Wine Spectator 87 points - Intense and concentrated, with dark berry, earth, graphite and cedar pushing in several directions. Fans out and gains tannic muscle on the finish. Drink now through 2025. 18,000 cases made.-JL
(Mar 31 2015)
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The 2013 Cherry Tart Pinot Noir jumps from the glass with aromas of raspberry, nutmeg, sandalwood and light smokiness, lifted by a floral note. Silky and delicate up front, with ripe acidity framing the rich, sweet flavors of red berries, red cherry and earth. Offers good fat without excess weight, finishing with a fine dusting of tannins and very good length.
Wine maker notes
Rogers Creek Vineyard: The biggest player in Cherry Tart Pinot Noir is the Rodgers Creek Vineyard in the Sonoma Coast AVA. The vineyard is on a low ridge in the Petaluma Wind Gap; the Gap is important, as it is a low spot in the Sonoma Coast Range that allows a constant cool flow of air directly from the Pacific Ocean. Well-draining White Rhyolite Volcanic Ash soils dominate the vineyard allowing the earthiness of our favorite Pommard & 777 Clones to shine.
Alta Loma Vineyard: The Alta Loma Vineyard in the Monterey County AVA is located near the Santa Lucia AVA
overlooking the Salinas River Valley. Alta Loma is planted on Arroyo Seco gravelly loam soil, enabling the vines to pick up subsoil minerals that increase flavor complexity. These sparse, well-drained soils also reduce yields, creating rich, concentrated flavors in the grapes. The vineyard’s predominately east-northeast exposure, combined with its proximity to the Pacific Ocean, contributes to a cool growing site with moderate vineyard temperatures. This results in a long growing season, giving the grapes the luxury of more hang time to develop greater varietal character.
Los Alamos Vineyard: Our Los Alamos vineyard is tucked into a canyon in Santa Barbara County that leads directly to the Pacific Ocean. For this location, its the sandy soils, bright sunshine and very cool ocean breezes that combine to lengthen ripening and extend hang time, resulting in intense aromatics and great acidity.
Cherry Pie defines a winemaking approach and technique created by cult winemaker Jayson Woodbridge whereby a micro fermentation approach is applied to a single-vineyard wine. Each vineyard pass and lot is fermented in open top oak puncheons to allow more complexity and variety in the phenolic, aromatic and flavor components of the wine, producing a completely unique
representation of the Pinot Noir Grape. This same micro fermentation approach was applied to our multi-single-vineyard blend, Cherry Tart.
Cherry Pie is another innovative offering from visionary winemaker Jayson Woodbridge, creator of Hundred Acre and Layer Cake Wines. One would think with the myriad winemaking projects that literally take him and his winemaking team around the globe several times each year, that Jayson would be content with his current stable of wines…but he has yearned to make Pinot Noir for years and circumstances finally aligned for him to do just that.
Jayson sought out the owners of Stanly Ranch, on the Napa side of the Carneros appellation, as their grapes were becoming well known as some of the most sought after Pinot Noir grapes in California. They told him they would give him a small allocation to make wine, but future allocations would depend on the quality of the wine he made. They had no idea that was just that kind of challenge that puts Jayson at his best.
After tasting the 2007 Cherry Pie Pinot Noir from the barrel, and deeming it one of the best ever made from their grapes, the owners of the ranch granted him free rein to choose from the very best blocks of the property for his wine. Needless to say, the allocation of fruit is now whatever he asks for…but the wine still had no name.
Then in early 2008 while perusing New York’s Soho District, Jayson happened into the Campton Gallery during its exhibition of paintings by artist, TR Colletta. Colletta’s richly detailed paintings of everyday, distinctly American objects are at once familiar and remarkable, assuming an evocative, sculptural character. His subjects tap into our collective consciousness and become complex metaphors. Jayson was particularly drawn to a compelling oil on canvas of a juicy, mouthwatering, hot-out-of-the-oven cherry pie. He instantly knew this was to be the label and the name for his Pinot Noir still in the barrel - Cherry Pie.
Like TR Colletta’s art, Jayson’s art is evocative, complex, textural and fundamentally American. His Cherry Pie Pinot Noirs are dazzling in their rich, layered, sensory excellence and are redolent of the flavors and aromas of something delicious baking in a warm kitchen comforting, inviting and with their rich, dense, dark fruit flavors, as American as well, Cherry Pie.