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2010 Couloir Londer Vineyard Pinot Noir

2010 Couloir Londer Vineyard Pinot Noir

SOLD OUT - Among the boldest and weightiest of the 2010 Couloir Pinots, Londer offers layers of black and purple fruits, bright red berries and round ripe tannins. The satisfying finish is long and complex resounding with red fruit and spice. (Rated 92 points by Purely Domestic Wine Report)

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/ 750mL


A fountain of raspberry jam, fresh blueberries and cranberry aromas beckon on the nose while the palate delivers immediately with a cascade of complex, ripe, red fruit, cherry cola, crème brulee and baker’s spice. Aromatic intensity is perfectly balanced with impeccable fruit concentration, substantial yet silky tannins and lovely, well-placed acidity. The wine is at once both powerful and elegant. The very long finish offers notes of pomegranate, summer savory and cocoa.


Located approximately 120 miles north of San Francisco, just west of Philo, the highly regarded Londer Vineyard lies nestled in a warm pocket in the Deep End of Anderson Valley. Surrounded by conifer forests, this special 15-acre vineyard site is planted to five clones of Pinot noir. Most of the vineyard lies on south facing hill which, combined with an ideal combination of well-drained sandy loam and clay loam, allows for the slow development of flavors and structure. The Navarro River forms the southern boundary and brings a welcome curl of fog into the vineyard on summer nights while the warmth of the summer days burns the fog off by noon – creating the optimal climate for methodical ripening. The site is farmed by Ardzrooni Vineyard Management, who also oversees Monument Tree vineyard.


A combination of 80% Pommard and 20% Dijon clone 115, was hand harvested on September 28 into half-ton picking bins and brought directly to Turley Wine Cellars. The fruit was feathered with dry ice to prevent spoilage and oxidation. The bins were placed in cold storage for a 24-hour resting period before processing. All of the fruit was then hand-sorted and 40% of the fruit was fermented whole cluster to encourage a layer of complexity in the final wine. The grapes then received a cold soak for seven days to extract maximum color from the Pinot noir skins, while the chill prohibited the start of fermentation. The fruit was removed from refrigeration and allowed to warm to activate the native yeasts. One gentle punch down per day ensured minimal tannin extraction from the skins, and allowing the stem tannins to offer an additional layer to the wine’s structure. The grapes were then pressed and the wine was gravity fed into six French oak barrels, two of which were new. The barrels were initially stirred three times over a six-week period. The wine received no racking, nor fining, nor filtering.


Variety 100% Pinot noir
Vineyard Londer Vineyard Anderson Valley
Production 141 cases
Optimal Maturity 2012-2020
Harvested Sept 28
Barrel Aging 10 Months, 33% new French oak
Alcohol 13.9%
Acidity 6.2g/L
PH 3.72
Winemaker Jon Grant