Sterling Vineyards Pinot Noir Vintner's Collection
90 Ratings
Detail
90 Ratings
Sterling Vineyards Pinot Noir Vintner's Collection

Wine Description

(From 2013 Vintage) Vibrant acidity balances the focused fruit flavors, and ten months of aging in French oak gave this wine charming vanilla nuances.

Winemaker's Notes

We sourced the majority of our Pinot Noir from Edna Valley, which we like for its distinctively cool climate, ideal for this varietal. Near the town of San Luis Obispo, this valley has a unique east–west alignment that allows fog to funnel in from the Pacific. This results in temperate days and a long growing season, producing Pinot Noir with ripe tannins and aromatic black-cherry notes. The fruit from Monterey carries a more brambly minerality, adding balance and complexity. One of the most difficult wines to make, Pinot Noir is fickle and demanding, requiring delicate handling and careful attention. After the fruit was harvested and brought to the winery, it was allowed a three-day cold soak, which prevented the onset of fermentation and allowed the gentle extraction of bright fruit flavors and dark colors. We then fermented the wine in stainless steel tanks, incorporating the skins and juice with regular pump-over. To knit together the flavors and impart complexity and structure, we barrel aged the wine for seven months.

Shipping Information

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We sourced the majority of our Pinot Noir from Edna Valley, which we like for its distinctively cool climate, ideal for this varietal. Near the town of San Luis Obispo, this valley has a unique east–west alignment that allows fog to funnel in from the Pacific. This results in temperate days and a long growing season, producing Pinot Noir with ripe tannins and aromatic black-cherry notes. The fruit from Monterey carries a more brambly minerality, adding balance and complexity. One of the most difficult wines to make, Pinot Noir is fickle and demanding, requiring delicate handling and careful attention. After the fruit was harvested and brought to the winery, it was allowed a three-day cold soak, which prevented the onset of fermentation and allowed the gentle extraction of bright fruit flavors and dark colors. We then fermented the wine in stainless steel tanks, incorporating the skins and juice with regular pump-over. To knit together the flavors and impart complexity and structure, we barrel aged the wine for seven months.