2017 Kerr Cellars Pinot Noir

Year: 2017
Appellation: Sonoma Coast
Country: USA-California
James Suckling: 92
Red Wine
Alcohol by Volume: 14.6%
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Created by professional golf star Cristie Kerr to share her passion for fine wines, both of Cristie's wine projects, Curvature Wines and Kerr Cellars, are crafted by award-winning winemakers with a meticulous attention to detail and produced from some of the most renowned vineyards of the Napa and Sonoma Valleys. The Kerr wines are made by Helen Keplinger.

"A ripe, savory red with dried strawberry, peach pit and milk chocolate. Some walnuts, too. Full body, juicy tannins and a flavorful finish. Organically farmed. Drink or hold" (JS)

Winery Notes:
Tasting Notes:
Dark and brilliant red hues. The nose displays delicate fresh picked strawberry, wild raspberry, and fresh thyme. A hallmark nose of cool-climate, West Coast AVA Sonoma Pinot Noir. The nose also exhibits a whiff of polished French oak and undertones and star anise. The palate is medium-bodied with an alluring weight and texture. Influenced by the perfectly grown and hand harvest fruit. The velvety tannins along with cherry and strawberry fruit keep the palate elongation very long. Finishes with refreshing mouth-watering acidity. Clearly a new age, terroir-driven contemporary Pinot Noir with style and focus. Drink now thru 2025 - ideal temperature for serving 66°F. Serve in a generous fine cut red burgundy glass!

Vineyard Notes:
A heartbreaking year given the fires and the mass destruction in Sonoma and our friends in Napa. A vintage with a very heavy heart. 2017 growing season began with sustained rainfall throughout January and February, replenishing soil nutrients and resulting in healthy, vigorous vines. Budbreak in mid-March was on time. A summer of gradual warmth indicated a textbook growing season until July when we experienced a period of sustained warmth. August delivered much-needed cooler weather, allowing the clusters to develop complex flavors while maintaining their signature acidity. Summer was late and hot and spiked the fruit to brighter deeper flavors and textures, all along retaining the amazing acidity we need for our Pinot Noir! In good fortune, we harvested days before the fires began.