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2013 Russian River Valley Pinot Noir
Wine Specs
Pinot Noir
Russian River Valley
Harvest Date
September 6 - October 1, 2013
23.8 - 25.0
6.0 gms/L
10 months French oak, 10% new
Native Yeast
Bottling Date
July 2014
Residual Sugar
Alcohol %

2013 Russian River Valley Pinot Noir

Appellation wine from three different Russian River Valley vineyards, with a Burgundian sensibility.

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/ 750 ml
Wine Profile
Tasting Notes
The 2013 version of the RRV is a classic Pinot Noir, expressing all of the character that has made this region so well known. The first impressions are the aromas of white chocolate, cranberry, cherry, brown spice with faint earthiness. Once in the mouth this young, beautiful Pinot combines the cranberry and cherry with red plum, spice and earth. Though soft on entrance there is a tannic framework which ushers the flavors to a medium long finish. Drink this beauty now, but you will be rewarded with 2+ years bottle age.
97 Points - CalWine, February 2015
Vineyard Notes
At Enkidu our focus is on producing Pinot Noir from both the Russian River Valley and the Sonoma Coast AVAs. These unique coastal influenced appellations are collectively capable of producing the finest Pinot Noirs in the New World. While we continually search for vineyard designate quality vineyards, we also produce wines from various vineyards to construct our appellation noted wines. In 2013, for the first time the RRV Pinot Noir included the Tina Marie Vineyard fruit, a supreme RRV vineyard that is the source of our vineyard designate wine. In fact, the 2013 RRV Pinot Noir consists of 50% Tina Marie. Combined with fruit from Pasta King’s Bella Sonoma and the Kalemba vineyard, and aided by the near perfect growing season, the 2013 Russian River Pinot Noir is a remarkable expression of what ‘is’ Russian River Pinot Noir. Arguably our finest RRV Pinot Noir to date.
Production Notes
For the 2013 vintage we added 20% whole clusters to the whole berry, de-stemmed fruit, which then underwent a four-day cold soak, involving a twice daily gentle pump over of the juice. Native yeast fermentation began after five days and began we punching down twice daily until fermentation was complete. After a four-day extended maceration, we pressed to French oak barrels, 10% new and 10% once used, 80% neutral. Malolactic fermentation was completed in barrel. Before bottling, we racked only one time. Time in barrel was 10 months.