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2010 Couloir Redding Ranch Pinot Noir

2010 Couloir Redding Ranch Pinot Noir

SOLD OUT - Light-bodied, with expansive, ripe fruit with substantial yet silky tannins and bright but understated acidity.

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/ 750mL


Shimmering garnet hues make way for delicately lifted, mouth-watering aromas of wild strawberry, black currant and autumn leaves. A lovely, light-bodied mouth feel delivers unexpected complexity with expansive, ripe fruit flavors of pomegranate, lemon thyme and raspberry with subtle undertones of baker’s spice. There are substantial yet fine-grained, silky tannins that play nicely with the bright but understated acidity. The lovely structure of this wine provides an ample foundation to carry pleasing red fruit flavors and lifted aromas well into the lingering, soft finish.


Redding Ranch is a tiny vineyard nestled into the hills of Marin County’s coastal lands, just outside the Nicassio town square, trellised into the hillside 1400 feet above sea level. It is an unexpected and marginal vineyard site surrounded by rolling chaparral hills that are kissed daily by the Pacific sea air. Farmed by the knowledgeable hands of Mark Pasternak, the site is incredibly well situated for growing exceptional Pinot noir with characteristics not unlike the greatest sites in Burgundy. With a wine growing history that dates back to the 1800’s, its hard to call Marin County an up-and-coming wine region, but it is certainly one worth seeking out with wines that offer extraordinary character as evidenced by this single vineyard Pinot noir.


A blend of Dijon clones and a touch of Pommard, was hand harvested over the course of three passes in October 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 cold soaked 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 two, older French oak barrels. The barrels were initially stirred three times over a six-week period. The wine received neither racking, nor fining, nor filtering.