Belle Glos (Caymus) "Dairyman Vineyard" Pinot Noir 2021 (Russian River Valley, Sonoma, California) - [TP 94]
Belle Glos (Caymus) "Dairyman Vineyard" Pinot Noir 2021 (Russian River Valley, Sonoma, California) - [TP 94]
Belle Glos (Caymus) "Dairyman Vineyard" Pinot Noir 2021 (Russian River Valley, Sonoma, California) - [TP 94]
Belle Glos (Caymus) "Dairyman Vineyard" Pinot Noir 2021 (Russian River Valley, Sonoma, California) - [TP 94]

Belle Glos
(Caymus) "Dairyman Vineyard" Pinot Noir 2021
(Russian River Valley, Sonoma, California) - [TP 94]


$60.00 $49.99 Save $10.01
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TP94
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About the Vineyard:
Once a dairy farm and pastureland, this vineyard has realized its greatest potential as a prime, virgin Pinot Noir vineyard. It was first planted in 2000 to a mix of Dijon clones 115, 667, and 777, all grafted on low-vigor rootstock 101-14. We have been working with this vineyard since 2003 and have always been impressed by the quality of the Pinot Noir it produces. Dairyman sits in the southern alluvial plains of the Russian River Valley near the ocean, a region where cooling fog comes in through the Petaluma Gap in the morning and once again in the evening. Afternoon breezes help to soften the effects of the warm sun. In Dairyman, each vine has been trained up on a vertical shoot position (VSP) trellis, which both limits the growth and opens up the typically congested fruit zone. The combination of low-vigor rootstock and alluvial soil stress the vines, while the cool, coastal climate creates a long growing season that brings about small, concentrated, and flavorful berries.

Notes from the Winemaker:

We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve the vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the fruit for up to two weeks to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We aged the wine in 100% French oak (60% new) for up to nine months. After the wine underwent malolactic fermentation, we racked it twice before making the final blend.

Tasting Notes:
Dark plum in color with abundant aromas of dark chocolate, black cherry, and sun-ripened blackberry with hints of black currant and cedar. There are layered flavors of blackberry and raspberry pie filling on the palate, accompanied by notes of cinnamon, chocolate, and nutmeg. This wine is smooth and focused with refined tannins and a medium finish.


Ratings & Reviews

94 Points - The Tasting Panel
"This inky-purple wine exudes aromas of spiced cranberry. Deep and luxurious on the palate, with black cherry, chocolate, and 'sarsaparilla converging to complement the round, silky mouthfeel. The savory core of beetroot, plum, and balsamic lends a shadowed touch to the fine acid structure. Blueberry breaks through on the cinnamon-charmed finish."
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Wine Spectator:
“Offers notes of plum preserves and cherry clafoutis that glide through, with sweet toast around the edges. The soft, easy finish lacks some form. Drink now. 9,356 cases made.” – JM (Jul 2022)