The 2014 Beauregard Coast Grade Pinot Noir has a dark ruby red core moving to light garnet hues on the rim. The nose is well balanced, fruit forward and highly perfumed with the classic coastal California Pinot Noir aromatics we all adore. The nose has aromas of preserved black cherry, ripe strawberry, wet roses, wild herbs, damp forest, sandalwood and various exotic oak spices which will integrate more with bottle age. The palate is nearly full bodied with flavors which mirror the nose with rich fruit flavors of dehydrated strawberry, ripe black cherry, wet leaves, vanilla bean and oak spices. This wine is delicious now and ideal for drinking upon release and over the next 3-5 years. I anticipate this wine will peak between 2018 and 2025, if kept in a cold dark place it will age longer. If drinking now decanting is not needed, but in my opinion serving temperature is key. Ideally serve in large Burgundy stems at cellar temp or just above depending on your preference (55-65F). If you do not have a wine cellar, and it is sitting at room temp (typically about 72 to 78F depending on the time of year), you can simply put the wine in the refrigerator for 20 minutes or so to achieve close to cellar temperature before serving. Yes, put red wine in the refrigerator. Wine pros do it all the time. Trust me, as you start to drink reds closer to cellar temp, or just slightly above, it is hard to turn back.
Coast Grade Vineyard, located in Bonny Doon, California is owned and farmed by Jim Beauregard. Planted in 2008, the 17 acre vineyard sits at an elevation of 1,238 to 1,350 feet on a southwest facing slope. Monterey Bay influences combine with sandy loam soil and underlaying limestone to produce wines with minerality and striking acidity.
The 2014 growing season was picture perfect and the maturity of Coast Grade Vineyard is really starting to shine through. The grapes were abundant and the quality was perfect. This may be a the type of vintage that will never not be repeated this decade. There were literally no problems to report. Vinification was all native fermentation in 1.5 ton fermenters with 33% whole clusters. The wine was then aged in 50% new French Oak barrels. The use of whole clusters leads to results in a resiny flavor that is what Pinot Noir is known for--Pinot meaning pine, and Noir meaning black.