Vibrant and energetic, the 2019 Olivet Lane Pinot Noir leaps into the nose with ripe cherry, plum, black pepper, and cola spice. On the tongue, raspberry, pomegranate rind, complimented by mixed wild mushrooms and light floral stem tannins.
The Olivet Lane Vineyard is a heritage site, with the distinction of being among the earliest plantings of Pinot noir in the Russian River Valley. The vineyard was established in 1975 by the Pellegrini family, with 20 original acres planted to heirloom clone Martini Pinot noir. The Olivet Lane Vineyard features an undulating benchland of well-drained, gravelly, clay loam soil. Located just east of the Laguna de Santa Rosa, the vineyard is situated in the heart of Russian River Valley Appellation. The fog that defines our growing region lingers in our low-elevation neighborhood, protecting it under a cool white blanket from evening through the morning. These long, cool nights retain natural acidity in the grapes and support the distinctive bright fruit character of the wines.
The Olivet Lane Vineyard is situated in the heart of the Russian River Valley’s low-lying Laguna de Santa Rosa Plain region, distinguished by the maritime fog influence sweeping up from the Pacific through the Petaluma Gap to the South. The cool climate extends the growing season, creating the opportunity for the grapes to ripen slowly and reach their full flavor potential while retaining their natural acidity, producing wines that are elegant and age-worthy.
Olivet Lane Vineyard Pinot Noir is carefully tended by hand from vineyard to bottle using artisanal methods and obsessive attention to detail to preserve the greatness of the fruit and achieve exceptional textural complexity. Harvested in the cool of the early morning fog, Olivet Lane Vineyard Pinot noir grapes are carried down the lane to the winery, where they undergo the process of hand-selecting and destemming. The berries are tipped gently to small open–top fermenters, where they typically reside for about 14 days. The onset of fermentation is delayed by chilling to allow 5 day period of cold-soak prior to fermentation to allow optimal extraction of color and flavor from the skins. During fermentation, the fermenting must is punched down several times daily to achieve gentle extraction. At the end of fermentation, the wine from each tank is maintained as a discrete lot, drained directly to barrels by gravity. Barrel aging takes place with a single racking of each individual barrel off primary lees in the spring. Our wine is handled minimally without pumping to preserve the delicacy and complexity of its texture.
Food Pairing Notes
Standing rib roast, mushroom risotto, topped with arugula