This document provides information on wines from various California wineries to be featured at an event focusing on sustainability and Pinot Noir. The first section lists wines emphasizing sustainability in their production. The second section pairs Pinot Noirs from different wineries and appellations. Background is given on each featured wine including tasting notes, winery and vineyard information, and vintage details.

1. SONOMA IN THE CITY HOUSTON
SUSTAINABILITY IN YOUR GLASS & PINOT IN PAIRS
Sustainability in Your Glass
Winery Wine Name Varietal Appellation Vintage Distributor
Gloria Ferrer Caves &
Vineyards
Royal Cuvée Brut Pinot Noir and
Chardonnay
Carneros 2007 Glazer’s
Rodney Strong
Vineyards
Estate Vineyards Chardonnay Chalk Hill 2014 RNDC
Land of Promise Terra de Promissio Pinot Noir Sonoma Coast 2013
Munselle Vineyards Coyote Crest Cabernet Sauvignon Alexander Valley 2010
Pinot in Pairs
Winery Wine Name Varietal Appellation Vintage Distributor
Emeritus Vineyards Hallberg Ranch Pinot Noir Russian River Valley 2013 Glazer’s
Gary Farrell Vineyards &
Winery
Hallberg Vineyard Pinot Noir Green Valley of
Russian River Valley
2013 RNDC
Papapietro Perry Winery Campbell Ranch Pinot Noir Sonoma Coast 2013 Chameleon
Davis Family Vineyards Campbell Ranch Pinot Noir Sonoma Coast 2013 Pioneer Wine
Company
LUTUM Gap's Crown Vineyard Pinot Noir Sonoma Coast 2013 Glazer’s
Fulcrum Wines Gap's Crown Vineyard Pinot Noir Sonoma Coast 2013 Jeroboam
Bruliam Wines Sangiacomo Vineyard Pinot Noir Sonoma Coast 2013 Dionysus Imports
MacPhail Family Wines Sangiacomo Vineyard Pinot Noir Sonoma Coast 2013 RNDC
Parmeson Wines Wildcat Mountain
Vineyard
Pinot Noir Sonoma Coast 2013 Branwar Wine
Distributing Co.
MacRostie Winery &
Vineyards
Wildcat Mountain
Vineyard
Pinot Noir Sonoma Coast 2013 RNDC

2. 2007 ROYAL CUVÉE BRUT
LATE DISGORGED
TASTING NOTES
A showcase for our estate vineyard, Gloria Ferrer has been perfecting the Royal Cuvée since we
served the first vintage to the king and queen of Spain in 1987. The blend that came together from
the 2007 growing season benefited from high cluster-counts and long hang time. That touch of extra
ripeness makes the 2007 Royal Cuvée a particularly profound statement about the quality of fruit
being grown on our Carneros estate.
pH: 3.17 TOTAL ACIDITY: 0.75 g/ 100mL
ALCOHOL: 12.5% DOSAGE: 12.5 g/L
BLEND: 67% Pinot Noir, 33% Chardonnay APPELATION: Carneros
WINEMAKER NOTES
The wine opens with green apple, citrus and honey on the nose. This continues into the mouth
adding black cherry and brioche with Asian pear. The mouse is fine textured and creamy. Light
mineral character and Meyer lemon continue into a long crisp finish.
FOOD PAIRINGS
This wine pairs beautifully with a wide variety of appetizers ranging from toasted almonds and
marinated olives to fried calamari or seared scallops. Enjoy it with Brie or aged Gouda cheese,
steamed mussels and delicate cream based fish and chicken entrees. Seasoning affinities
include citrus peel and tarragon.
2007 VINTAGE NOTES
A mild, frost-free spring with below average rainfall produced slightly early bud break. Bloom finished
in May, undisturbed by rain or heat. Although clusters and berries were small, cluster counts were
high, allowing thinning to desired crop levels. Three 100-degree-plus days at the end of August were
followed by nearly four weeks of moderate temperatures. Long hang time with heat spikes produced a
cool, orderly harvest with no dehydration or dimpling of the berries. The fruit was sound, ripe and
with dark color, concentrated flavors and excellent acidity – all in all, an outstanding vintage.
WINEMAKING
• 100% whole cluster pressed.
• 100% free-run juice.
• 100% fermented in stainless steel tanks at 55-60° F to retain vibrancy and freshness.
• 15 wines selected from our best press fraction, cuvee, to make this wine.
• This wine was aged sur-lie in our caves for over 7 years during its second fermentation before
disgorging.

