Original: $32.99
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$9.90The Story
The Valliant Pinot Noir showcases the bright, fruit-forward nature of Pinot Noir grown along California’s Central Coast. The cool, maritime influences of the Pacific Ocean provide the fruit an extended period on the vine whereby the grapes develop increased flavor. In the bouquet, this bottling shows notes of wild berries, spiced cranberry, black cherry as well as purple flowers and vanilla cream. Replete with acidity, the wine shows medium weight with supple tannins and a long, chalky finish.
Eden Rift is the oldest continuously producing estate vineyard in California. Located just 20 miles from the Monterey Bay, the 120-acre estate rests on the San Andreas Faultline and is part of the Cienega Valley AVA.
Sourced exclusively from Eden Rift Vineyards in the Gavilan mountains, 20 miles from Monterey Bay, this wine is primarly comprised of “Dijon” clones - 115, 777 & 828. Vinified in separate lots, all the fruit was gently crushed, de-stemmed, and fermented in open-top tanks on native yeasts. Once pressed, the wine was transferred to French oak barrels from assorted coopers. Ultimately, the wine was barrel aged for ten months before being bottled in September.
Description
The Valliant Pinot Noir showcases the bright, fruit-forward nature of Pinot Noir grown along California’s Central Coast. The cool, maritime influences of the Pacific Ocean provide the fruit an extended period on the vine whereby the grapes develop increased flavor. In the bouquet, this bottling shows notes of wild berries, spiced cranberry, black cherry as well as purple flowers and vanilla cream. Replete with acidity, the wine shows medium weight with supple tannins and a long, chalky finish.
Eden Rift is the oldest continuously producing estate vineyard in California. Located just 20 miles from the Monterey Bay, the 120-acre estate rests on the San Andreas Faultline and is part of the Cienega Valley AVA.
Sourced exclusively from Eden Rift Vineyards in the Gavilan mountains, 20 miles from Monterey Bay, this wine is primarly comprised of “Dijon” clones - 115, 777 & 828. Vinified in separate lots, all the fruit was gently crushed, de-stemmed, and fermented in open-top tanks on native yeasts. Once pressed, the wine was transferred to French oak barrels from assorted coopers. Ultimately, the wine was barrel aged for ten months before being bottled in September.
