2014 Pinot Noir
Openlander Vineyard

14 Pinot Noir.jpg
14 Pinot Noir.jpg

2014 Pinot Noir
Openlander Vineyard



Pinot Noir is a red grape native of Burgundy region of France that produces some of the finest wines in the world.  Our Pinot Noir comes from Opplendar Vineyard, a cool climate vineyard managed by fifth generation farmers located in the town of Comptche, just 12 miles from the Pacific Ocean.  It is one of the only four vineyards planted in fascinating new area that is idea for producing world-class Burgundian-style Pinot Noir.

Harvest notes

The 2014 harvest season was marked by a severe drought throughout California, with only some rain in spring that helped saved the year. This is also considered to be the earliest harvest season in over a decade, as well as a very condensed one, with sparkling wine production beginning in July and still wine finishing by mid-October. Even with all the obstacles put in place by nature, the quality of the wines is as high as the last two vintages for many varietals. Small berries played a big role as they brought more density and intensity of flavors to the finished wines.

Winemaker’s notes

The nose is dominated by red fruit such as cranberries, strawberries and plums with hints of violets and mushrooms in the background. This light bodied wine displays an excellent mid-palate with soft and velvety tannins that are uplifted by the high level of acidity.

Vineyard statistics

Appellation: Mendocino County
Sub AVA: None
Year planted: 1998
Elevation: 150 feet
Exposure: N/A
Orientation: East to west
Clone: Pommard and 114
Rootstock: Own-rooted
Soil: Gravelly clay
Yield: 2 tons/acre

Wine statistics

Harvest date: September 15, 2014
Brix: 24.3
Fermentation: 50% of the lot was de-stemmed and berries slightly split into macro-bins while 50% was left whole-cluster.  Cold-soaked for 3 days to extract color and desirable phenolic compounds.  Fermented in macro-bins to dryness at 85F with two punch-downs per day to extract little color and soft tannins. Native malolactic fermentation carried out in barrel.
Aging: Aged on its lees for 14 months in neutral French oak  Stirred once every other month to increase mouth-feel.
pH: 3.41
TA: 6.8 g/L
Alcohol: 14.1%
Cases produced: 211

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