- BlendPinot Noir
- WinemakerMatt Taylor
- RegionCalifornia North Coast
- AppellationSonoma Coast
32 Winds Pinot Noir Sonoma Coast 2018
Price drops to $34.95 per bottle when you purchase 6 or more
94 points from Jeb Dunnuck, we have just over 10 cases at an extraordinary price – the best in the USA! Matt Taylor is a pinot master, whose resume includes Domaine Dujac and Napa’s iconic Araujo Vineyard. Somehow, despite consistently solid scores, Matt’s pedigree, and their revered vineyard partners...32 Winds is still under the radar – and that’s a good thing for us!
Love Jeb’s 94 point writeup so we’re just going to plant that right here:
“Moving to the Pinot Noirs, the base appellation 2018 Pinot Noir Sonoma Coast was 60% destemmed and spent 11 months in 20% new French oak. This gorgeous Pinot Noir displays lots of red and black raspberry fruits, notes of forest floor smoked earth, and a touch of graphite. With medium-bodied richness, a solid spine of acidity, building tannins, and straight-up beautiful balance, it's going to benefit from another year or two of bottle age and keep for a decade. It's beautifully done.”
Right? Couldn’t have stated it better. The fruit for this wine comes from two of the revered Martinelli family plots out on the western edges of the Russian River – Seven Mules and Moonshine Ranch. Mostly clay alluvial soils with tons of cobblestones and gravel scattered across the surface, and a smattering of Dijon clones – 115, 114, 113 – in addition to a Martinelli house clone, their 2010 Reserve. This is Sonoma Coast/Russian River at its finest – just tons of energy in this wine, hugely aromatic with boysenberries, plum jam, a bit of dark cocoa powder, sweet, roasted herbs, and tons of bright, focused flavors. Finishes up spicy and earthy with a touch of clove-y spice and even a bit of orange citrus. The production of these is so small, it’s pretty amazing to have a few to share. Grab it while we have it!
PAIRING IDEAS: A simple roast chicken is perfect! You really can’t beat Thomas Keller’s version, so get your Google on – I promise you, it is WAY easier than you’d suspect, with him being a 3-star Michelin man and all.