93 points - James Suckling
“Very pretty red with plum and forest floor aromas and flavors. Hints of walnut and mushroom. Full body, round and soft tannins and a flavorful finish. Fuller style but all there. Real California pinot." - James Suckling
This Beringer Sonoma Coast wine is 100% Pinot Noir and displays cool climate hallmark aromas of red cherry, strawberry and black tea. The inviting aromas lead to a lush, juicy palate where the red fruit flavors standout alongside touches of clove and allspice adding depth and complexity. The generous fruit is balanced by the bright acidity you would expect from a cooler climate making this a wellrounded wine.
The 2014 growing season throughout the Sonoma Coast AVA was a long, easygoing and modestly warm season which allowed the luxury of picking fruit at the optimum time. Another year of dry conditions produced small berries with concentrated fruit flavors, color, and depth. Harvest started early and with no concentrated heat spikes or rain influence most fruit arrived to the winery in pristine condition. Overall, it was an excellent growing season, resulting in rich, expressive wines with deep concentration of flavors and balanced acids. Grapes for the 2014 Sonoma Coast Pinot Noir were harvested between August 29th and September 8th.
The Pinot Noir grapes for this wine were selected from vineyards along the Sonoma Coast region of Sonoma County. Sonoma Coast obtained its AVA status in 1985 and the area extends from San Pablo Bay in the south to the border of Mendocino County in the north. The region is unique and well-known for its cool and sometime foggy climate due to its close proximity to the Pacific Ocean. For the 2014 vintage of the Sonoma Coast Pinot Noir fruit was sourced from the Grace Benoist Ranch, La Petite Etoile vineyard as well as the illustrious Emeritus Vineyard in the Russian River Valley.
To ensure a seamless and expressive finished wine, the Pinot Noir grapes were handled extremely gently from vineyard to winery. After arriving in the winery, the grapes underwent a three day cold soak prior to fermentation. After fermentation, the free run juice was drained and sent to barrel to complete malolactic fermentation. The wine was aged for ten months in 100% French oak (30% new) before being assembled and bottled.