The Durell Vineyard is located where Carneros, Sonoma Coast, and Sonoma Valley meet, with much warmer weather to the north and cooler weather to the south. The convergence and diversity of these locations provide the foundation for a world-class terroir for Pinot Noir. The site is fairly windy which keeps mildew and rot to a minimum but poses a challenge to developing a balanced canopy and yield.
Our 2013 vintage of the Green Valley Pinot Noir opens with alluring aromas of cola, currant and baking spice. Richly complex flavors of cherry, ripe raspberry, licorice and tobacco coat the palate of this full bodied, well-structured wine that culminates in a long, satisfying finish. Our chef suggests pairing it alongside a spiced seared duck breast.
In the western hills of the Russian River Valley, the small Green Valley appellation is one of Sonoma County’s coolest regions. Evening fog rolls in over from the Pacific Ocean to temper the warm summer days. These optimal conditions extend the growing season, encouraging flavor concentration in the berries while soils rich in minerals from an ancient seabed infuse the fruit with nuanced flavors.
This wine is a blend from several vineyards and Pinot Noir clones, each of which contributes something unique to the finished wine. The late-ripening Ferguson vineyard (Swan Clone) lends dark, intense fruit and tannins while the Giberti vineyard (Clone 115) ripens earlier in a slightly warmer area of the valley. The backbone of the blend is from the Swicegood Vineyard (Clone 777, 667, 115) where the soils are reminiscent of those in Burgundy: rich in clay and calcareous. Grapes are destemmed and go through native fermentation in open-top vats with hand punchdowns before being aged in French oak barrels for 13 months.