3. 128
29
P
acific
O
ce
a
n
PETALUMA
GAP
DRY CREEK
VALLEY
ROCKPILE
BENNETT
VALLEY
SONOMA
MOUNTAIN
PINE MOUNTAIN
CLOVERDALE PEAK
DIAMOND MT.
DISTRICT
CALISTOGA
SPRING
DISTRIC
SONOMA
VALLEY
MOO
MOUN
SONOMA
COAST
RUSSIAN RIVER
VALLEY
CHALK HILL
ALEXANDER
VALLEY
FORT ROSS
SEAVIEW
GREEN
VALLEY
KNIGHTS
VALLEY
Jenner
Bodega Bay
Jimtown
Calistoga
Cloverdale
Santa Rosa
S
Petaluma
Sebastopol
Forestville
Windsor
Geyserville
Healdsburg
Fort Ross C
MARIN
COUNTY
SONOMA
COUNTY
Chalk Hill
Arata
Chalk Hill
Pleasant
WINERY AND
TASTING ROOM
RODNEYSTRONG.COM
© 2015 Rodney Strong Vineyards, Healdsburg, CA #RS4000108 Place Matters. SONOMA COUNTY, CALIFORNIA
RODNEY STRONG
chardonnay
CHALK HILL
OUR STORY
At Rodney Strong Vineyards we focus on modern artisan winemaking,
exclusively from Sonoma County, California. Our family-owned winery is
committed to quality wines and to protecting our resources for the future.
We are solar powered, certified sustainable, practice Fish Friendly Farming
and Sonoma County’s first carbon neutral winery.
HISTORY
In 1965, our founder Rod Strong was the first to plant Chardonnay in what
would later be recognized as the Chalk Hill American Viticultural Area
(AVA), established officially in 1983. He recognized the region as distinct
from the rest of Russian River Valley for its unique, volcanically-derived,
chalky white ash soils, which impart a subtle mineral character
to wines grown there.
THE VINTAGE & VINEYARD
A mild, dry winter encouraged early bud break in Sonoma County in
2014. The growing season was very warm overall, but tempered by some
overcast days in late July and late August plus a heavy drizzle in early
September. Our Chalk Hill Chardonnay was harvested August 20 through
September 15 under ideal conditions.
TASTING NOTES
Barrel fermentation in new and seasoned French oak added toasty vanilla
and spice complexities. During the twelve months of barrel aging, we
regularly stirred the “lees” in barrel, which imparts an elegant fullness and
creamy texture on the palate. In the glass, the wine is both creamy and
crisp, with flavors of golden delicious apple, Meyer lemon, baking spices
with a hint of minerality on the long finish. Enjoy over the next one to
three years with soft cheeses, fresh crab or roasted pork loin.
2014 CHARDONNAY
ESTATE VINEYARDS
WINEMAKER Rick Sayre and
Justin Seidenfeld
ALCOHOL 14.5%
TA 0.66 g/100 mL
PH 3.25
APPELLATION Chalk Hill
VARIETAL 100% Chardonnay
CELLAR &
FERMENTATION
97% barrel fermented in
French oak barrels for
12 months, 3% stainless steel

