2015 Donum Pinot Noir Carneros

Year: 2015
Appellation: Russian River Valley
Country: USA-California
Wine Spectator: 91
Wine Advocate: 92
Wine Enthusiast: 93
Red Wine
Alcohol by Volume: 14.2%
Price :

"Tight and closed, with an edge of loamy earth, dried herb, cedar, anise and sage, ending with firm, fine-grained tannins. Needs time. Best from 2020 through 2027. 690 cases made. -JL " (WS)

"The 2015 Carneros Estate Pinot Noir is pale to medium ruby-purple in color with gregarious notes of Bing cherries, rhubarb and pomegranate with suggestions of black pepper, truffles, forest floor and sautéed herbs. The palate is medium-bodied with a fine frame of grainy tannins and background freshness lifting the red berry and earth flavors to a long finish. 700 cases were made." (WA)

"This is a layered, concentrated wine, richly woven with flavors of blueberry, strawberry, rose and lavender. Medium in weight, the palate feels compressed and thick but lifted by a lingering floral element." (WE)

Winery Notes:
The Donum Ranch covers the slopes of three hills in the Carneros region just north of San Pablo Bay. Nestled amid these hills is a 50-acre vineyard, planted to a diverse collection of Dijon clones and heirloom selections of Pinot Noir. Our Carneros Estate Grown Pinot Noir not only comes from the best blocks in our vineyard – our grand cru sites – but also is a selection of the most appealing barrels within each lot. For the first time in 2015, the Donum Carneros Pinot Noir included fruit from our newest vineyard blocks at the front of the property as you drive in. Despite their young age, these vines are already showing exceptional quality, and over the coming years we expect to add even more fruit from these blocks to the Estate blend

Deep ruby in color, the nose of the 2015 Carneros opens with rich, dark fruit aromas, which slowly give way to notes of dried flowers, pepper, and espresso bean. The palate shows juicy and intense cherry and blackberry flavors, layered with earthier, more floral notes, giving way to a lingering spiciness. -Dan Fishman, winemaker