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Sosie Wines Sonoma Coast Pinot Noir Spring Hill Vineyard 2018

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  • Sosie's husband-and-wife owners, Scott MacFiggen and Regina Bustamante, overlay their California wines with a French gastronomic sensibility. With a laser focus on food compatibility and geographic specificity, they crafted a beautifully savory and delicate 2018 Pinot Noir from the Sonoma Coast's Spring Hill Vineyard.
  • Cooling Pacific winds help the grapes develop complex wild strawberry aromas and cherry butter flavors while minimal handling retains an earthy backdrop perfect for pairing with mushroom or fatty tuna dishes.
  • Their meticulous approach includes the contribution of three separate Pinot Noir clones, the use of native yeasts, and the careful curation of new and neutral French oak barrels. This attention to detail comes through in each gratifying sip.

Member Rating: 91

Tech Notes Wine Details
Unit Size750.00 ML
VarietalPinot Noir
Vintage2018
GrapePinot Noir
CountryUnited States
AppellationSonoma Coast
RegionNorth Coast
Alcohol Content14.40%
By Sosie Wines
2018 Pinot Noir Sonoma Coast Sonoma County

Vineyard Notes
Spring Hill is a captivating place. Located 10 miles from Tomales Bay, robust coastal winds and dense ocean air encapsulate the vineyard. Vines find their grounding in rich, sandy, gold soil that we farm organically; the delicate microbiome of our vineyard soil is key to vine health. Spring Hill's unique combination of sun, fog, and meticulous farming results in wines marked by concentration and focus.

Vineyard Details
Location: Spring Hill Vineyard, Sonoma Coast
Varietal: 100% Pinot Noir
Clones: Calera, Swan, Pommard-5
Elevation: 600 ft.
Terroir: Well-drained sandy loam
Harvest Date: September 26th, 2018

Winemaking Notes
The three clones were harvested the same day and co-fermented. The grapes were cold-soaked until fermentation started naturally. Post-fermentation, the wine was left on skins for an extended maceration of five days for a total of 24 days on skins. The wine was then pressed to barrel and aged for 20 months in 30% new French oak.

Winemaking Details
Brix at Harvest: 24.0
Fermentation: Seven-day cold soak, native fermentation, 24 days on skins.
Yeast: Native

Technical Details
Alcohol: 14.40%
pH: 3.7
Acidity: 6.00 g/L
Residual Sugar: Dry
Aging: 20 months in 30% new oak and 70% neutral.
Cooperage: Louis Latour, Cadus.
Vegan: Yes

Tasting Notes
Dark cherry, black plum, and spice (cinnamon, nutmeg, clove) on the nose. Bing cherry, wild strawberry, and forest floor (mushrooms, earth, herbs) on the tongue. The finish is earthy and fruity and ever so slightly saline.