




Dutton-Goldfield Dutton Ranch Pinot Noir
Russian River Valley, California
Tasting Notes
Notes of deep dark cherry and blackberry lead the nose, weaved through with rhubarb and violets adding their savory and floral accents. The aromas become more saturated and dense with time in the glass, showing candied raspberry and earthy peat top and bottom notes. The mouth is full, rich, and sleek, with a tempting mix of black raspberry and baking spices creating a sultry caress across your palate. A brooding yet fresh finish lingers well into your next sip. Play up the silky texture with similar foods like slow-cooked salmon, succulent duck or pork, or mushroom risotto. An aged Gouda or young Cantal would make great cheese matches.
Food Pairings
Savory notes of rhubarb, beet, and thyme back up the fruit, making this easy-pairing wine great with everything from warm chicken salad and silky grilled salmon to roasted duck and braised rabbit.
Vintage Notes
With a long, cool season like 2019, we were able to ripen our pinot evenly and gently, allowing us the luxury of zeroing in on our perfect picking date. We harvested our first vineyards for this blend on September 10, and our last on October 1.
Winemaking Notes
The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold-soaked for 5 days in order to gently extract spice and fruit characters while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing.
Technical Info
Alcohol: 13.5% Ta: 6.0 g/L pH: 3.5 Barrel Aging: 10 months in French oak (40% new barrels) Winemaker: Dan Goldfield
Vineyard Notes
Dutton Ranch farms over eighty unique vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley sub-appellation. The Dutton Ranch Pinot Noir blend represents our vision for the character of this special region: juicy berry fruit in both the nose and the mouth, solid structure with fine tannins, and alluring balance. Bush, Campbell, Galante, Emerald Ridge, Silva, Hallberg, and Jentoft are all in the heart of Green Valley, and each contributes a unique variation of Green Valley fruit to heighten the complexity of the blend. Morelli Lane and Ruxton are high on Stoetz Ridge on the western edge of the Russian River Valley and offer a bit of warmer cherry fruit to the mix. Freestone is in the far southwestern corner of the appellation, and contributes its killer depth and spice to the base notes of the blend. All of these vineyards are Sonoma County Certified Sustainable.
Tasting Notes
The nose of the 2018 Dutton Ranch Pinot Noir leads with succulent mixed berry pie laced with baking spices. The blueberry, raspberry, and boysenberry are interlaced with pretty lilac and violet notes, along with a little redwood duff. There’s a plush feeling to the wine, even from the aromas, which is confirmed in the mouth. It has that wonderful quality of richness without heaviness, with the sweet berry pie flavors rolling out on a layer of silk.
Food Pairings
Savory notes of rhubarb, beet, and thyme back up the fruit, making this easy-pairing wine great with everything from warm chicken salad and silky grilled salmon to roasted duck and braised rabbit.
Winemaking Notes
The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing.
Technical Info
Alcohol: 13.5% Ta: 5.9 g/L pH: 3.55 Barrel Aging: 10 months in French oak (40% new barrels) Winemaker: Dan Goldfield
Vineyard Notes
Dutton Ranch farms over eighty unique vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley sub-appellation. The Dutton Ranch Pinot Noir blend represents our vision for the character of this special region: juicy berry fruit in both the nose and the mouth, solid structure with fine tannins, and alluring balance. Bush, Campbell, Galante, Emerald Ridge, Silva, Hallberg, and Jentoft are all in the heart of Green Valley, and each contributes a unique variation of Green Valley fruit to heighten the complexity of the blend. Morelli Lane and Ruxton are high on Stoetz Ridge on the western edge of the Russian River Valley and offer a bit of warmer cherry fruit to the mix. Freestone is in the far southwestern corner of the appellation, and contributes its killer depth and spice to the base notes of the blend. All of these vineyards are Sonoma County Certified Sustainable.
Tasting Notes
The winter rains and mild summer weather made for beautiful canopies on our pinot vineyards in 2017, helping protect the grapes from the Labor Day weekend heat spike. Two of the core vineyards in the blend were picked in late August, the majority of the remainder came in the following week, with the last few harvested by the end of September. Our 2017 Dutton Ranch Pinot Noir leads with a beautiful combination of sweet berries and woodsy spice, with black cherry, raspberry, and boysenberry aromas framed with violets, redwood brush, and cinnamon. In the mouth, the wine is both silky and lithe yet firm, with juicy sweet cherry and blackberry flavors edged with cranberry and spice box
Food Pairings
This crowd-pleaser of a wine matches with anything from a chunk of Manchego to mushroom pizza, or pasta to roasted guinea fowl or lamb kabobs.
Vintage Notes
The winter rains and mild summer weather made for beautiful canopies on our pinot vineyards in 2017, helping protect the grapes from the Labor Day weekend heat spike. Two of the core vineyards in the blend were picked in late August, the majority of the remainder came in the following week, with the last few harvested by the end of September.
