2014 Brewer-Clifton Pinot Noir Hapgood Vineyard

Year: 2014
Appellation: Santa Rita Hills
Country: USA - California
Wine Spectator: 91
Wine Advocate: 96
Vinous Media: 93
Red Wine
Alcohol by Volume: 14.5%
Price :

"A bit unwieldy now, with the tannins overshadowing the plum, blueberry and raspberry flavors. Eventually finds a nice gliding altitude, turning delicate and tender. Drink now. 192 cases made.–JL " (WS)

"A complex, layered 2014 that doesn't skimp on texture, the 2014 Pinot Noir Hapgood has loads of black cherry, dried herbs, sandy soil, licorice and spice box to go with a full-bodied, supple, layered, yet still focused and lively style on the palate. Another rich, textured, yet balanced Pinot Noir from this team, it has solid tannic structure and will cruise for at least a decade in the cellar.

As I commented last year, there have been significant changes at Brewer-Clifton recently and Steve Clifton is no longer involved at the estate. However, Greg Brewer remains the driving force here, and his 2014s are beautiful wines. In addition, Greg remains one of the few winemakers not afraid of true richness and ripeness, and his wines are better for it." (WA)

"The 2014 Pinot Noir Hapgood is the ripest and most flamboyant of these Pinots. Sweet floral and spice notes add an attractive upper register and appealing element of delicacy. Soft, supple and expressive, the Hapgood is showing very well today." (VM)

Winery Notes:
This bottling is comprised of 100% estate pinot noir from our Hapgood vineyard.

Located across the road from our Machado vineyard and is situated immediately next to the Acin parcel at the end of Hapgood Road. In slightly richer soil, there is the vineyard is planted to the Merry Edwards clone pinot noir. The elevated clay loam content results in larger volume and a more dense palate expression.

Only neutral Sirugue barrels are used for 12-18mos. We strive for whole cluster fermentation. We farm with a focus of ripening the stems alongside the fruit, allowing the cluster to be in harmony. Working with the stems allows for wines that are structured, earthy and balanced with our beautiful SRH fruit. We often use the analogy of roasting fish or meat on the bone, the bone offers complex flavors very different than taking it off of the bone to cook it.

All of the single vineyard wines are produced with the intention of aging and cellaring for at least 10 years and can easily be enjoyed after 15 years.