The 2013 Beauregard Ranch Pinot Noir has a dark ruby red core moving to garnet hues on the rim. The nose is well balanced with beautiful aromas of preserved black cherry, ripe wild strawberries, rose petal candy, dried goji berries and wet forest with oak aromas of wet wood chips and various baking spices. The palate is medium plus in body with more angular flavors of slightly unripe strawberry, tart red cherry and pomegranate seeds with a hint of wet herbs and spicy french oak flavors which drive the refreshing finish. This wine is delicious now, but will really hit a perfect spot with another year of age in the beginning of 2017. If drinking soon, simply decant the wine for 45 minutes and serve slightly above cellar temperature for the fruit, oak and alcohol to be in balance, about 65F is ideal.
(Drink 2017-2023 - 60 to 65F - Burgundy Stems)
The Beauregard Ranch vineyard is located in the heart of the Ben Lomond Mountain (Bonny Doon) and sits at an elevation of 700 to 1850 feet on a southwest facing slope. Monterey Bay marine influences combine with sandy loam soil to produce wines with minerality and striking acidity. Plantings: Four acres Pinot noir, clones of Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.