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SPECIALITY VARIETALS
2017 Rose De Noir $65.00
2013 "Gratutide" Late Harvest Viognier, 375ml $35.00

WHITES
2019 Chardonnay, RRV $36.00
2020 Semillon/Sauvignon Blanc $32.00
2019 Cuvee Luke $30.00
2018 Chardonnay, RRV, Estate Grown $38.00

ROSE
2019 Cote Rose $32.00 SOLD OUT

REDS
2018 Zinfandel, Old Vine, RRV $42.00
2018 Pinot Noir, Sexton Valley $55.00
2018 Pinot Noir, RRV $45.00
2018 Pinot Noir, Green Valley $65.00
2018 Pinot Noir, Sonoma Coast $55.00
2018 Pinot Noir, Soul Patch $65.00
2017 Pinot Noir, Hunt & Ryde Vineyard, RRV $55.00
2016 CAB5 $65.00
2014 Pinot Noir, Starr Ridge $55.00
2018 Throne $42.00
2017 CAB5 Blend $65.00
2016 CAB5 Blend $65.00
2014 Syrah, Russian River Valley, Estate Grown $42.00

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CA Residents minimum order: 3 Bottles;
All Other States: min. order: 6 Bottles.


rev. 6/2/20

SOLD OUT


Print tech sheet
2012 Pinot Noir
Sonoma Coast
Campbell Ranch

This true Sonoma coast Pinot Noir is near the town of Annapolis, in the northernmost region of Sonoma County. 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 is planted to multiple Dijon clones. All of these factors combined help deliver a beautiful Pinot Noir, Its' long and cold growing season means notes of black cherry and black tea, with bright yet graceful acidity.

2019 Santa Rosa Press Democrat Wine Challenge - GOLD MEDAL, 96 Pts.
Wine Enthusiast - 94 Pts.

 

In the Winery:
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.

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.