# Coastal California Pinot Noir (2024)

- **Producer:** BloodRoot
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.7%
- **Average price:** €22
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** raspberry, strawberry, redcurrant, rose, orange, cherry, vanilla, cream, cedar, forest floor, dried cranberry

## About this wine

BloodRoot is a secret collaborative project spearheaded by Noah and Kelly Dorrance of Reeve Wines alongside Director of Winemaking Katy Wilson. Built on the philosophy of crafting serious, terroir-expressive California wines at accessible price points, the winery sources fruit from premium, sustainably farmed coastal vineyards across Mendocino and Sonoma Counties. By blending declassified single-vineyard lots from top producers, BloodRoot delivers a quintessential cool-climate California Pinot Noir that balances precision, structure, and vibrant coastal identity.

## Interesting facts

- Created as a secret collaboration between top California winemakers, including founders of Reeve Wines.
- Utilizes declassified single-vineyard lots from premium coastal sites in Sonoma and Mendocino.
- Grapes are pressed using a traditional French Coquard basket press, rarely seen at this price point.
- Includes 15% whole-cluster fermentation for added savory and herbal spice complexity.

## Food pairing

This medium-bodied, bright Pinot Noir benefits from high natural acidity and silky, fine tannins, making it exceptionally versatile at the table. Earthy components like wild mushrooms echo the wine's subtle forest floor nuances, while lean proteins like duck, pork, and salmon match its weight and cut through natural richness seamlessly.

## Wine making process

The wine is fermented in two-ton open-top fermenters using 15% whole-cluster inclusion to add aromatic complexity and subtle structure. After fermentation, the grapes are gently pressed using a traditional French Coquard basket press. The wine is then aged for 18 months in French oak barrels, with 20% new oak, preserving the natural fresh fruit profile while adding refined complexity.