4. This wine was aged in 60% new French oak for 15
months. An opaque, dark ruby colored Pinot
Noir with aromatic bouquet of pomegranate
blossom, ripe blueberries and fragrant English
rose. This medium bodied wine has a seamless
textureandfocusedacidity,whichcarriesarich
dark fruit character toward the mid-palate.
The tannins are silky with a lush lingering
cherryandripeblackcurrantsonthefinish.
Tasting Notes
Grape Varietal: Pinot Noir
Clones: 115 and 777
Appellation: Sonoma Coast
Alc: 14.2%
m a de w i t h gr a pes grow n at
terra de promissio
landofpromisewine.com
A C O A S TS O N O M A
PINOT NOIRT
2 0 1 3

5. MUNSELLE VINEYARDS
2010 COYOTE CREST CABERNET SAUVIGNON
The 2010 Coyote Crest Cabernet expresses the characteristics Alexander
Valley Cabernet is known for – big, bold flavors. It’s beautiful to look at
and even better to drink! The wine displays a deep, clear color of garnet red
in the glass. Notes of earth-ripened cherries and dark chocolate on the nose
lead to flavors of blackberry and plum on the palate, before concluding with
a satisfyingly smooth finish.
This cab is the perfect partner for beef and pork dishes, and pairs sublimely
with Dry Jack, Gruyere, Barely Buzzed, Brillat Savarin and Picolo cheeses.
This wine can be enjoyed now, or savored in years to come.
- Cheers!
WASSON RANCH – COYOTE CREST BLOCK
Coyote Crest is contained within the Wasson Ranch, purchased by our
grandparents, Fred and Ruby Wasson, in 1942. It remained as open, rolling
hillside pasture until they planted it to grapes in late 1970’s.
The property provides wide-ranging, majestic views from north of
Geyserville to southern tip of the valley and it’s soils are characteristic of
the eastern hillsides of Alexander Valley – rich in nutrients and shale-based
for good drainage.
Coyote Crest vineyard was named for the path walked by coyotes, year
after year, from wooded canyons across our knoll to neighboring
properties. When standing at Coyote Crest, you’ll be mesmerized by the
beauty you see. We hope you’ll be equally mesmerized by the quality of the
wine your taste.
3763 Hwy 128
Geyserville, CA 95441-9430
MUNSELLEVINEYARDS.COM
TECHNICAL
INFORMATION
APPELLATION: Alexander Valley
VINEYARD
SOURCES:
100% Wasson
Vineyards, Coyote Crest
VARIETAL
COMPOSITION:
100% Cabernet
Sauvignon
HARVEST DATE: October 19, 2010
COOPERAGE: 100% French, 50% New
MATURATION: 30 months
ALCOHOL: 15%
pH: 3.67%
MALOLACTIC: 100% Complete
BOTTLING DATE: April 2013
PRODUCTION: 194 cases
VINEYARD DETAILS
BLOCK: Coyote Crest
YEAR PLANTED: 1994
ACRES: 5.22
ROOTSTOCK: 110R, 1103P
CLONE: 337
SPACING: 7’ X 10’
VINES/ACRE: 622
SOIL TYPE: 100% SuF
(Souther-Laughlin
Loames)
PRODUCTION: Average Production 5
tons/acre

7. Emeritus Vineyards :: 2500 Gravenstein Hwy North :: Sebastopol, CA 95472
inquiry@emeritusvineyards.com :: 707-823-4464
2013 EMERITUS, HALLBERG RANCH RUSSIAN RIVER VALLEY
ESTATE GROWN, PRODUCED AND BOTTLED PINOT NOIR
Vintage Notes:
They say that lighting doesn’t strike twice, but it did for Emeritus Vineyards. The
2013 growing season was almost a mirror image of 2012. It began with a very
warm spring followed by moderate summer temperatures. The vineyard
developed evenly through flowering, verasion. We saw very uniform ripening.
The quality was better than in 2012 with more concentration and color. Even
with a larger-than-usual crop the berries remained small because of dry farming.
There were no heat spikes during harvest so all of the fruit was able to be picked
at optimal ripeness. The fruit reached full maturity with lower sugar levels and
smaller berries which is what we’ve come to expect from our dry farmed
vineyards.
Winemaker’s Tasting Notes:
Hallberg Ranch shows both an extroverted and introverted nature. Cool fruit and spice shape the
wine. It is medium to light bodied. This vintage possess finesse and power with layers of berry,
forest floor and oak spice. The wine is graceful with new world qualities and a character
reminiscent of old-world charm.
—Nicolas Cantacuzene
Appellation Russian River Valley (Sebastopol)
Vineyard Source Hallberg Ranch
Soil Series Goldridge Sandy Loam underlain with Sebastopol Sandy Clay Loam
Varietals Pinot Noir
Barrel Program French Oak, 25% new, aged 10 months
Price $43

