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Dutton-Goldfield Dutton Ranch Emerald Ridge Pinot Noir
Green Valley of Russian River Valley, California
Tasting Notes
The even 2019 season gave us nicely ripened stems in our Green Valley grapes, so it seemed like a perfect year to amp up the stem inclusion in our Emerald Ridge Pinot—great news for all you whole cluster fans out there! This extra woodsy-ness is apparent in the leading aromas of cedar and redwood, and the savory spice quality that frames the brooding berry core of fruit. In the mouth, juicy bramble berries and blueberries are wrapped in elegant, fine-grained tannins. The sleek texture and mountain fruit are backed by lively acidity, while baking spices complete the lengthy finish. Play up the sweet and savory nature of the wine with similar pairings, such as brown sugar and paprika rubbed salmon, butternut squash and mushroom risotto, and roast chicken, and cheeses like Cypress Grove’s Bermuda Triangle.
Food Pairings
Counterpoint the sweet fruit of the wine with savory dishes like herbed pork or fowl, pasta with mushrooms and prosciutto, and cheese like gruyere and Manchego.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation and character of the lot. The blend was put together in May of 2020, then sent back to barrel until its bottling in March of 2021. Taransaud barrels provide weight and richness, Hermitage barrels bring spice (think blueberry cobbler), while Fouquet chimes in with a little extra sweetness.
Technical Info
Alcohol: 13.7%
Ta: 6.3 g/L
pH: 3.48
Barrel Aging: Aged 16 months in French oak (50% new barrels)
Winemaker: Dan Goldfield
Cases Produced: 447
Vineyard Notes
The vineyard is situated on an east-facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Goldridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This year the wine was constructed from equal parts of the 2POM and 667 blocks, and the remaining 15% the 828, providing us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
Tasting Notes
You know that blissed out feeling you get when you smell a wine that makes you want to jump into the glass? That’s what you’ll feel when you put your nose into our 2018 Emerald Ridge Pinot. It hits all the texture-fruit-spice-floral notes, with its juicy, plush blueberry fruit framed by sandalwood and lavender. While it’s opulent, it also has a fresh lift and energy to the aromas. The wine follows through in the mouth, with a broad and enveloping wash of rich blueberry, boysenberry, and black cherry. The basket of fruit is carried on round but firm black tea tannins, which, combined with the harmonious balance of the wine, promises a lengthy future.
Food Pairings
Counterpoint the sweet fruit of the wine with savory dishes like herbed pork or fowl, pasta with mushrooms and prosciutto, and cheese like gruyere and Manchego.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation and character of the lot. The blend was put together in May of 2019, then sent back to barrel until its bottling in March of 2020. Taransaud barrels provide weight and richness, Hermitage barrels bring spice (think blueberry cobbler), while Fouquet chimes in with a little extra sweetness.
Technical Info
Alcohol: 13.8% Ta: 6.4 g/L pH: 3.54 Barrel Aging: Aged 16 months in French oak (50% new barrels) Winemaker: Dan Goldfield Cases Produced: 379
Vineyard Notes
The vineyard is situated on an east-facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Goldridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This year the wine was constructed from ten barrels each of the 828 and 2A/Pommard blocks, along with a touch of 667, providing us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
Tasting Notes
You can tell on first sniff that this is going to be an intense wine. The nose commands your attention, offering packed aromas of blueberry, blackberry, raspberry, and cherry, all coming through in waves one after the other. Spicy sandalwood and cinnamon, and a sweet-earthy beetroot note provide a pillow that the fruit bowl lounges on top of. The cascade of berries continues in the mouth, expanding on your palate. A lasting impression of cherry compote continues to the lengthy finish. Firm but round tannins promise this will be an excellent candidate for the cellar, broadening with more time in the bottle.
Food Pairings
Rich dishes like butterflied lamb or game birds with herbs or mushrooms would make a great counterpoint to the opulent fruit. For cheeses, go for a tangy sheep cheese like manchego.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation and character of the lot. The blend was put together in May of 2017, then sent back to barrel until its bottling in April of 2019. Taransaud barrels provide weight and richness, Hermitage barrels bring spice (think blueberry cobbler), while Fouquet chimes in with a little extra sweetness.
Technical Info
Alcohol: 13.8% Ta: 6.0 g/L pH: 3.49 Barrel Aging: Aged 16 months in French oak (50% new barrels) Winemaker: Dan Goldfield Cases Produced: 671
Vineyard Notes
The vineyard is situated on an east-facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Goldridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This year the wine was constructed from ten barrels each of the 828 and 2A/Pommard blocks, along with a touch of 667, providing us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
Tasting Notes
The 2016 vintage of our Emerald Ridge Pinot is especially focused and lively, beautifully showcasing its Green Valley roots. Bright cherry, cigar box, and rhubarb pie aromas lead the way, followed by darker scents of blueberry, blackberry, and raspberry blossom after time in the glass. Savory notes of thyme, cardamom and clove provide an extra layer of complexity. The mouth is full of sweet cherry/berry plush fruit, carried on firm tannins, giving the wine that lusciousness that keeps you coming back for more. Dark cherry pie with nutmeg spice echoes in the energetic finish.
