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2019 Westwood Pinot Noir, Annadel Gap, Sonoma Valley, Clone 667

2019 Westwood Pinot Noir, Annadel Gap, Sonoma Valley, Clone 667

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$110.00
/ 750ml
SKU: RE:19PN667

Clone 667 is one of the prestigious Dijon clones brought back to California from the Côte-d’Or in Burgundy, France. This vine stock forms compact clusters which generate deeper color and more layers of tannins than other Pinot Noirs previously grown in California. Our 2019 Clone 667 Pinot Noir provides the palate with an explosion of ripe cherries, strawberries, exotic spices, and blood orange from this layered wine that displays no hard edges, with ultra-fine tannin and great persistence in the finish. Savor every sip tonight through 2032+.

92 Points | Jeb Dunnuck

The 2019 Pinot Noir 667 Clone Annadel Gap Vineyard is another savory, earthy, beautifully fruited wine from this team. Fermented with 10% whole clusters and aged 18 months in 45% new French oak, it’s medium to full-bodied, has classic Pinot Noir spice and assorted red and black fresh, a kiss of chocolaty oak, and a great finish.

Wine Specs
Vintage
2019
Varietal
Pinot Noir
Appellation
Sonoma Valley
Harvest Date
9/9/2019
Sugar
23.5 Brix at Harvest
Acid
5.4g/L
pH
3.6
Alcohol %
14.2
Wine Profile
Tasting Notes
Incredible ripe cherries, strawberries, exotic spices and blood orange soar from this layered wine that displays no hard edges, with ultra-fine tannin and great persistence in the finish. Charming and elegant while also displaying the easy accessibility of this vintage.
Vineyard Notes
The Annadel Gap Vineyard is a special place. Our site is characterized by thick morning fog and strong afternoon winds. Alluvial, glacial, and sedimentary influences create a wide array of soil types.Ideal growing conditions, varied soils, and our minimal-impact farming methods yield precise, balanced fruit.
Production Notes
The grapes from our 667 Pinot Noir clone were hand-harvested at night, hand-sorted, then tank fermented in open-top stainless steel and oak uprights. Averaging 10% whole clusters, it remained on skins for 16 days, then basket pressed and aged in French oak barrels for a total of 18 months- approx.45% new oak,55%2-3 years old oak.