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2019 Westwood Founder's Reserve Pinot Noir, Annadel Gap, Sonoma Valley

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Extremely well structured, this 7-barrel selection showcases the most opulent expression of the Annadel Gap Vineyard: dried blueberry, rich cherry, and pomegranate aromas followed by a broad textured finish. The wine displays both the elegance of the cool climate influence as well as the depth and richness of the clonal selections.

94 Points - Jeb Dunnuck

The deeper ruby-hued 2019 Pinot Noir Founder's Reserve Annadel Gap Vineyard is a ripe, powerful, yet still classic Sonoma Pinot Noir. Coming from a site in the Sonoma Valley and fermented with 10% stems, it has lots of roasted herbs, forest floor, and scorched earth notes as well as darker berry fruits. Medium to full-bodied on the palate, it’s a Pinot Noir for those who like the meaty, rich, mouth-filling style of, say, a great Pommard. It should evolve for 7-8 years.

95 Points- Tasting Panel

The taste of strawberries just pulled from the earth leaves a memorable mark on the palate of this creamy Pinot Noir.

Wine Specs

Vintage

2019

Varietal

Pinot Noir

Appellation

Sonoma Valley

Harvest Date

9/9/2019

Sugar

23.3 Brix at Harvest

Acid

5.1 g/L

3.73

Aging

Aged in 50% New French Oak Barrels, 50% 2-3 year old oak for 18 months

Cases Produced

125 Cases

Alcohol %

14.9

Wine Profile

Tasting Notes

Extremely well structured, this 7-barrel selection showcases the most opulent expression of the Annadel Gap Vineyard: dried blueberry, rich cherry, and pomegranate aromas followed by a broad textured finish. This wine displays both the elegance of the cool climate influence as well as the depth and richness of the clonal selections.

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

Each Pinot Noir clone was 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 17 days, then basket pressed and aged in French oak barrels for a total of 18 months-approx. 50% new oak, 50% 2-3 years old oak.

Other Notes

Clones 667 and 777.

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