The 2019 offers surprisingly intense, complex aromas of black cherry, dried cranberry, cinnamon, dark cocoa along with hints of porcini mushroom-forest floor that intermingle and intertwine into an elusive and beguiling symphony of aromas. The mouth is juicy, broad, and generous with lingering plum, and cassis. Gap’s Crown Vineyard is a very long-lived wine that will reward patient cellaring for many years to come.
2019 was an excellent year. The modestly wet winter led to an unusual spring with six inches of rain in late May. The extra water caused strong vine canopy growth necessitating extra leaf pulling to improve air flow and suppress disease. No significant problems persisted as the vines moved into a delightful summer, with warm days tempered by cool afternoon winds from the Pacific. Crop levels were average and weather at harvest was particularly pleasant, with the fruit ripening evenly, and critically, not too quickly. The 2019 wines have rich, supple structures with fine-grained, plush tannins supported by juicy, fresh fruit flavors and clearly defined vineyard characters. These precocious, delicious wines should require less cellar time to reach an ideal drinking stage.
One of the Sonoma Coast’s great vineyards, Gap’s Crown was first planted to Pinot Noir and Chardonnay in 2002. Located high on a rock strewn, windswept hill directly overlooking the Petaluma Gap, the coastal mountain feature that feeds the cool Pacific air into the Russian River basin. Our section is planted exclusively to Dijon 667, in the sites most rocky and austere soils. Gap’s Crown is one of the last vineyards we harvest each vintage.
10% whole cluster added
100% Burgundian French oak barrels (44% New)
Bottled without filtration to preserve the wine’s aromas and flavors and enhance aging potential
This wine is vegan.
Type:
Red
Varietal:
Pinot Noir
Region:
California
Appellation:
Sonoma Coast
Vintage:
2019
Blend:
100% Pinot Noir
Alcohol:
14.5%
Fermentation:
Multi-yeast fermentations (native yeast, followed by cultured yeast); 100% malo-lactic fermentation in barrel
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