Food Pairings
The salty, tangy notes of an aged goat cheddar bring out the sweet fruit in the wine, as does a savory smoky glazed ham, or mushroom bruschetta.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation and character of the lot. The blend was put together in May of 2017, then sent back to barrel until its bottling in April of 2018. Taransaud barrels provide weight and richness, Hermitage barrels bring spice (think blueberry cobbler), while Fouquet chimes in with a little extra sweetness.
Technical Info
Alcohol: 13.8% Ta: 5.8 g/L pH: 3.53 Barrel Aging: Aged 16 months in French oak (50% new barrels) Winemaker: Dan Goldfield Cases Produced: 798
Vineyard Notes
We love making this wine more and more every year. It exemplifies our favorite Green Valley Pinot Noir characters with its core of berry fruit, solid structure and acidity, silky tannins, and an evolving nature in the glass. The vineyard is situated on an east-facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Goldridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This year the wine was constructed from sixteen barrels each of the 828 and 2A/Pommard blocks, to provide us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
Tasting Notes
Aromas of raspberry blossoms and a basket of summer berries and cherries lead the wine. Notes of cinnamon, clove and nutmeg add their spicy/savory accent to the sweet berries, giving the wine an added layer of interest. The bright summer pie theme continues in the mouth, with black raspberries riding on a satiny texture of plush tannins. A dusky sandalwood spice chimes in on the lengthy finish..
Food Pairings
The bright and dark nature of the wine make it a great match for dishes like roasted pheasant, gnocchi in a pesto sauce, or grilled swordfish.
Vintage Notes
Our Emerald Ridge Vineyard wasn’t hit quite so hard by the wet May weather, so our yields were better than at many of our Pinot sites closer to the coast, but was still down about 20% from 2014. That extra concentration of energy to fewer grapes gave us an even more packed Emerald Ridge Pinot this vintage.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation and character of the lot. The blend was put together in March of 2016, then sent back to barrel until its bottling in February of 2017. Taransaud barrels provide weight and richness, Hermitage barrels bring spice (think blueberry cobbler), while Fouquet chimes in with a little extra sweetness.
Technical Info
Alcohol: 13.8% Ta: 6.4 g/L pH: 3.61 Barrel Aging: Aged 16 months in French oak (50% new barrels)
Vineyard Notes
We love making this wine more and more every year. It exemplifies our favorite Green Valley Pinot Noir characters with its core of berry fruit, solid structure and acidity, silky tannins, and an evolving nature in the glass. The vineyard is situated on an east-facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Goldridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This year the wine was constructed from twelve barrels each of the 828 and 2A/Pommard blocks, to provide us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
Tasting Notes
We just loved the ebullient fruit in this wine for 2014, so bottled the wine after only 10 months in oak to showcase that luscious character. The nose is enveloping with its blueberry and blackberry jam notes, highlighted by touches of violets and wisteria, and a light candied caramel quality. In the mouth, the wine is equally rich and decadent, with the berries riding on a wave of satin. Spicy notes of sandalwood and toffee linger on the rich fruit finish.
Food Pairings
Herb rubbed quail or mushroom risotto would be a great match, as would a peppercorn chevre that echoes the savory/sweet nature of the wine.
Vintage Notes
The 2014 season gave us the most physiologically ripe grapes we’ve ever seen. The early budbreak and veraison led to an early harvest, bringing in all the blocks from Emerald between August 25 and September 10. The wines from this vintage are especially rich and ripe, and the Emerald Ridge Pinot may be the poster child for that.
Winemaking Notes
After hand sorting and destemming each block into small open top fermenters, the must is cold-soaked for 5 days in order to gently extract color, spice and fruit characters, while mitigating harsher tannins. Each clone is treated individually: the Pommard/2A block needs the gentlest handling given its highly tannic nature, while the 828 generally likes the longest time in the fermenter to enhance its floral aromatics. The lots are punched down between 1 and 3 times per day depending on the stage of fermentation, and character of the lot. The blend was put together in May of 2015, then sent back to barrel just bottling in August of 2015 to capture the bright, fresh juiciness of this vintage. This year we loved the floral spice of Cadus Allier barrels, and the solid bass notes of Taransaud for our Emerald Ridge.
Technical Info
Alcohol: 13.9% Ta: 6.0 g/L pH: 3.67 Barrel Aging: Aged 10 months in French oak (50% new barrels)
Vineyard Notes
We love making this wine more and more every year. It exemplifies our favorite Green Valley Pinot Noir characters with its core of berry fruit, solid structure and acidity, silky tannins, and an evolving nature in the glass. The vineyard is situated on an east facing knoll the middle of Green Valley. In 2001, Steve planted its perfectly drained Gold Ridge sandy loam soil to several Pinot clonal blocks. Dan has chosen to use three to consider for this special offering: the mixed block of Pommard and 2A, which produces deep, dark and chewy wine (there’s always something special about mixed clone fermentations); the 667 block, which adds focus and precise berry fruit; and the 828 block, providing ebullient freshness and solid structure. This luxurious blending flexibly has enabled our archetype Green Valley Pinot offering. This year the wine was constructed from twelve barrels of the 828 block, ten of the 2A/Pommard, and four of the 667, to provide us a wine with the crystalline fruit focus and luscious pleasure that we adore from this neighborhood.
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