92 Points - Wine Advocate
"Medium ruby-purple colored, the 2015 Pinot Noir Temblor Vineyard is youthfully reticent at this early stage, with delicate suggestions of dusty earth, cardamom and dried thyme over a core of Bing cherries, pomegranate and cranberries with a waft of tree bark. Medium-bodied, the palate is laden with earthy/savory flavor layers with a structure of chewy tannins and just enough freshness, finishing with some Indian spice notes coming through." - Lisa Perrotti-Brown, October 2017
Expressive of the signature quality fruit of Grace Benoist Ranch, our 2015 Temblor Pinot Noir exhibits a robust, saturation of flavors. This wine emanates with bursts of rich, cherry marmalade, dotted with hints of red peppercorn and alpine raspberries. Cooling influences usher in a vibrant acidity, replete with a silky, delicate mouthfeel and graceful tannins.
The Temblor Vineyard is located on a gradual slope that faces east within our Grace Benoist Ranch Estate. The soils here are very well-drained, with tightly packed volcanic boulders and cobbles braided throughout – a result of the Rodgers Creek Fault line which is adjacent to the vineyard. This site is directly influenced by the cooling Petaluma Gap, causing the fog to develop early and recede late in the day. The gradual slopes and moderate microclimate allow for even vine growth and fruit ripening.
After three years of plentiful harvests, the 2015 vintage brought low, but outstanding yields. A mild spring and summer with almost no rain allowed the fruit to ripen at a very steady and deliberate pace, and picking began a few days earlier than 2014. The drier-than-normal conditions and abundant sunshine contributed to the smaller berry size and low yields, resulting in wines with excellent concentration, color and flavor.
The grapes for this wine were harvested at night to preserve freshness and integrity. They were placed in open-top fermenters for 3-5 days of cold maceration followed by fermentation. A small percentage of the grapes were left as whole cluster to preserve the buoyancy of aromatics of the fruit and to add structure and refinement to the wine. We performed punch downs during the early stages of fermentation with the extraction becoming gentler as the wine became dry, and followed with a quiet extended maceration to help modify the richness and mouthfeel of the wine. We lightly pressed the wine into small French oak barrels (33% new) where it rested for 13 months. The wine was bottled with no fining or filtration.