94 Points - Wine Enthusiast
2016 Goldeneye Anderson Valley Pinot Noir Gowan Creek Vineyard
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Located in the heart of the Anderson Valley, our Gowan Creek Vineyard features a unique terroir with elements from the valley’s warmer regions and its cooler, Northern “deep end.” Offering an ideal Southwestern exposure, and an array of unique vineyard blocks planted with clones of Pinot Noir carefully tailored to each site and soil type. The expressive wine produced from these vines displays beautiful inky depth and robust untamed fruit flavors.
Staff Pick
Doug's Pick
Gowan Creek is always my favorite Pinot Noir! I find it so well rounded, plush and very fruity, that may be because it is our most fruit forward vineyard. For me, it represents our Anderson Valley fruit the best and I always want everyone to enjoy it!
Wine Spectator
91
Wine Enthusiast
94
Wine Profile
Production Notes
Varietal Content: 100% Pinot Noir; Cooperage: 100% French oak - 60% new, 20% neutral, 20% second vintage
Winemaker Notes
Deep and expressive, this beautifully structured Pinot Noir displays luxurious aromas of brambly blackberry and blueberry pie, along with hints of black licorice, anise and pennyroyal. On the palate, robust, mouthcoating tannins add presence and volume to the dark berry fruit flavors, with lovely underlying acidity drawing the wine to a vibrant finish.
Production
The 2016 growing season delivered another exceptional vintage to the Anderson Valley. Early and consistent spring rains provided for an excellent fruit set, followed by ideal summer temperatures, which brought the acidity and flavor profiles of the grapes into perfect balance. This sequence led us to begin harvesting our warmer estate vineyards beginning in mid-August, while a well-timed mid-September heat spike allowed our grapes in the cooler “deep end” of the valley to develop beautiful structures and lush flavors.
Wine Specs
Wine Specs
Vintage
2016
Varietal
Pinot Noir
Appellation
Anderson Valley
Vineyard Designation
Gowan Creek Vineyard
Harvest Date
September 14 - October 5, 2016
Sugar
25° Brix at harvest
Acid
0.575 g/100 ml titratable acidity
pH
3.38
Aging
16 Months in Barrel
Fermentation
15 days fermentation at 80°F
Alcohol %
14.50
Wine Spectator
91
Wine Enthusiast
94
