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Vineyard: Redding Ranch

VarietiesPinot Noir

Wineries sourcing from this vineyard

Reviewed wines produced from this vineyard

2010 McNeil & Sons Redding Ranch Vineyard Marin County Pinot Noir

13.28% alc., 100 cases, $60. Clones 667, 777 and Pommard. Yield .75 tons per acre. Named after the “McNeil & Sons” turn-of-the-century butcher shop that still stands on the Nicasio town square in Marin County. The vineyard is situated at 1,200 feet elevation near the windswept crest of Mount Shroyer, a very cool, coastal site. Chalone Wine Group planted this 20-acres of high-density Pommard and Dijon clones in the spring of 2000. Well-drained, rocky soils. 33% whole cluster, native yeast fermentations, aged in 25% new, 50% once-used and 25% neutral French oak barrels. Unfined and unfiltered. Winemaker is Jon Grant (Couloir). · Moderately light reddishpurple color in the glass. The nose unfolds slowly in the glass, reaching an interesting array of scents including cherries, spice and bramble. Medium weighted and elegant, with layers of flavor including dark red cherry mash, blueberries, tea, stem and Asian 5-spice. Exotic and distinctive, with well-mannered tannins and admirable length. A very interesting wine that veers from the usual California paradigm. Very good. Source: www.mcneilwines.com and The Butcher Shop, Nicasio, California. Reviewed February 22, 2012 WINERY » ARTICLE »

2006 Orogeny Redding Ranch Vineyard Marin County Pinot Noir

14.2% alc., 600 cases, $60. The vineyard site has been in the Redding family since 1873. Located at the top of a steep ridge above the fog line. Rocky soils, maritime breezes, very low yields, and small berries. · Noticeably deep color. Beautiful rich and concentrated dark stone fruits and berries with a hint of roasted marshmallow. Highly extracted plumy fruit wrapped in oak is front and center, exhibiting a poached flavor. Interesting and complex, with hints of roasted nuts and tangerine peel. Smooth and creamy with nicely restrained tannins. This wine has a lot of cajones and was actually drinking better two days later from a re-corked opened bottle. This one will reward the adventurous. Reviewed August 4, 2008 WINERY » ARTICLE »