Shows fragrant notes of spice, wild berry, black cherry and flowers. Intense yet supple, this is polished and elegant, ending with a delicate, fruity aftertaste that lingers.
Fort Ross Vineyard was established in 1988 when Lester and Linda Schwartz bought property in the coastal mountains over Fort Ross. Vineyards were planted during the 1990s while the couple, who both came from South Africa as young professionals to work in San Francisco, took winemaking and viticulture classes and learned the wine business. Today Fort Ross Vineyard includes 55 acres of vineyards and is one of the leading producers in the Ross-Seaview AVA, which was formally approved in 2011. The estate's first vintage was in 2000, and in 2009 they hired Jeff Pisoni of Pisoni Vineyards as winemaker. Robert M. Parker Jr. has noted that Fort Ross “wines are all bottled unfined and unfiltered, with the Chardonnay coming from Old Hyde and Wente field selections. The Pinot Noir is generally an assemblage of clones such as Calera, Pommard, Swan and Dijon 115 and 777. These are impressive Burgundian-style Pinot Noirs that merit serious attention.”
Sonoma County is not an AVA, but it is a commonly used informal designation for wines made outside of more specific AVAs within Sonoma, which is a large wine producing region just west of Napa Valley. Though Sonoma is often overshadowed by its glamorous neighbor Napa Valley, it has a long history of wine production. The area specialized in jug wine until the mid-20th century, when Sonoma producers took a cue from Napa and started improving quality. Unlike Napa, where Cabernet Sauvignon is king, Sonoma specialized in Chardonnay, Pinot Noir and Zinfandel, though excellent Cabs are produced too. There are at present 16 AVAs within Sonoma County, and, like much of the West Coast of the United States, new AVAs are created in Sonoma County with regularity. Some Sonoma appellations, such as the Russian River Valley, are renowned for Pinot Noir and Chardonnay.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.