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2016 Hartford Court Warrior Princess Pinot Noir


"The 2016 Pinot Noir Warrior Princess comes from several blocks in the Zena Crown vineyard, aged for 16 months in 29% new French oak and bottled unfined and unfiltered.  Medium to deep ruby-purple colored, it bursts from the glass with bold black cherries, black raspberries and blueberry scents with hints of spice cake, red roses and red licorice plus a touch of underbrush.  Full, rich and packed with perfumed black fruits, it has a plush texture and refreshing lift on the finish."  - Lisa Perrotti-Brown, Robert Parker Wine Advocate, February 2019

$70 QTY

Tasting Notes 

The wine has a deep ruby hue with complex aromas of Chinese five spice, sandalwood and dried rose petal; the framework of the wine’s aromatic profile is dark blueberry, red plum and blackberry. Focused aromatics are followed by complex flavors of fresh cherry, berry liqueur, violet pastille, allspice, and juniper. Fine grain tannins shape the persistent, spiced finish.

Vineyard & Vintage Character 

The 2016 Warrior Princess Pinot Noir is our third release from the Willamette Valley and is sourced from Oregon’s renowned Zena Crown Vineyard, which is situated near the Oregon ghost town of Zena, in the hills between Eola and Amity, Oregon. Our blocks are planted to several clones, including Pommard, Dijon 667 and 777.

The soils are predominantly basalt-based Jory series, which is volcanic in origin, mixed with marine sedimentary rocks and alluvial material. This soil tends to produce wines characterized by high tone blue and black fruits, with earth, allspice and tea components both in aroma and flavor. The wines have a firm tannin structure with density and weight.

The wines retain good acidity because of the influence of the Van Duzer corridor, which allows cool afternoon breezes to reach the Eola-Amity hills from the Pacific Ocean. We are excited to add this new release to our diverse lineup of Designated Vineyard wines.

Wine Details 

Oak: 100% French oak, 29% new

Time in oak: 16 months

Yeast: Uninoculated

Alcohol: 14.7%

TA: 5.5 g/L

pH: 3.68

Cases produced: 352