8. G a ry F a r r e l l
Vineyards & Winery
10701 Westside Road, Healdsburg, CA 95448 ~ 707 473 2900 ~ garyfarrellwinery.com
Vineyards
Named for its previous owners, the 100-acre Hallberg Vineyard is today owned and
managed by wine industry veterans including vineyard manager Kirk Lokka. Nestled in
the Green Valley sub-appellation, the site enjoys refreshing daytime breezes and cool
nighttime temperatures. The strong marine influence means less severe daily tempera-
ture shifts so the vines never completely shut down, producing fruit with deep, dark
color, great structure, silky tannins, darker fruit flavors and earthy characteristics. This
blend is a composition of many of the best blocks on this cool, foggy vineyard site,
which include clones 667, 777, 828, Pommard and a mysterious “suitcase” selection.
Vintage
After the excellent 2012 harvest, growers couldn’t have imagined that Mother Nature
would bestow upon us yet another amazing and bountiful harvest full of clean and opti-
mally ripened fruit. Moderate temperatures in the 80s combined with cool nights, foggy
mornings and dry, sunny days allowed for slow, steady development of sugar, flavor
and phenolics, while the acidity held on all the way through to maturity. Harvest began
earlier than usual and kicked into full speed rather quickly as Chardonnay and Pinot Noir
were ready at the same time. The season was a bit odd in comparison to previous years
in that Chardonnay ripeness advanced more quickly than Pinot Noir when the order is
usually quite the opposite. We scrambled to harvest as much Chardonnay as possible
and then steadily began bringing in the red varietals that seemed to maintain excellent
concentration, color and acidity.
Winemaking
Grapes were harvested in the cool morning hours then brought directly to the winery.
After a careful hand sorting, the fruit was partially de-stemmed (leaving a small
percentage of whole clusters to add structure, spice and terroir) then transferred to
small, open-top tanks with cooling jackets. The juice was chilled to 45°F then allowed
to cold soak for 5-7 days before fermentation was started. During fermentation, the cap
was punched down twice per day, with an occasional, gentle juice pump-over through
a screen, only as needed to cool the fermentation and give the yeast a boost of oxygen.
After fermentation, the newly fermented wine and its solids were allowed to sit in tank
for 10-15 days of extended maceration, a period during which the tannins soften and
the primary fermentation esters develop more complexity. The wine was then gently
pressed off the skins and seeds, inoculated for malolactic fermentation and racked into
40% new French oak barrels (light and medium toast François Frères, Ana Selection,
Chassin, Remond and Ermitage) for 14 months of barrel aging on primary lees. The
wines were racked off the primary lees only once, just before bottling.
Tasting Notes
This rich and savory wine is quintessential Hallberg. Aromas of freshly picked
huckleberries, wild mushrooms, cedar and just a hint of eucalyptus mingle harmoniously
in the glass. On the palate, this wine is expressive, yet refined and follows the aromatics
with deep, rich, earthy flavors of blackberry compote, bay leaves, cardamom and baking
spices. The texture is silky and elegant, yet powerful, with a strong and mouthwatering
backbone of acidity that is complemented by mouth-coating tannins. The flavors and
texture linger on the palate long after the wine itself is gone.
TECHNICAL INFORMATION
Appellation
Green Valley,
Russian River Valley
Vineyards
Hallberg Vineyard
Composition
100% Pinot Noir
Fermentation & Aging
14 months in 40% new
French oak
Alcohol
14.1%
pH / T.A.
3.44 /6.7 gm/L
Production
1,290 Cases
Bottling Date
January 21, 2015
Release Date
September 2015
Suggested Retail Price
$55
2013 Hallberg Vineyard Pinot Noir
Russian River Valley

