Domaine Anderson Estate Pinot Noir
Anderson Valley, California, United States
Wine & Spirits
March 2023, Josh Greene
“Two-thirds of this wine grows at Dach, the biodynamic vineyard surrounding Roederer Estate’s winery in Philo. Much of the rest comes from Walraven in Boonville, certified organic. Panelist Lisa Granik, MW, found the wine to be dynamic and alive, while Tina Vaughn pointed to its layers of flavor. This is quiet up front, with a pop of pomegranate fruit contrasting the wine’s warm elements with cooler tension”
September 30, 2022, James Molesworth
“Bright and racy, with a savory streak amid pomegranate and damson plum notes, while a tangy blood orange accent zips up the finish. Drink now through 2023.”
March 31, 2022, James Suckling
“Aromas of bright red fruit and berries, dried herbs and a hint of mushroom, as well as hibiscus, watermelon and dried strawberry. Medium-bodied with soft tannins. Pleasantly spiced. A bit of tobacco, too. Salinity at the end. From biodynamically grown grapes with Demeter certification. Drink now.”
Domaine Anderson is nestled in the breathtaking, fog-cooled hillside and mountain terrain of Northern California’s Anderson Valley. The cooling marine layer that is characteristic of this region provides ideal conditions for the cultivation of pinot noir and chardonnay grapes. Winemaker Darrin Low crafts wines with precision and care to express the uniqueness of our Anderson Valley terroir.
The Estate pinot noir is sourced from three vineyard sites spanning the Anderson Valley from the warmer Boonville climes to cooler locations in the Deep End near the Pacific Ocean. Light, sandy-clay and loams characterize the soils, with roughly 300 feet elevation, south and south west facing slopes for optimum morning sun exposure and cooling influences from the Pacific.
2019 is our first certified organic vintage for the Domaine Anderson Estate pinot noir. A blend of 60% Dach vineyard, our Demeter biodynamic and CCOF organic certified 20-acre home ranch, and 40% Walraven vineyard, our warmest inland site near the village of Boonville and CCOF organic certified in 2019.
We handpicked grapes during the cool summer nights from late August to mid-September. Small fermentation batches were allowed to spontaneous ferment with indigenous yeast. A combination of punchdown, foot tread and gentle pumpover were used during an average 8-day skin contact maceration before pressing in our small basket press. Slow and cool indigenous malolactic fermentation in 60-gallon French oak barrique, including a modest 5% new barrel to allow for pure expression of fruit without too much new barrel impact lasted through the spring months. The wine was racked and blended just before bottling in the winter of the following year.
Translucent pale red berry color. Aromas of rose petal, red cherry with a hint of smoke and incense reveal elegant and silky texture on the palate. Savory flavors of crushed raspberry, fresh mushroom and red bramble.
2019 vintage is characterized by late spring rains and moderately cool temperatures, permitting longer than usual hang time on the vines and producing plump, flavorful berries during steady and slow ripening.
Pairs with braised meats, dishes such as gorgonzola with mushroom risotto, and a variety of cheeses.
Varietals: 100% Pinot Noir
Wine Alcohol: 12.6%
New Oak: 5% new oak
Aging: 15 months in Burgundian barrels