Qty	Item	Description	Price	Total
	Subtotal	$0.00

2015 Sexton Road Ranch Pinot Noir

New Release

In Stock

Pin It

Located in the Sebastopol Hills at around 900 feet in elevation, this Sonoma Coast vineyard selection of Pommard, 777, and 23 clones has yielded a rich, seductive Pinot Noir with dark fruits and exotic spices. The vineyard is approximately 9 miles from the Pacific Ocean. It is planted on steep hillsides of Goldridge soil.

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.

Wine Specs

Vintage

2015

Varietal

Pinot Noir

Appellation

Sonoma Coast

Vineyard Designation

Sexton Road Ranch

Harvest Date

September 2015

Acid

0.61

3.67

Aging

French Oak, 15% New

Fermentation

Native Yeast/Native ML

Bottling Date

February 16, 2017

Residual Sugar

Alcohol %

14.2

2015 Sexton Road Ranch Pinot Noir Tech Sheet

Wine Profile

Tasting Notes

A classic Sonoma Coast Pinot Noir, this wine has a dark ruby hue, with aromas of black tea, blackberry, cherry, bay, sage, and loam with exotic spices. On the palate, there is blackberry, black cherry, clean earth, cocoa, dried herbs, and exotic spices like cardamom and cumin. Tannins are grippy, and acidity is racy.

Winemaker Notes

Due to excessive rain during the bloom period, the crop was down significantly. Nonetheless, the remaining crop was beautifully intense. The fruit was picked by hand 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. Once dry, the must was pressed in a basket press, settled overnight, and then barreled down to French oak barrels, 15% of which were new. The wine was not fined. It was filtered using crossflow technology and bottled under Stelvin closure.

Production

149 Cases

Product Reviews