# Emeritus Vineyards Hallberg Ranch Estate Grown Pinot Noir (2020)

- **Producer:** Emeritus Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.8%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, plum, violet, rose, vanilla, cloves, toast, forest floor, wet leaves, mushroom

## About this wine

Emeritus Vineyards was founded by industry legend Brice Cutrer Jones in 1999 with a singular focus: crafting noble Pinot Noir from estate-grown, dry-farmed vineyards. Located in the heart of the Russian River Valley, Hallberg Ranch is the crown jewel of the estate. Spanning 115 contiguous acres, the vineyard benefits from the region's signature Goldridge sandy loam soils and cooling maritime breezes from the Pacific Ocean via the Petaluma Gap. This unique terroir allows the grapes to ripen slowly and evenly, preserving their natural acidity and developing complex, nuanced flavors.

## Interesting facts

- Hallberg Ranch is 100% dry-farmed, a rare practice in California that forces vines to grow roots up to 30 feet deep.
- The vineyard is named after the Hallberg family, who previously operated a famous apple orchard on the site.
- Founder Brice Cutrer Jones previously founded Sonoma-Cutrer, one of California's most famous Chardonnay producers.

## Food pairing

The bright acidity and elegant, medium-bodied structure of this Pinot Noir make it incredibly versatile. It pairs beautifully with earthy flavors like mushrooms, which complement the wine's forest floor notes, and rich, fatty fish or poultry like salmon and duck, where the acidity cuts through the richness.

## Wine making process

The winemaking philosophy at Emeritus is centered on minimal intervention to let the terroir of Hallberg Ranch shine. The estate is entirely dry-farmed, forcing the vines to dig deep for water and nutrients, resulting in smaller, more concentrated berries. Grapes are hand-harvested at night to preserve freshness. After gentle destemming, the fruit undergoes fermentation in small open-top stainless steel tanks using native yeasts. The wine is aged for 10 months in French oak barrels (typically around 25-30% new) to add subtle structure and complexity without overpowering the delicate Pinot Noir fruit.