9. 2013
campbell ranch
SonomaCoast
P I N O T N O I R

10. Handcrafted Wines From Earth Friendly Farming
52 Front Street, Healdsburg, Sonoma County, California 95448 • TOLL-FREE: 886-338-9463 • daviswines.com
At Davis Family Vineyards, we believe wine is an essential element in a rich and passionate
life. In our quest for palatal perfection, our goal is for every wine to be a true, natural
reflection of the vineyard from which it came, as well as the vintage in which it was grown.
Awards and Accolades
Sonoma County Harvest Fair- GOLD
In The Vineyard
Campbell Ranch Vineyard is located just west of
the town of Annapolis in the Northern corner of
the Sonoma Coast appellation. Site is everything
to us – this vineyard is a premier example. The
vineyard is perched at 1,000 ft elevation, above
the fog/clouds and the Pacific coastline. The
proximity to the ocean keeps the vineyard site
extremely cool, yet the elevation ensures
continuous sunshine on the vines. The soil is
calcareous coastal sandstone and closely spaced
vines are planted to multiple Dijon clones. All of these factors combined help deliver a beautiful Pinot
Noir – bright acidity, balanced yet rich vibrant fruit and refined mouth coating tannins.
In The Winery
At Davis Family Vineyards we strive to highlight the unique characteristics that make fruit
from each vineyard, from each varied mico-climate, so very special and unique. All of our
Pinot Noir is aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one year
old, and 1/3 are 2 year old. In doing so, we are able to benefit from the finesse and structure
of barrel aging, while not overwhelming the varietal characteristics of Pinot Noir.
Guy tastes through and then hand selects his favorite barrels for the single vineyard bottling
of the Horseshoe Bend Pinot Noir. The remaining barrels are then used in our Russian River
Valley blend.
The fermentation was conducted using native yeast in small, temperature controlled, open
top fermentors. Gentle punch downs were done over a 3-4 week fermentation, after a 5-7
day cold soak. The Pinot is then pressed and transferred directly into barrel, using gravity
flow.

11. 2013 GAP’S CROWN VINEYARD
PINOT NOIR
TASTING NOTES
With a delicate nose, this wine displays aromas of juicy mountain
strawberry, floral accents and fresh sea breeze. On the palate, an
ultra smooth mouthfeel with mellow tannin is matched with bright
red fruit and minerality. We expect this wine to age quite well due
to its incredible balance.
NOTES FROM THE WINEMAKER
Gap’s Crown benefits from unique rocky soils and excellent drainage,
leading to fantastic conditions for Pinot Noir. The grapes were harvest-
ed on two different nights to maintain ideal ripeness. The fruit was
destemmed and underwent a five-day cold-soak prior to fermentation.
The wine was then pressed into French oak barrels, (33% new) where it
stayed for 15 months before being racked and bottled unfiltered in
December 2014.
Gap’s Crown Vineyard
100% Pinot Noir
Sonoma Coast/Sonoma County
Harvest dates: August 31st and September 5th, 2013
Brix at harvest: 23.9
pH at harvest: 3.29
Finished alcohol: 13.9
12 barrels produced
LUTUMWINES.COM | LOMPOC, CALIFORNIA | INFO@LUTUMWINES.COM | 805.345.6544
Soil Type: GOULDING-TOOMES COMPLEX Slope: 9-50% (eroded)

