WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.
Ben Lomond Mountain
August 31st, 2015
Brix at Harvest: 22.5
The 2015 Coast Grade Pinot Noir is one of the smallest vintages to date with only 309 cases produced. The 2015 vintage was very lean, but produced very high quality fruit. With the combination of the drought and the maturing vineyard (this is now the third vintage from Coast Grade) this is a very concentrated Pinot Noir. The wine has a dark ruby red core moving to light garnet hues on the rim. The nose is well balanced and highly perfumed with the classic Santa Cruz Mountain aromatics we all adore. The nose has aromas of preserved black cherry, ripe strawberry, pine forest, wild herbs, 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 strawberry, ripe black cherry, pine resin, forest floor, 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 2020 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).
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 2015 season was a challenge to say the least. The crop levels were very lean and there was abnormal fog in the spring and summer. Though yields were scary low, the vines produced a great wine. My pursuit is to make wines reminiscent of my favorite region in the world, Burgundy. This style is lean and mean. We pick early to maintain acidity and to have purposely low alcohol. I also intentionally use low levels of new oak.
309 cases produced.