Ramey Russian River Valley Pinot Noir 2017 Red Wine
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Ramey Russian River Valley Pinot Noir 2017
94 pts. Robert Parker's Wine Advocate:
"A finished tank sample, the 2017 Pinot Noir Russian River Valley is made using about 25% whole-cluster fermentation — the first time, David Ramey says, that they've experimented with whole cluster. Pale to medium ruby-purple in color, it has a gregarious, youthful nose with tangerine peel, soft baking spices, forest floor and a wicked vein of floral nuance with warm red and black fruits at the core. The palate gives good concentration of spicy fruit, with grainy tannins and juicy acidity, finishing long and spicy."
92 pts. Jeb Dunnuck:
"As to the reds, the 2017 Pinot Noir Russian River Valley comes from a handful of sites and spent 14 months in just under 40% new French oak. Its translucent ruby color is followed by a complex, earthy effort that offers mulled strawberry and cherry fruit, notes of dried herbs, forest floor, and saddle leather, medium-bodied richness, and a great texture. This Burgundy lover’s Pinot Noir shines for its complexity and elegance more than power and richness."
The Rameys have made a name for themselves in Sonoma County, mainly for their highly sought-after Chardonnays. In 2014 they started producing impressive Russian River Valley Pinot Noir as well. We discovered just how good their Pinot is when we attended a tasting with David Ramey himself. We took one sip, looked at each other with wide eyes, and grinned that "OH, this is awesome!" grin. The Rameys hit the sweet spot with the 2017 Pinot - nice fruit, earth, and spice (thanks to 25% whole cluster) in wonderful balance. A delicious Russian River Pinot Noir!
FROM THE WINERY
“Our Russian River Valley Pinot Noir strikes a fine balance between rich, jammy styles and leaner, coastal styles. It is at once both elegant and delicious.” – David Ramey
Vineyards - 42% De La Montanya (a field blend of 75% Pommard and 25% 115 clones planted on 5C rootstock), 33% Bucher Vineyard Tory’s Block (Pommard), 14% Bucher Vineyard North L Block (777), and 11% Nurmi Vineyard (various clones)
Soil - Yorkville clay and Josephine loam at Bucher, Huichica clay and Spreckels loam at De La Montanya, and Goldridge sandy loam at Nurmi.
Growing Season 2017 began with a very wet winter. The summer was mild until a significant heatwave around Labor Day sent growers scrambling to pick the first wave of Chardonnay and Pinot Noir. After the heat wave, temperatures were warm and steady, allowing winemakers to make picking decisions based on optimal fruit maturity rather than impending weather. Yields were average to light. Fruit quality ranged from great to exceptional, with well-preserved acids.
Harvest Date August 23 - September 2
Brix 23.9˚ average
Varietal Compositon- 100% Pinot Noir
Fermentation - Tank fermented with native yeast and 25% whole cluster. Native malolactic fermentation in barrel.
Aging - As traditionally practiced in Burgundy, we use an anaerobic approach with our Pinot Noir to preserve freshness. It was aged sur lies with monthly bâtonnage and spent 14months in 39% new French barrels (François Frères, Demptos and Taransaud). The wine was then lightly fined with egg white and bottled without filtration.
Cases - 2,515
Alcohol - 13.5%
Release Date - May 2020