Seabold Eden Drift Pinot Noir 2018

Category
Rich and layered, with blue plum, sappy black cherry, red licorice, cinnamon, and preserved violets. A fruit-forward style and quite approachable in its youth, it also exhibits a serious structural capacity for aging.

What’s Cool
Why we think this wine is awesome!

Oldest continuing producing estate vineyard in California
Pinot Noir
Red
Still
750ml

Number of cases produced
Our producers only make a small amount of
each wine – these wines really are unique

116

AVA
American Viticultural Area, like a sub
region of designation, Calistoga, Rutherford etc.

Cienga Valley
San Benito County
California

Vine Age
Age of the vines that the wine is made from

20+
Organic
Maritime various microclimate

Vessel
What the wine ages in and how long

3rd fill Barrique Puncheon

Vineyard
Where was the wine was physically made

Eden Rift
2018

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59 in stock

£38.00

59 in stock

Seabold Eden Drift Pinot Noir 2018

Description

An incredibly complex vineyard consisting of a full range of altitudes and exposures, with flat valley floors climbing via terraces to high-altitude hills, facing every direction on the compass. Located in San Benito County, Eden Rift is the oldest continually-producing estate vineyard in California. The vineyard shares the same soils, climate, and grape clonal material as its famous next-door neighbor, Calera. First planted in 1849, the Cienega Valley sits atop the San Andreas Fault line. This narrow valley resides in the foothills of the Gabilan Range, where cold Monterey Bay air is channeled on its way to Mt. Harlan and Chalone. The soils in this area boast some of the highest concentrations of limestone in Western Hemisphere winegrowing regions.

NORTH SLOPE A naturally terraced lieu-dit that sits behind a hill, shielding the vines from Monterey Bay winds. Morning fog collects in this little nook, making it the coldest part of the property. ÉLÉVAGE Hand-harvested at night. Grapes are hand-sorted at the winery; this vintage allowed for 65% whole cluster retention. Native yeast fermentation takes place in stainless steel, after which the wine is tranferred to third-fill barriques and puncheons. After 15 months of aging, the wine is racked and bottled unfined and unfiltered

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