In 1996, building on the tradition of excellence they established at Duckhorn Vineyards, Dan and Margaret Duckhorn embraced their growing love of Pinot Noir and came to Anderson Valley to found Goldeneye. In the years since, Anderson Valley has earned acclaim as one of the world’s greatest regions for Pinot Noir. Crafted predominantly from our estate vineyards and shaped by the influence of the wind, water and fog, this wine embodies both the elegance of Anderson Valley Pinot Noir, and its deep, rustic beauty.
Varietal Composition: 72% estate fruit - 100% Pinot Noir
Showcasing the rich diversity of the Anderson Valley, this exuberant wine displays fresh, enticing aromas of juicy raspberry, summer strawberry and red plum, as well as hints of bramble, black tea, anise, sweet saddle leather and a touch of salinity. On the palate, bright acidity and firm, chewy tannins converge to create a supple texture that accentuates the Bing cherry and blackberry pie flavors, with sophisticated notes of nutmeg, cardamom and savory umami emerging on the finish to create a sumptuous and cerebral drinking experience.
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.
0.55 g/100 ml
Aged 16 months in 100% French oak 51% new, 20% once-filled, 29% neutral
Mixture of indigenous and commercial yeast types; all small lot, open-top fermentations separated by pick day, block, and clone; average fermentation was 12 days