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2013 Sexton Road Ranch Pinot Noir Magnum

2013 Sexton Road Ranch Pinot Noir Magnum
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$139.00
 
SKU: IF16PNSEX-mag

The Sexton Road Ranch Pinot Noir is the first wine Inman Family labeled as Sonoma Coast. Located in the Sebastopol Hills at around 900 feet in elevation, this vineyard selection of Pommard, 777, and 23 clones has yielded a rich, seductive Pinot Noir with dark fruits and exotic spices.

Farmed by highly regarded grower Jim Pratt, Inman Family’s winemaker Kathleen Inman wanted to make wine from this site for many years. In 2013, she secured the first fruit from this lovely vineyard perched above Freestone. This area of Sonoma County can be labeled either Russian River Valley or Sonoma Coast. The luscious, dark, concentrated fruit and racy acidity combines with the generous tannins to create an age-worthy structure.

Pratt's Sexton Road Ranch is not far from the Klopp's Thorn Ridge Ranch, which Inman sourced from between 2006-2012. It is adjacent to Littorai's Haven and Balletto's Sexton Hill ranches. The vineyard is approximately 9 miles from the Pacific Ocean. It is planted on steep hillsides of Goldridge soil.

Bottled by hand, finished with cork, hand dipped in wax, and signed by winemaker Kathleen Inman. Only 60 bottles produced. 

Wine Specs
Vintage
2013
Varietal
Pinot Noir
Appellation
Russian River Valley
Vineyard Designation
Sexton Road Ranch
Harvest Date
11 September 2013
Sugar
24.9 at Harvest
Acid
6.0 g/L
pH
3.9
Aging
15% New French Oak
Fermentation
Native Yeast/Native ML
Bottling Date
23 March 2015
Residual Sugar
0 g/L
Tannin
Moderate
Alcohol %
14.3
Wine Profile
Tasting Notes
This wine is a dark ruby color with aromas of cherry, cola, toasty oak, and loam with a hint of cardamom. On the palate, there is black currant, blackberry, black cherry, sweet oak and mushroom. The texture is like satin. A perfect balance of fruit, natural acidity, and tannin give this a wonderful structure.
Winemaker Notes
The fruit was picked before dawn, destemmed at first light, and fermented in a 5-ton open top, stainless steel fermenter. No water, acid, enzymes or tannins were added. The grapes cold soaked for 4 days and were warmed to encourage a spontaneous fermentation. Once dry, the must was pressed in a basket press, settled overnight and barreled down to French oak barrels, 85% one year or older and two new Billon barrels. The wine was not fined. The wine was filtered using crossflow technology and bottled under Stelvin closure.
Production
60 Bottles
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