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Ben Lomond Mountain
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 (2020-2022) 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.
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.
The easy winemaking 2016 vintage Pinot Noirs which had no complications to speak of. The Pinot Noirs are also harvested early at 22 brix and are 1/3 whole cluster fermented before they are pressed with around at around 1 brix. Pinot Noir makes up around 40% of our production which usually causes a big back up on the press. The Pinot Noirs are handled exactly the same with the same 20-30% new Oak from Billion cooperage in Beaune. I age my Pinot Noir for two winters.