Domaine Anderson Pinoli Pinot Noir
Anderson Valley, California, United States
Wine & Spirits
April 2022, Josh Greene
“Darrin Low makes this wine from a vineyard in the Deep End of Anderson Valley, on a south-facing slope 20 miles from the sea. He allows the wine to spontaneously ferment, then ages it in French oak barrels (eight percent new). It has a cool coastal forest scent of eucalyptus over deep reserves of cherry-scented fruit. Firm and delicious, this is focused by earthy tannins with the numbing spice of Szechuan peppercorns. A racy pinot noir for roast duck.”
November 2021, James Suckling
“Red and black fruit, mint and leather on the nose. Full-bodied with integrated tannins and citrus acidity. Orange peel and cream on the palate. Warm finish. Drink now.”
January 2021, Antonio Galloni
“The 2018 Pinot Noir Pinoli Vineyard is bright, focused and full of energy. A whole range of intensely mineral, saline notes give the Pinoli its distinct feeling of vibrancy. Bright red berry fruit, crushed rocks, mint, white pepper and incense all come alive in the glass. The 2018 pulses with tension as it builds into its long and persistent finish. Impressive.”
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. The wines are crafted with precision and care to express the uniqueness of our Anderson Valley terroir.
At an altitude of 325 feet, the Pinoli Vineyard is our coolest site in the Deep End of Anderson Valley on a south-facing gentle slope, 20 miles from the Pacific Ocean. The maritime influence allows for a slow, mild and long growing season for perfectly balanced flavors and acidity. Soils are made of loam mixed with alluvial fine gravels and light clays.
We hand-harvested on the night of September 25, 2018. The fermentation lots kept small and separate, two Pinoli batches were spontaneously fermented with natural yeast found from the vineyard. A combination of foot tread, punchdown and gentle pumpover was used during a 10-day maceration before pressing in our small basket press. An extended and indigenous malolactic fermentation in 60-gallon French oak barrel, including 25% new, lasted through the spring. The wine was racked and blended just before bottling in the winter of the following year.
Generous aromas of plum and blackberry with a hint of dried herb and mushroom. Bold and juicy on the palate with smooth tannins in balance with acidity. Dried orange peel on the finish, long and smooth.
By most accounts, 2018 was a special vintage in Anderson Valley. A winemaker’s dream: easy-paced, neither too hot nor cold, neither too dry nor wet. Blessed with near perfect conditions, we saw the cooling fog and wind from the Pacific gently stretch and elongate the growing season, producing balanced fruit set with moderate and healthy yields. We took care to expand our dry-farmed sections in the organic Dach vineyard. Owing to the biodynamic practice we use for building soil health, the moisture retention ran deep and lasted effortlessly throughout harvest. The gentle pace of the vintage nurtured an ideal balance between sugar maturity, acidity and tannin development. The resulting 2018 wines from Domaine Anderson are deliciously structured, fresh and elegant; poised to ride the edge between juicy and firm.
Pairs beautifully with dishes such as smoky paprika grilled chicken, eggplant paremsan, and cheeses like gouda and manchego.
Varietals: 100% Pinot Noir
Wine Alcohol: 15.6%
Titratable Acidity: 5.4 g/L
New Oak: 25% new oak
Aging: 15 months in barrel
Cases Produced: 70 cases