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2013 Couloir Campbell Ranch Pinot Noir, Sonoma Coast

2013 Couloir Campbell Ranch Pinot Noir, Sonoma Coast

SOLD OUT - Filled with energy and crispness, the 2013 Campbell Ranch Pinot Noir has aromas of cranberry, sour cherry, and red currants. Palate-staining flavors of dark cherries and wild red berries mingle with plum and old growth coastal pine. The finish is concentrated and persistent. (Rated 93 points by Wine & Spirits Magazine and 93 points - Editors' Choice by Wine Enthusiast Magazine)

14 In Stock

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$63.00
/ 750ml
Add To Cart
$756.00
/ Case of 12
 
 

TASTING NOTES

The 2013 Campbell Ranch is perfectly ripened Pinot Noir. Filled with energy and crispness, the reddish purple color leads to aromas of cranberry, sour cherry, and red currents. Palate-staining flavors of dark cherries and wild red berries mingle with plum; and, there is evidence of the old growth coastal conifers that surround the vineyard. Lifted by notes of blueberry and spice, the finish is concentrated and persistent. This wine shows a balance between structure, definition and restraint.

VINEYARD NOTES

Planted in 2002 and located in the remote coastal mountains near Annapolis along the northern Sonoma Coast appellation, Campbell Ranch perches among the redwoods at  750ft. above sea level. The vineyard is located on the third ridge inland from the Pacific Ocean, about five miles from the coastline, and is comprised of Gold Ridge soils. The vineyard rows run northwest to southeast on a relatively flat exposure, about three miles from the southern edge of Mendocino County. Campbell Ranch is considered a maritime or coastal vineyard - fog, salty sea air, and ocean breezes are everpresent. Ulises Valdez, the preeminent vineyard manger in the Sonoma Coast AVA, farms the vineyard for Couloir Wines.

WINEMAKING NOTES

Each of the three Pinot Noir clones (777, 667 & 115) was hand-harvested separately into half-ton picking bins and brought directly to the winery. We feathered dry ice into the bins to prevent spoilage and oxidation, and let the fruit rest in cold storage for a 24-hour period before hand-sorting and processing.  Half the fruit was fermented as whole clusters to add a layer of complexity and maintain the wine's bright flavor and taste profile. The grapes received a cold soak for seven days to extract maximum color from the Pinot Noir skins, while the chill prevented the start of fermentation. The fruit was then removed from refrigeration, warming and activating the native yeasts. One gentle punch down per day minimized tannin extraction from the skins, allowing the stem tannins to provide the wine’s structure. The grapes were then pressed and the wine was gravity-fed into eight French oak barrels, three of which were new. The barrels were initially stirred three times over a six-week period. The wine received neither racking, nor fining, nor filtering.

TECHNICAL DATA

Variety 100% Pinot Noir
Vineyard Campbell Ranch
Production 243 cases
Optimal Maturity 2015 - 2024
Harvest Date 9/11/13
Barrel Aging 12 months, 30% new French Oak
Alcohol 14.1%
Acid 5.5g/L
Winemaker Jon Grant

Wine Specs

Vintage 2013
Varietal Pinot Noir
Appellation Sonoma Coast
 

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