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2015 Westwood Pinot Noir, Wendling Vineyard, Anderson Valley, Magnum

2015 Westwood Pinot Noir, Wendling Vineyard, Anderson Valley, Magnum

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/ 1500mL

Earthy, sousbois tones with pine resin and redwood sap, black cherry, blackberry, raspberry, cassis, dried roses. Rich, round and powerful, with persistant, fine-grained tannins supporting powerful blackberry and mulberry wild forest fruits, ripe blood orange & cranberry, blackberry bramble and powdered chocolate. Lively, high toned profile and Burgundian.

95 Points: Wine Enthusiast

This first effort by Westwood from an Anderson Valley vineyard favored by Copain and Littorai is a stunner. A deft touch of spicy oak lifts the aroma, and meets compelling, intricate notes of red and black cherry, rhubarb and mushroom on the palate. This elegant, memorable wine has great structure due to firm acidity and lightly gripping tannins, which surround and support the wonderful, exotic and complex flavors. Best after 2020. 

90 Points: Prince of Pinot

Moderately dark garnet color in the glass. This wine needed a day after opening to unwind. Aromas of black cherry, dried herbs and smoky oak. More fruit expression on the palate, offering tastes of black raspberry, boysenberry, blackberry and spice framed by facile tannins and a touch of oak.

Wine Specs
Pinot Noir
Sonoma Valley
Vineyard Designation
Annadel Gap Vineyard
Harvest Date
Sep. 7, 2015
Brix at Harvest 24.3-25.8
Cases Produced
300 Cases
Alcohol %
Wine Profile
Vineyard Notes
Wendling Vineyard lies at the NW part of the Anderson Valley AVA - the closest vineyard to the Pacific Coast. Its 23 acres sit at 450’ elevation, on a south-facing slope in uplifted sandstone clay. Bathed in cool Pacific breezes and thick fog, the Pinot Noir grapes develop deep power and intense aromatics. Five clones - Pommard (33%), 667 (33%), Calera (12%) 828 (11%) & 115 (11%) - were hand-harvested at night.
Production Notes
Clones were kept separate, hand sorted and fermented individually. 25% whole cluster, 5-6 days cold soak, gentle punch downs 1-3 times daily, 18 days on skins & gently basket pressed. Gravity fed to French oak barrels (56% new). Aged 16 months on lees, gently fined, bottled unfiltered.