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2014 Russian River Valley Pinot Noir
Wine Specs
Pinot Noir
Russian River Valley
Harvest Date
Aug. 29 to Sept. 30, 2014
24.0 - 26.5
French oak, 10% new
Bottling Date
July 15, 2015
Residual Sugar
Alcohol %

2014 Russian River Valley Pinot Noir

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/ 750 ml
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Another in a long line of great vintages had led to another outstanding Pinot Noir from the Russian River Valley AVA. Concentrated notes of black cherry and strawberry combine with a distinct earthy-ness to form the backbone of the 2014 Pinot Noir. 

Wine Profile
Tasting Notes
The 2014 RRV Pinot jumps out of the glass with bright aromas of strawberry and black cherry with enhanced complexity of brown sugar, herb, and an intriguing earthy component. These aromas carry through to the flavors which include a hint of oak. This wine has the base of two vineyards: the Pasta King’s Bella Sonoma and Kalemba, along with 20% from the Tina Marie Vineyard. Our 2014 RRV Pinot is creamy and mouth filling with a long finish. A good pairing would be sautéed calamari with, garlic, parsley, and a short squeeze of fresh Meyer lemon.
Vineyard Notes
At Enkidu our focus is on producing Pinot Noir from both the Russian River Valley and the Sonoma Coast. 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. To this point: the 2014 RRV Pinot Noir consists of 20% Tina Marie Vineyard fruit – our current SVD and top-tier Pinot Noir - combined with fruit from Pasta King’s Bella Sonoma and the Kalemba vineyard. Aided by the near perfect growing season, this 2014 vintage is a remarkable expression of what Russian River Pinot Noir can be.
Production Notes
For the 2014 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 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.