Marimar Estate Earthquake Block Pinot Noir, Russian River Valley, California 2018

• Winemaker: Taylor Bianco
• Variety: Pinot Noir, 100% Dijon Clones
  
• Farming: Sustainable with regenerative and biodynamic practices
• Vinification: The grapes were harvested September 5-7, destemmed, and fermented in small stainless steel tanks. Cap is punched down twice daily during malolactic for better extraction of color and tannin.
  
• Aging: Premium French oak barrels, 50% new, coopered by Remond from the forest of Bertranges, and Rousseau and Marchive
  from Central France. After 10 months of oak aging the wine was bottled, unfined and unfiltered, in August 2018.
  
• Tasting Notes: The classic, exuberant aromas of the Pommard clone are very present in this vintage: dark fruits like blackberries and black
  cherries, orange peel and violets, with a background of forest floor, leather and sandalwood. Smooth and savory on the
  palate, with bright acid, firm structure and well integrated, nicely framed oak. The long finish promises a life of at least 15-20
  years.
• Scores: 90 Points, Wine Enthusiast

From our 2022 Explorer Club Notes:

Marimar Estate | Earthquake Block Pinot Noir | Russian River Valley, CA | 2018
In the winter of 1995, the Russian River Valley was hit by a massive storm. This hilltop block of Don Miguel Vineyard was not yet planted, but the plot was already staked out for new rootstocks to be added. In the morning, Marimar Torres came out of her home and thought an earthquake had hit; the land had crumbled and created a deep ravine. Marimar referred to it as the Earthquake Block ever since, and the new mixture of topsoil and deep loams created a perfect, while uneven, block to plant Dijon clones of Pinot Noir.
The Pommard clone of Pinot Noir consitently brings out dark, earthy characteristics and a palate full of weight and tannic structure. This is a meaty Pinot Noir thanks to the Pommard clone, with zippy blackberries and summer cherries, ripe black plums and violets, the aromas of a redwood forest after a rain, and, thanks to aging in 50% new French Oak barrels, a rich spiced aroma of sandlewood, sweet tobacco, and cinnamon. This Pinot Noir absolutely lovely on its own, but only 247 cases were made from this little block, and I’d recommend that you hold on to it for a few more years while the beefiness of the fruit softens into its earthier qualities. If you can’t wait until 2025 to open it, pair it along with a rich meal (Thanksgiving, perhaps?) where the fruitiness can shine against roasted meats. — Cara Patricia