastline. The proximity to the ocean keeps the vineyard site extremely cool, yet the elevation ensures continuous sunshine on the vines. The soil is calcareous coastal sandstone and closely spaced vines are planted to multiple Dijon clones. All of these factors combined help deliver a beautiful Pinot Noir – bright acidity, balanced yet rich vibrant fruit and refined mouth coating tannins.
2014 San Francisco International Wine Competition: Double Gold, 96pts.
Prince of Pinot - California Pinot Noir First Team All-American
Stephen Tanzer's International Wine Cellar - 90+ Points
"Vivid ruby-red. Displays minerally, lively red fruit and floral scents, along with notes of sassafras and licorice. Sappy, sharply focused redcurrant and bitter cherry flavors put on weight with air and pick up a sweet cola quality. Becomes more tightly wound on a finish that strongly repeats the cherry and cola notes. This youthful wine really deserves some patience."
At Davis Family Vineyards we strive to highlight the unique characteristics that make fruit from each vineyard, from each varied mico-climate, so very special and unique. All of our Pinot Noir is aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one year old, and 1/3 are 2 year old. In doing so, we are able to benefit from the finesse and structure of barrel aging, while not overwhelming the varietal characteristics of Pinot Noir.
Guy tastes through and then hand selects his favorite barrels for the single vineyard bottling of the Soul Pacth Pinot Noir. The remaining barrels are then used in our Russian River Valley blend.
The fermentation was conducted using native yeast in small, temperature controlled, open top fermentors. Gentle punch downs were done over a 3-4 week fermentation, after a 5-7 day cold soak. The Pinot is then pressed and transferred directly into barrel, using gravity flow.