Estate Pinot Noir
2023 Estate Pinot Noir
SAN LUIS OBISPO COAST
About the vineyards and vintage
Our signature red wine, the Estate Pinot Noir is crafted from our iconic vineyards on the San Luis Obispo Coast. The inaugural 1986 vintage was the first Pinot Noir that demonstrated the world class potential of the variety in the area. The 2023 season began with a wet winter and saturated soil conditions due to a series of atmospheric river systems that brought 49 1/2 inches of rain to the Arroyo Grande Valley, more than double the long-term average. Yields were abundant and the wines express charm and approachability.
Technical Information
Alcohol: 13.5%
Acid: 0.54g/100ml
pH: 3.65
Soil Type: Calcareous clays and shaly loam
Production: 4397 cases
Suggested Retail Price: $46
Vineyard Breakdown: 82% Rincon, 10% Rosemarys, 8% Stone Corral
Winemaking
SIP certified sustainably grown grapes were hand harvested at night, 85% destemmed and 15% whole cluster pressed and fermented in small open top bins with native yeast. The wine was aged in 23% new French Oak barrels for 14 months before bottling without fining or filtration. This wine is vegan.
Tasting Notes & Food Pairings
Aromas of bing cherry, cardamon, resin and strawberry lead to flavors of cranberry, flint, forest floor and rich raspberry. The finish is vibrant. Try this wine with wild Pacific salmon or a wild mushroom and lentil ragout.
Scores: 93 points / Decanter – 92 points / Vinous
The History of the Estate Pinot Noir from Brian Talley- The early years of Pinot Noir in the San Luis Obispo Coast region were generally marked by failure. Even though there were more consistently successful examples to our south in Santa Barbara County, most notably with the Sanford and Benedict Vineyard in the Sta. Rita Hills, Pinot Noir didn’t fare as well in the Edna Valley.
As my dad began thinking about what clonal selections to plant, he traveled to UC Davis and had the opportunity to taste various clones. He fell in love with a selection identified in California as UCD Clone 2A, which was a selection from Wadenswil Switzerland originally brought to California in 1952. The combination of this superior clone, careful farming with moderate yields, and the distinctive shale and calcareous soils of the Arroyo Grande Valley, yielded Pinot Noir that started attracting attention. Our first vintage in 1986 was the best wine we made that year. Robert Parker tasted 1988 Estate Pinot Noir, and wrote a nice review. Frank Prial wrote glowing reviews of the 1990 and 1994 Pinot Noirs in the New York Times. Ernest Gallo even showed up one day.
Our approach to making Pinot Noir, shaped by a trip to Burgundy in 1994, has remained consistent. The grapes are hand harvested at night, mostly destemmed, fermented with native yeast, and aged for 15-16 months in French Oak barrels. It is generally bottled without fining or filtration.
During the 30 years that we have produced the Estate Pinot Noir, our farming approach has evolved. We’ve moved from our original 12 foot California sprawl plantings, wide enough to drive a D4 Caterpillar down the centers, to meticulously trellised 6 foot rows where every shoot and cluster is perfectly trained. What hasn’t changed is the distinctive savory edge and energy that makes these wines so unique. It pairs really well with our local wild salmon.
