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Russian River Valley
This Green Valley expression of Pinot Noir is grown for us by the Dutton family, cornerstone growers in the Russian River Valley. Comprised of two neighboring blocks of Pommard and Dijon clones, half way between the coastline and our own Estate Soul Patch Vineyard, nestled on a slope directly east of the Russian River’s transition to the Ocean. This is one of the coolest climate sites in the Russian River Valley – creating mouthwatering acidity, exotic aromas, and a complex fruit profile centered around the signature blueberry notes Green Valley is known for.
Robert Parker- "From the iconic Dutton Ranch Vineyard, the 2013 Pinot Noir Dutton Ranch shows classic Red Delicious apple-skin notes, pomegranate, berry fruit, spice box and earth. The wine is rich, medium to full-bodied, luscious, sexy and upfront. Drink it over the next 5-7 years." -90 points
Stephen Tanzer's International Wine Cellar - 90 Points
"Deep red. Pungent cherry pit and dark berries on the nose, complicated by notes of cola, licorice and allspice. Smoky black raspberry and bitter cherry flavors show very good depth and an enlivening mineral quality, along with a touch of fruitcake. Finishes spicy, focused and long, with youthful tannins adding shape and grip. I'll bet that this one has at least a decade of positive aging ahead of it."
Sonoma County Harvest Fair - Double Gold
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.