Product Description:

"Medium ruby in color, the Poco a Poco Pinot Noir shows bright cherry-tart, raspberry licqueur, lavender, and brambly fruit aromatics that soar from the glass. This is mirrored on the palate, complemented by subtle accents of cocoa and dried red fruits. The Pinot finishes silky smooth, long and expansive on the palate." - Wine Buyer Stephen C. Fahy, DWS

Perfect for those of you seeking the elegance of beautifully made Pinot Noir, the 2013 Poco a Poco Pinot hails from a biodynamically-farmed century+ year old estate set above the fog line only 9 miles from the Pacific. This is a wine whose beauty is found in its subtleties. With aromatics that soared form the glass, we raved about this wine’s “bright cherry-tart, raspberry licqueur, lavender, and brambly/dried red fruits!”

This is a wine made by terroir-specialist Porter Bass that showcases the cool-climate flavors of the region as best expressed through Pinot Noir.

Timing on this offer couldn't be better, especially for those of you looking for elegant, terroir-driven elegant Pinot Noir, akin to what many have characterized as the “New California Wine” (nod to Jon Bonne).

"The Porter Bass Estate sits just up in the hills that overlook the small town of Guerneville, CA (below the fog line, 9 miles from the Pacific Ocean).The vines struggle to ripen each year, providing the perfect environment to make balanced expressions of Coastal Russian River Valley wines. The property is 25 acres under vine (primarily planted to Pinot Noir and Chardonnay, with a 2 acre Zinfandel parcel named Dot’s Garden).

The Bass family found this run-down, century-old, vineyard in 1980 and began the arduous process of reviving the vines. Decades of farming-induced erosion had left the soil sustaining only poison oak and blackberries. They looked to Biodynamic and organic farming strategies to create life in the soil and renew the vineyard's vitality.

In the winemaking the human influence is limited as much as possible. When the grapes arrive at the winery they ferment with indigenous yeasts. This imparts a greater sense of place in the wine. In the red wines the fruit is not crushed, only the stems are removed, leaving the whole berries. This gives a slower start to the fermentation and results in a greater expression of freshness. As the wines age they gain complexity but do not suffer from the premature aging that comes with over-ripe fruit. Gentle handling of the wine, using gravity flow, and minimizing the use of machines in production helps to preserve the vitality of the wine. The amount of new oak is limited to less than 40 percent. The wine is bottled unfined and unfiltered." -Winery