12. TASTING NOTES:
ALCOHOL CONTENT BY VOLUME: 14.2%
CASES PRODUCED: 216
WINEMAKER: David Rossi
Bright crimson
hues. Ripe floral
nose of earth, sweet
spice, and cherries
jubilee. Berries,
spice, mineral, and
dried herb on the palate.
Silky with soft acid and
fine grained tannins. Well
balanced with a very long
finish.
CELLAR:
barrel aging: 15 months
barrel regime:100% French Oak, 45% new
cooperage: Remond
bottled: December 22, 2014
vineyard
s o u r c e :
WWW.FULCRUMWINES.COM
www.fulcrumwines.com info@fulcrumwines.com 732-610-9602
CLONES: 667 and 828
2013
Gap’s Crown
Vineyard
Sonoma
Coast
Pinot Noir
100%Gap’s Crown Vineyard

13. 2013 Sangiacomo Vineyard Pinot Noir
With more palate weight and heft
than the 2012 vintage, the 2013
bottling showcases black cherry and
Santa Rosa plum wrapped in
sandalwood and sweet tobacco.
Velvety tannins add dimension to a
rich mouthfeel. Drink 2014-2022.
Vineyard:
Even the Western edge of the Petaluma Wind Gap had an early harvest in 2013. We harvested our Sangiacomo
fruit on 9/26/13, around two weeks earlier than 2012. We took 2.0 tons of Sangiacomo vineyard fruit, equal parts
clone Pommard and clone 115.
Harvest:
The fruit for our 2013 Sangicaomo Vineyard Pinot Noir was hand harvested on September 26, 2013. The grapes
were hand-sorted and de-stemmed to 100% whole berry the same day. Our allocation was 2.0 tons split between
clone Dijon 115 and clone Pommard. The truck sample yielded the following measurements:
°Brix: 24.2 (Pommard)/ 24.3 (155)
pH: 3.46/ 3.59
TA: 6.3 g/L & 5.8 g/L
Fermentation:
Bruliam pinots follow a 5-day cold soak protocol. I split the clones between a macrobin and a small wooden
fermentor. I filled the wooden bin with 100% Pommard clone, using RC212 yeast (9/30/13). The remaining fruit, a
mixture of 115 and Pommard pinot noir, was fermented in a macrobin using 3001 yeast (9/30/13). The dry wine
was barreled down and pressed on 10/5/13. I inoculated for secondary fermentation in barrel using Oenococcus
Oeni Viniflora CH16.
Barrel Aging:
The wine was aged for 10 months in 25% new French oak from Remond. The remaining oak is seasoned French
wood.
Blending:
Our small allocation of Sangiacomo Vineyard pinot noir is a mixtures of clones 115 and Pommard.
Bottling:
We bottled this wine on August 20, 2014. The wine was aged in bottle for 8 months prior to our March 2015
release date.
About Bruliam Wines
Bruliam Wines is a boutique producer of single vineyard premium wines. Established in 2008 by Kerith and Brian
Overstreet, “Bruliam” is an amalgamation of our three children’s names. We strive to craft world class wines and
use 100% of our profits to support charitable endeavors. Since our 2008 inception, Bruliam has donated to over 65
unique, charitable organizations selected by our mailing list members and restaurant partners. We’ve extensively
documented our start-up and on-going growth on our blog. For more information, please visit us at
www.bruliamwines.com.

