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Ben Lomond Mountain
The wine spent just under 1 years on lees in the concrete egg before being bottled which gives it a very fresh style. The nose is beautifully balanced with aromas of fresh strawberry, ripe cherry, and rose petals. The palate is medium plus in body with more flavors of strawberry, tart red cherry, and pomegranate seeds. 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.
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.
Here is what makes me excited about the wine from this project: simply put it is the purity of the wine. To expand upon this, there is no influence of; oak, micro-oxygenation (concentrating due to evaporation through the barrel), residual stainless steel flavors, etc. What you get with this wine is; pure Pinot Noir, pure Bonny Doon, pure terroir. It is the best expression of sense of place I have ever experienced in a wine. - Ryan Beauregard