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2017 POE Van der Kamp Vineyard Pinot Noir Sonoma Mountain

America/United States, California
POE Van der Kamp Vineyard Pinot Noir Sonoma Mountain
Country America/United States
Region California
Appellation Sonoma Mountain
Winery POE
Vintage 2017
Color Red
Varietal(s) 100% Pinot Noir
¥7,150  (incl. tax)
Country America/United States
Region California
Appellation Sonoma Mountain
Winery POE
Vintage 2017
Color Red
Varietal(s) 100% Pinot Noir
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Data
Closure Natural Cork
Volume 750ml
Alcohol 13.0%
Product Code POE4PNVD17
Inventory In Stock
Owning & Enjoying

Tasting notes

Aromas of black cherry, orange rind, and succulent pomegranate offset earthy elements of spiced tobacco and flint. On the palate, silky tannins are balanced by subtle salinity. With vibrant acidity from the soil, warm red fruit from the sun, and depth of flavor from the old vines, this Pinot drinks beautifully with or without food.

Production

Viticulture

The Van der Kamp Vineyard lies at the very top of the eastern side of Sonoma Mountain, at a 1,400 foot elevation looking down on the town of Glen Ellen to the east and Bennett Valley to the northwest. Sonoma Mountain was once part of the Pacific Ocean floor, and thus has a patchwork of diverse soils, from Speckles loam, Volcanic Tuff and decomposed streambed. Sonoma Mountain itself has been inhabited for thousands of years, and Van der Kamp has been farmed for well over one hundred. The Marin and Sonoma tribe, the Coast Miwok, believed that the top of the mountain was where life first began, as they thought the world was born from the ocean floor. The Van der Kamp vineyard and surrounding areas were an important religious site, and still are to this day.


Van der Kamp was planted in 1953, making it the oldest Pinot Noir vines (still producing) in California. We tend to get a majority of these plantings, with a tiny bit coming from blocks planted later – in the 1970s.

Vinification

The grapes are picked at night around 22.5 brix, and delivered to the winery just before sunrise. We left 30% of the grapes whole cluster, and de stemmed the remaining fruit. The grapes were not sulfured, and thus fermentation occurred naturally with native yeast. We gently foot tread the tanks two to three times per day for two weeks. It was then pressed into barrel, and aged on the lees for 12 months in 30% new French oak, 70% neutral French oak before being bottled un-fined and unfiltered. We tend to use very little sulfur in our wines (only what is needed), so to preserve freshness we refrain from rackings other than just before bottling. It is therefore recommended that our wines are given a quick decant and a bit of air before enjoying!