Magnum - 2018 Pinot Noir - Rancho La Viña Vineyard, Sta. Rita Hills
94 points - Matt Kettmann, Wine Enthusiast
Perfect aromatic balance of savory spice and lucious fruit; gogi berries and pomegranate. This wine has big energy on the palate with concentrated flavors, well-balanced acidity and integrated, layered tannins creating an expansive mouthfeel and persistant finish. -Lily Hays, Direct to Consumer Business Manager
| Vintage | 2018 |
| Varietal | 100% Pinot Noir |
| Varietal Composition | Clone 114 |
| Appellation | Sta. Rita Hills |
| Vineyard | Rancho La Viña Vineyard |
| Acid | 5.8 g/L |
| PH | 3.63 |
| Aging | 22 months in 25% new French oak |
| Fermentation | Native Yeast |
| Alcohol | 13.80% |
| Wine Style | 60% Whole Cluster |
| Volume | 1.5 liter |
| Bottling Date | 04/14/2020 |
| Cases Produced | 5 |
94 points - Wine Enthusiast
"Black raspberry and pomegranate aromas meet with anise, sage and rose petals on the engaging nose of this single vineyard expression. Fruity flavors of strawberry and red plum are punchy on the palate, yet given depth by dense, chalky tannins. Both tense and fun." -Matt Kettmann
92 points - Erin Brooks, The Wine Advocate
"Pale ruby-purple, the 2018 Pinot Noir Rancho la Vina Vineyard features dried wildflowers, tea leaves and lemon peel on the nose with tones of iron and earth. The palate is medium-bodied with citrus-laced fruits, with juicy acidity elevating the spicy finish." -Erin Brooks
92 points - Jeb Dunnuck
"The 2018 Pinot Noir Rancho La Vina Vineyard (60% whole clusters) sports a vivid ruby hue to go with plenty of cherry and raspberry fruits, medium-bodied richness, integrated tannins and acidity, and classy spice, stem, and peppery herb aromas and flavors. It's another beautiful Burgundian wine from this estate that will have 7-8 years of prime drinking." -Jeb Dunnuck
92 points - Vinous
"The 2018 Pinot Noir Rancho La Viña Vineyard is a very pretty, ethereal wine. Crushed flowers, sweet red berry, mint and rose petal all grace the 2018. A wine of total understatement and class, the 2018 is so wonderfully inviting. Give the tannins a year or two to soften." -Antonio Galloni
