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2015 Wrath Pinot Noir, Boekenoogen Vineyard
Wine Specs
Pinot Noir
Santa Lucia Highlands
Residual Sugar
Alcohol %
Wine Enthusiast
Robert Parker
Stephen Tanzer's

2015 Wrath Pinot Noir, Boekenoogen Vineyard


A beautiful perfume of roses and potpourri leads to subtle flavors of red fruits and loamy earth that deepen on the back half; silky tannins and a beautiful intensity linger in the long finish.  

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We love the fruit from the high altitude Boekenoogen Vineyard, and we feel privileged to make wine with it. Wrath's 2015 Pinot Noir—our sixth vintage from this spectacular vineyard—has complex layers of red and dark fruit combined with a slight note of mint on the nose.  A lively palate, capped by wild berries and minerals, displays bright acidity and a lengthy finish.

Certified Sustainable

Wine Profile
95pts Jeb Dunnuck (formerly Wine Advocate); 93pts Robert Parker's Wine Advocate ; 93pts Wine Enthusiast
Vineyard Notes
Established in 1998, John Boekenoogen transformed his family’s fifth generation cattle ranch into a vineyard producing outstanding grapes. John’s Great Grandfather, George Boekenoogen, came across the United States in covered wagons in search of gold in the late 1850’s. When gold mining did not pan out as planned George Boekenoogen decided to come to the Salinas Valley, purchase property, and start The Boekenoogen Cattle Ranch. As we all know too well, times change and John Boekenoogen saw the property’s potential of producing high quality wine grapes, he began turning the ground over in the 1990’s just as his Great Grandfather did in the 1870’s but instead of raising hay to winter cattle, John is growing grapes which consist of Pinot Noir and Chardonnay, now in an area that is known as one of the finest wine regions in California for its Pinot Noir and Chardonnay grapes and also becoming known for it’s cool climate Syrahs, the Santa Lucia Highlands.
Production Notes
Clone 115-38% and 62%-clone 113; Hand harvested and hand sorted, the grapes are cold soaked for three days before inoculation. Clonal lots are kept separated in small open-top bins during fermentation and 20% of the bins go through whole cluster fermentation. Close monitoring ensures that production stages are implemented at optimal periods. The young wine is racked into an assortment of barrels, only French oak/50% new, from various tonnelleries for added complexity. This wine was barrel aged for 10 months before bottling and laying down for another 18 months of bottle aging before release.
186 cases