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2015 Wrath Pommard 4/777 Pinot Noir
Wine Specs
Vintage
2015
Varietal
Pinot Noir
Appellation
Monterey
Residual Sugar
Dry
Alcohol %
14.3

2015 Wrath Pommard 4/777 Pinot Noir

The most Burgundian-styled of our Clone bottlings, this vintage has a deep richness of ripe cherry and earthy flavors.

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$35.00
 
SKU: 15Pom4

Wrath’s blend of clones 777 and Pommard 4 has always showcased the dark, earthy side of our estate pinot fruit and the 2015 vintage is no exception.  Yields were very low for 2015 and this created a denser, deeper wine than usual.  The nose shows off dark fruit and earthy forest floor.  A rich, seamless and dark intensity defines the palate, while the higher percentage of whole cluster leads to a long and structured finish.

Wine Profile
Ratings
94pts "purely domestic wine report"; 91pts Jeb Dunnuck (formerly Wine Advocate)
Vineyard Notes
Our Estate San Saba Vineyard is set in a sheltered nook just below the Santa Lucia Highlands AVA. The estate consists of 72 acres of which 67.75 are planted to Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Falanghina. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our soils, Arroyo Gravelly Loam and Hanford Gravely Sandy Loam, provide a low-vigor, well-draining, disease- and pest-free medium for our vines. They also impart a subtle mineral quality to our wines. To preserve our local ecosystem, we have worked with viticultural consultant Steve McIntyre to develop a CCVT certified sustainable farming program tailored to our estate. In addition to protecting the local environment, we believe it allows us to produce wines that are more authentic and specific to our terroir.
Production Notes
47% Pommard 4 and 53% 777 clones; sourced from only estate grown grapes; vine yields are closely managed and average about 3.5 to 4 tons to the acre. Grapes are hand picked and hand sorted. Clones are kept in separate lots during fermentation and barrel aging. 35% of the lots were fermented using whole clusters. Once fermented to dryness, lots are aged in an assortment of French oak barrels (47% new) from various tonnelleries (for added complexity). Wines are barrel aged for around 11 months before bottling. The bottled wine rested for another 14 months before release.
Production
351 cases