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2022 Fiddlestix Pinot Noir

2022 Fiddlestix Pinot Noir

This vintage of Fiddlestix Pinot Noir shows a shimmering ruby-red color with fragrant aromas of crushed red berries...

This vintage of Fiddlestix Pinot Noir shows a shimmering ruby-red color with fragrant aromas of crushed red berries, sweet spice, and subtle hints of rose petal and orange peel. Medium-bodied and silky, the palate is open and inviting, providing a creamy texture with notes of wild strawberry, brambleberry, blueberry, and a warming graham cracker crust spiced finish. Lively notes of wild lavender, fresh mint, and camphor tree blossom provide a lifted, delicate note, supported by a beautifully earthy minerality, giving this wine depth and nuance. Well-integrated, seamless tannins provide a refinement and grace exemplary of our finest Pinot Noirs.

Sta Rita Hills750ml 14.7
Regular price $50.00
Regular price $50.00 Sale price

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Specifications

  • Vintage: 2022
  • Region: California
  • Appelation: Sta Rita Hills
  • ABV: 14.7
  • Varietal: Pinot Noir
  • pH: 3.68
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Expert reviews

Winemaker Jon Priest walking between rows of grapevines in a vineyard.

Fiddlestix Vineyard

In the heart of Sta. Rita Hills, Fiddlestix Vineyard was deliberately planted for Pinot Noir and the alluring varietal remains not only the vineyard’s, but the appellation’s “forte”. Comprised of the finest blocks of the vintage, Etude Forté is a limited bottling that best exemplifies the characteristics of Fiddlestix Vineyard: dense concentration of fruit flavors, natural balance, and vibrant acidity.

Winemaker Jon Priest holding up harvested grapes near stainless steel fermentation tanks.

Crafted Excellence

Winemaking

The grapes were harvested at night to preserve freshness and varietal integrity, then placed in open-top fermenters for three to five days of cold maceration followed by fermentation. Punch-downs were performed during the early stages of fermentation with the extraction becoming gentler as the wine became dry. To complete the assemblage, the wine was lightly pressed into
small French oak barrels where it rested for 12 months.