Cart 0 items: $0.00
Your Account  |  Log In
2016 Wrath Pinot Noir, Boekenoogen Vineyard
Wine Specs
Pinot Noir
Santa Lucia Highlands
100% French oak, 30% new
Residual Sugar
Alcohol %
Stephen Tanzer's

2016 Wrath Pinot Noir, Boekenoogen Vineyard


A lively palate, capped by wild berries and minerals, displays bright acidity, floral notes and a lengthy finish.

Out of Stock
Add To Cart
Out of Stock

We love the fruit from the high altitude Boekenoogen Vineyard, and we feel privileged to make wine with it. Wrath's 2016 Pinot Noir—our seventh 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 has rhubarb, flowers, black cherry and stone fruit, held together by bright acidity and a lengthy finish.

Wine Profile
92pts Vinous/Tanzer
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. Certified Sustainable
Production Notes
Clone 115-47% and 53%-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/30% new, from various tonnelleries for added complexity. This wine was barrel aged for 10 months before bottling and laying down for another 12 months of bottle aging before release.
351 cases