95 POINTS -
"The 2016 Hartford Court Pinot Noir Muldune Trail is medium to deep ruby-purple colored and charges boldly from the glass with intense scents of raspberries, black cherries, pomegranate, and redcurrants with touches of fungi, bay leaves and rose hip tea. Medium to full-bodied with a firm, fine-grained foundation and oodles of freshness, it delivers powerful black and red berry layers and a long fruity finish." - Lisa Perrotti-Brown, Robert Parker Wine Advocate, October 2018
Tasting Notes
This mountain-grown wine expresses ripe fruits of the warm days and the acid balance from the cool nights. Vibrant fruit aromas of blueberry, raspberry and plum are the hallmarks of the aromatics along with a subtle cedar/cigar box note. These aromatics lead into intense flavors of berries and spice in this structured yet lively Pinot Noir.
Historic Acclaim
2016: “Outstanding” 95 points Robert Parker’s The Wine Advocate
2015: Outstanding" 95 points, Jeb Dunnuck.com
2015: “Outstanding” 94+ points Robert Parker’s The Wine Advocate
2014: “Outstanding” 94 points Robert Parker’s The Wine Advocate
2013: “Outstanding” 94 points Robert Parker’s The Wine Advocate
2013: “Outstanding” 90-92 points Antonio Galloni, Vinous
2012: “Outstanding” 93 points Robert Parker’s The Wine Advocate
Vineyard & Vintage Character
In the Anderson Valley of Mendocino County the local residents speak an obscure dialect of English known as Boontling, which developed in the late 1800s. The “Muldune Trail” was a term used in Anderson Valley lore often describing the road traversing the ridge to Ukiah. There are other definitions of hitting the “Muldune Trail” that we will leave to the reader to discover! Our blocks within this estate-owned vineyard are located in the hills above Anderson Valley just below a 2,000 foot elevation, making it our highest elevation site. Planted to Dijon clones 115 and 667, we see another expression of Anderson Valley Pinot Noir that is more masculine than our Velvet Sisters bottling.
Wine Details
Oak: 100% French oak, 32% new
Time in oak: 17 months
Yeast: Native
TA: 5.5 g/L
pH: 3.73
Alcohol: 14.8%
Cases produced: 298
Unfined and unfiltered