# Hirsch Vineyards "The Bohan-Dillon" Pinot Noir (2024)

- **Producer:** Hirsch Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €48
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, plum, rose, cedar, cloves, forest floor, mushroom

## About this wine

Founded by David Hirsch on the rugged ridge lines of the West Sonoma Coast overlooking the Pacific Ocean, Hirsch Vineyards is renowned for crafting site-expressive, cool-climate Pinot Noirs along the San Andreas Fault. Conceived in 2006 as an homage to the classic village-level wines of Burgundy, The Bohan-Dillon is named after historic local ridge roads. The bottle label famously features Bobes, the winery's legendary estate cat who survived two rattlesnake bites in 2006. While historically crafted by blending estate fruit with neighboring sites, the 2024 vintage represents a milestone, being produced exclusively from 100% Hirsch Estate fruit.

## Interesting facts

- The wine's label features Bobes, a legendary winery cat who survived two rattlesnake bites in 2006.
- The 2024 vintage marks the first time Bohan-Dillon was produced using 100% Hirsch Estate fruit.
- Named after historic local ridge roads overlooking the Pacific Ocean along the San Andreas Fault.

## Food pairing

High natural acidity and fine, linear tannins make this vibrant red wine exceptionally versatile at the table. Earthy, red fruit-driven flavors seamlessly complement roasted poultry, seared fatty fish, pork, and wild mushroom preparations without masking their natural delicate flavors.

## Wine making process

Farmed using biodynamic and organic principles, the 2024 vintage incorporates a diverse mix of Pinot Noir clones, including Mount Eden, Dijon 114/777, Pommard, Wädenswil, Swan, and Calera. The grapes are hand-harvested from high-elevation coastal vineyards planted in complex sandstone, shale, and volcanic soils. Fermentation takes place in small open-top stainless steel tanks with gentle extraction. The wine is aged in French oak barrels (27% new) to preserve freshness and site specificity, followed by bottling in June 2025 with minimal intervention.