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2019 Goldeneye Anderson Valley Pinot Noir The Narrows Vineyard - Hillside

2019 Goldeneye Anderson Valley Pinot Noir The Narrows Vineyard - Hillside

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/ 750ml
Located just 10 miles from the Pacific Ocean in Anderson Valley, The Narrows is a historic mountain ranch that produces Pinot Noirs with wild rustic beauty and natural intensity. Crafted from quarter-century-old vines grown on a steep southwest-facing slope, this limited-production bottling is dark, rich and brooding, combining fascinating savory and spice layers, with luxurious flavors of blackberry, boysenberry and earthy forest floor.

Wine Profile

Production Notes
Varietal Composition: 100% estate Pinot Noir
Winemaker Notes
This mesmerizing wine draws you in with aromas of fresh ginger, anise, black plum, coriander, molasses and umami-driven tamari. On the palate, sweet and savory flavors of blackberry jam, black cherry, shiitake mushrooms and toasted sesame glide across silky tannins with a subtle undercurrent of refreshing acidity adding poise and polish to a long, lustrous finish.
The 2019 Anderson Valley growing season produced one of the most exceptional vintages in Goldeneye’s three-decade history. A dry winter and cool, wet spring delayed budbreak until the first week of April. This was followed by ideal temperate weather in late spring and summer, which ensured an excellent fruit set and veraison, as well as a long, measured growing season. After harvesting our first blocks of Pinot Noir on September 4th, the temperate weather continued into the autumn months, allowing us to pick every block at ideal phenological ripeness, with harvest concluding on October 15th. The length and quality of the growing season ensured that we had numerous beautiful lots to choose from when blending, resulting in wines with vibrant aromatics, bold textures and wonderful complexity and richness.

Wine Specs

Wine Specs
Pinot Noir
Anderson Valley
Vineyard Designation
The Narrows Vineyard
0.55 g/100 ml
Aged in French oak for 16 months
Used a mixture of whole cluster/destemmed fruit and native/inoculated ferments, all punched down twice daily in small 3-ton open top tanks for an average of 14 days.
Alcohol %

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