One of the key characteristics about fruit from vineyards planted close to Ocean is the vibrant pop of freshness ripened fruit maintains, thanks to breezes that blow off the water through vineyards most days. The same is true all over the world, whether it be Albarino in Spain or in Uruguay where both vines benefit from salty Atlantic Ocean winds, though growing in opposite hemisphere’s, or Chardonnay and Pinot Noir that is grown in Chile’s Casablanca Valley, California’s Monterey County, SLO Coast, or one of my favorite’s, Sonoma’s expansive Coast. Here, the region is defined by the influence of the Pacific Ocean. From afternoon fog that settles through low elevation vines, to blustery winds that roar through higher elevation vines each day, cooling sun-drenched fruit, locking in acidity.
Patz & Hall Sonoma Coast Pinot Noir ($48) highlights this acidity in each sip of their pretty, yet very powerful wine. Produced from a blend of thirteen different vineyard blocks located throughout the Sonoma Coast, including some at higher and lower elevations, the wine shines with ripe boysenberry, wild strawberry, and pomegranate fruit, layered seamlessly with black tea, toasted spice, dried woody herb, and wet leaves.