Winemaking Notes
The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing.
Technical Info
Alcohol: 13.5% Ta: 5.6 g/L pH: 3.54 Barrel Aging: 10 months in French oak (40% new barrels) Winemaker: Dan Goldfield
Vineyard Notes
Dutton Ranch farms over eighty unique vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley sub-appellation. The Dutton Ranch Pinot Noir blend represents our vision for the character of this special region: juicy berry fruit in both the nose and the mouth, solid structure with fine tannins, and alluring balance. Bush, Campbell, Galante, Emerald Ridge, Silva, Hallberg, Goff, Widdoes, and Jentoft are all in the heart of Green Valley, and each contributes a unique variation of Green Valley fruit to heighten the complexity of the blend. Morelli Lane and Ruxton are high on Stoetz Ridge on the western edge of the Russian River Valley and offer a bit of warmer cherry fruit to the mix. Freestone is in the far southwestern corner of the appellation, and contributes its killer depth and spice to the base notes of the blend. All of these vineyards are Sonoma County Certified Sustainable.
Tasting Notes
Our 2016 Dutton Ranch Pinot Noir leads with high-energy fruit aromas of deep, dark black cherry leaping out of the glass. Plush black raspberry notes follow, complemented by a rhubarb earthiness and rose petal floral notes. In the mouth, the wine is both rich and lively, one of our favorite qualities of great Pinots, with juicy blackberry flavors edged with redwood and spice box. The finish is especially succulent, bringing you back for another sip.
Food Pairings
This crowd-pleaser of a wine offers versatility in pairing, matching with anything from a chunk of aged Gouda to eggplant parmesan, pasta or pizza to roasted game birds or lamb.
Vintage Notes
Our 2016 season got off to an early start due to the mild winter. A cool summer followed, giving us a long season that allowed our Pinots to develop slowly, packing the berries with flavor. The long growing season also gave us Pinots with great acidity and balance.
Winemaking Notes
The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing.
Technical Info
Alcohol: 13.5% Ta: 5.8 g/L pH: 3.60 Barrel Aging: 10 months in French oak (40% new barrels)
Vineyard Notes
Dutton Ranch farms over eighty unique vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley sub-appellation. The Dutton Ranch Pinot Noir blend represents our vision for the character of this special region: juicy berry fruit in both the nose and the mouth, solid structure with fine tannins, and alluring balance. Galante, Silva, Emerald Ridge, Widdoes, Martens, and Jentoft are all in the heart of Green Valley, and each contributes a unique variation of Green Valley fruit to heighten the complexity of the blend. Morelli Lane is high on Stoetz Ridge on the western edge of the Russian River Valley and offers a bit of warmer cherry fruit to the mix. Freestone is in the far southwestern corner of the appellation, and contributes its killer depth and spice to the base notes of the blend.
Tasting Notes
That density is apparent immediately in the nose of our 2015 Dutton Ranch Pinot Noir, which shows particularly lavish black raspberry aromas fringed with sweet violets and savory brambles. The plushness is heady, making you want to curl into the glass and luxuriate. The raspberry notes continue in your first mouth-coating juicy sip, riding on a wave of satin. Layers of black cherry and cedar brush reveal themselves as the wine sits in the glass. The sultry finish ends with a touch of blueberry and nutmeg.
Food Pairings
This would be an amazing match for mushroom crusted sturgeon, spice-rubbed duck, or Bellwether Farm’s Pepato cheese.
Vintage Notes
After three larger crop years, a cool and wet May in 2015 severely impacted our set this vintage, resulting in yields that were down nearly 50% in our pinot vineyards. The upside is that all that concentration was packed into the tiny clusters and berries that were produced.
Winemaking Notes
The fruit is hand sorted prior to destemming into small open top fermenters, where the must is cold-soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation. Each vineyard, or block, is fermented separately in order to afford optimization of each according to its needs, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring to allow the blend to marry. The final blend rests in barrel until late summer, when we bottle with minimal processing.
Technical Info
Alcohol: 13.5% Ta: 6.5 g/L pH: 3.57 Barrel Aging: 10 months in French oak (40% new barrels)
Vineyard Notes
Dutton Ranch farms over eighty unique, separate vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley sub-appellation, and our Dutton Ranch Pinot blend represents our vision for the character of this special region: juicy berry fruit in both the nose and the mouth, solid structure and fine tannins, and alluring balance. Galante, Silva, Emerald Ridge, Widdoes, Martens, and Jentoft are all in the heart of Green Valley, and each contributes their unique variation of Green Valley fruit to the complexity of the blend. Morelli Lane is high on the Ridge to the west of the Valley itself and offers a bit of warmer cherry fruit to the mix. Freestone is in the far southwestern corner of the Russian River appellation, and contributes its killer depth and spice to the low notes of the wine.