93 Points -
"This earthy wine is not loud on the nose in fruit tones, yet brings notes of mushroom, chalky, soot and compost to the fore. It's tannic and dense on the palate, with a forest-floor character alongside notes of savory Asian spice and ripe red fruit." - Virginie Boone, Wine Enthusiast, July 2018
Tasting Notes
True to its Carneros roots, the 2015 Sevens Bench Pinot Noir carries the hallmark of the region – fruit intensity balanced by an earthy and savory side. The aromas open with black cherry and boysenberry and lead into subtle truffle and spice characters. The flavors are reminiscent of black cherry and Asian spice, with a subtle black tea and spice component driven by a small amount of whole-cluster fermentation. The
wine finishes with a juiciness and elegant tannins in the finish.
Historic Acclaim
2015 91 Points California Grapevine, February 2018
2014 90 Points California Grapevine, July 2017
2012: "Outstanding" 91 points Stephen Tanzer, International Wine Cellar, May 2014
2009: "Outstanding" 90 points Robert Parker's The Wine Advocate, December 2011
2009: "Outstanding" 90+ points Stephen Tanzer, International Wine Cellar, May 2011
2008: "Outstanding" 90 points Robert Parker's The Wine Advocate, February 2011
2008: "Outstanding" 91 points Stephen Tanzer, International Wine Cellar, May 2010
2007: "Outstanding" 94 points The Wine Enthusiast
2005: "Outstanding" 91 points Robert Parker's The Wine Advocate, December 2007
2002: "Outstanding" 94 points Robert Parker's The Wine Advocate, February 2005
2002: "Outstanding" 91 points Stephen Tanzer, International Wine Cellar, May 2004
Vineyard & Vintage Character
Intensive farming and low yields are the foundations of our Carneros offering. The vineyard is on a ridge at 200 foot elevation, part of an uplifted riverbed that allows good drainage in the traditional clay-based soils of the region. The name Sevens Bench is derived from the two clones planted on our block: Clones 37 (Mount Eden) and Dijon 777.
Wine Details
Oak: 100% French oak, 35% new
Time in oak: 17 months
Yeast: Native
Alcohol: 14.7%
TA: 5.6g/L
pH: 3.75
Cases produced: 289
No fining or filtration