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Gary Farrell Pinot Noir, Russian River Valley, California 2021

  • $54.00

Selling fast  - 2 left

  • Winemaker: Theresa Heredia
  • Farming: Sustainable, organic practicing
  • Variety: Pinot Noir
  • Terroir: Selected from vineyards across the Russian River Valley, including Rochioli and Bacigalupi, which are located in the Middle Reach subdivision. Here, close proximity to the river awards foggy mornings, warm and sunny days, and cool nights – the perfect balance that characterizes the Russian River Valley. The Martaella vineyard is located in the Santa Rosa Plain, a distinctly cooler and foggier sub-region, while the Hallberg and McDonald Mountain Vineyards, located within the Green Valley and Sebastopol Hills neighborhoods, exhibits even more extreme cool climate conditions. 
  • Vinification: Grapes were harvested in the cool morning hours then brought to the winery. After a careful hand sorting, some of the grapes were gently de-stemmed, then transferred to small, open-top tanks while a small percentage of the fruit was added later as whole clusters. The juice for each tank was chilled to 45°F and allowed to cold soak for 4-7 days before fermentation was started. During fermentation, the cap was gently punched down 2-3 times per day. After fermentation, the new wine and its solids were allowed to sit in tank for 7-10 days of extended maceration, a period during which the tannins soften and the primary fermentation esters develop more complexity. The wine was then gently pressed off the skins and seeds, inoculated for malolactic fermentation and racked into 40% new French oak barrels (light toast François Frères, Ana Selection, Remond and Tonnellerie O) for 13 months of barrel aging on primary lees.
  • Aging: 13 months in 40% new French oak
  • Tasting Note: This gorgeous Pinot Noir opens with seductive aromas of cherry liquor, sweet tobacco, fresh fennel, rose petal and boysenberry preserves. The broad, youthful, tangy, yet complex palate offers juicy flavors of blood orange, sour cherry jam, tamarind, raspberry jerk sauce, with a hint of savory green plantains. The firm tannins and tangy acidity create a full-bodied texture, lending to the incredibly long, spicy finish.