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2014 Pinot Noir Beauregard Ranch

2014 Pinot Noir Beauregard Ranch
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Wine Specs
Ben Lomond Mountain
Harvest Date
September 2nd
21.5 Brix
French Oak
Native Yeast
Bottling Date
July 2016
Alcohol %
Wine Enthusiast
Wine Profile
Tasting Notes
Tastings Notes by consulting Master Sommelier Ian Cauble: The 2014 Beauregard Ranch Pinot Noir has a brilliant ruby red core moving to garnet hues on the rim. The nose is beautifully balanced with aromas of dried strawberry, preserved black cherry, rose petal candy, dried goji berries, wet leaves and forest floor with a hint of exotic oak spice aromas. The palate is medium plus in body with more angular flavors of slightly unripe strawberry, tart red cherry, pomegranate seeds and sweet tarts with a hint of wet herbs and oak spice. Aromatically, this wine reminds me more of great wines from Oregon or a riper style of Red Burgundy than your “typical” style from California. This wine is prime for early drinking, but will really a great spot in another year or two (2018-2019) if you can be patient. If drinking this wine soon, simply decant for 45 minutes and serve slightly above cellar alongside some delicious food, Roast Chicken or Duck would be a great idea. (Drink 2018-2025 - 60 to 65F - Burgundy Stems)
Vineyard Notes
The Beauregard Ranch vineyard site was part of an original 160 acre vineyard and apple orchard planted in the early 1900’s. The vineyard was abandoned during prohibition and then resurrected in 1949 when retired Sherrif’s deputy Amos Beauregard purchased the property. It sits at an elevation of 1700 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: Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.
Production Notes
The 2014 growing season was perfect in the Santa Cruz Mountains. This may be the type of vintage that will 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 15% new French Oak barrels for 22 months.
293 cases

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