14. HARVEST
Date: September 26, 2013
Harvest Brix: 25 Brix
Appellation: Sonoma Coast / Petaluma Gap
Vineyard: Sangiacomo Vineyard, Penngrove, CA
Clones: 115 and Pommard
pH: 3.66 | TA: .56 gms/100ml | Alc: 14.5%
10 barrels handcrafted (482 4.5L cases)
CA Suggested retail: $49
Release Date: Spring 2016
James MacPhail, Winemaker
VINEYARD
WINEMAKING
Grapes are hand-picked, hand sorted twice, 100% de-stemmed
Six day cold maceration
Native fermentation
Native malolactic fermentation in barrel
Battonage weekly for three months
Aged 11 months sur lie in French Oak, 28% new, balance once and twice filled
New French Oak Coopers: Dargaud & Jaegle Sel. #4, Atelier COF (steam bent)
Taransaud Ref. 522, Saury Aromatic
Bottled 100% unfined & unfiltered August 19, 2014
BY THE NUMBERS
AVAILABILITY
MY NOTES:
2013 SANGIACOMO PINOT NOIR
SONOMA COAST
macphailwines.com 707.824.8400 MacPhail Tasting Lounge 707.433.4780 Winery
S
O
N
O
M
A
C
O
A
S
T
93 pts| Pinot Report
91 pts| Wine Advocate
90 pts| Burghound
2012 ACCOLADES
“I’ve always been inspired by the
Sangiacomo family, and the multiple
generations that represent one of
Sonoma’s most beloved farming families.
Their history and appreciation for the
land translates to the glass, where Pinot
Noir from this Petaluma Gap vineyard
formed from ancient river bottom,
cobbled with stones, and recognizable for an earthy, savory signature is sometimes called
sexy and full-throttle. Silky and smooth right now, bright red fruits led by raspberry and
maraschino cherry layer next to darker red expressions of red plum accented with cocoa,
pepper and cedar. Full-bodied and sturdy, yet capable of showing some Sunday go to
Church restraint, it’s once again destined to be one of our most talked about and well
appreciated wines of the vintage.”

15. ParmesonWines.com | info@parmesonwines.com | 707.385.1969
Tech Notes
Production: 266 cases
MSRP: $39
Alcohol: 14.5%
pH: 3.44
Residual Sugar: 0.13 g/L
Composition: 100% Pinot Noir, Clone 667
Harvest Date: 9/19/2013
Aging: 11 months in 100% French Oak, 25% New
Bottling Date: 8/25/2014
Accolades
Gold Medal – 2016 San Francisco Chronicle
Bronze Medal – 2016 Houston LSR Uncorked
2013 Pinot Noir | Sonoma Coast | Wildcat Mountain Vineyard
Tasting Notes
Brimming with stewed cherries, spices and hints of savory herbs,
this Pinot Noir is sure to be the star at any dinner party. Silky
tannins, combined with a rich mouthfeel, and great acidity make
this an incredibly versatile wine that can pair with many dishes.
Our favorites include roasted lamb chops and mushroom risotto.
It could easily pair with roasted chicken, turkey, salmon and
pastas.

16. 2013 Pinot Noir
Wildcat Mountain Vineyard
ORIGIN: The grapes for this Pinot Noir came exclusively from our Wildcat Mountain
Vineyard, owned by Steve MacRostie and his partners Nancy and Tony Lilly. Here the vines
dig into the sparse volcanic soil and stand firm against the strong winds that race in off of the
Pacific Ocean most afternoons. This fog-shrouded mountaintop vineyard is a classic Sonoma
Coast site, cool and challenging, and produces wines of great distinction.
VINEYARD NOTES: 2013 had ideal temperatures and growing conditions. The fruit came
in the door healthy, ripe and luscious. The grapes that made the Wildcat Mountain wine came
from Arrow block and Hill block which were planted in 2002. The fruit was hand harvested
in the cool early morning on September 10th, 2013.
WINEMAKING NOTES: The fruit was gently destemmed into small open-top fermentors,
using state-of-the-art equipment and procedures to avoid any pumping of must. Inoculation
with select yeast strains followed a three-day cold soak, and the caps were managed with a
combination of pumpovers and punchdowns. The fruit, clone 115 from Arrow Block, is an
early ripening Dijon clone that added lively fruit aromatics. The pommard from Hill block
introduced structure and acidity. After 12 months of ageing in exclusively French oak barrels,
of which, 43% were new. We bottled in October of 2014.
TASTING NOTES: Dark garnet in color, the nose is layered with red cherry and cinnamon
spice. The palate is dominated with cocoa and leather giving this wine a strong mid palate and
a lengthy finish.
This vintage produced 887 (9L) cases.
Suggested Retail Price $54
MacRostie Winery and Vineyards PO Box 340 Sonoma, CA 95476 707.996.4480
Fax 707.996.3726 • info@macrostiewinery.com • www.macrostiewinery.com