# Monticue Vineyard Pinot Noir (2021)

- **Producer:** Cobb Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.2%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, mint, white pepper, rose, violet, vanilla, cloves, cedar, forest floor, wet leaves, mushroom

## About this wine

Cobb Wines was co-founded by winemaker Ross Cobb and his father David, a marine biologist and Sonoma Coast viticultural pioneer. Ross Cobb, who has worked at legendary estates like Williams Selyem, Flowers, and Hirsch, is renowned for crafting cool-climate, lower-alcohol Pinot Noirs that emphasize maritime terroir. The Monticue Vineyard represents a full-circle story for Ross: he personally helped plant these very vines years ago under different ownership. Later, he secured a lease on the tiny, two-acre block to produce this single-vineyard bottling. Located on Jonive Road in the Freestone-Occidental zone of the western Sonoma Coast, the vineyard sits at over 700 feet elevation, surrounded by redwood trees. Its east-facing slope captures gentle morning sun while shielding the vines from intense afternoon heat, creating a distinct expression compared to neighboring west-facing sites.

## Interesting facts

- Winemaker Ross Cobb actually helped plant the Monticue Vineyard years before he was able to lease the land and bottle its wine.
- The Monticue Vineyard is an incredibly tiny, isolated site of just two acres, nestled among coastal redwood trees.
- The 2021 vintage was crafted using an exceptionally high 90% whole-cluster fermentation, driving intense spice complexity.

## Food pairing

The high acidity and fine, silty tannins of this cool-climate Pinot Noir make it exceptionally food-friendly. The 90% whole-cluster fermentation introduces a savory, spicy complexity that mirrors earthy elements like mushrooms and herbs. It has the structural tension to cut through the rich oils of fatty fish like King Salmon, while its bright acidity balances sweet-and-savory fruit reductions paired with duck or pork.

## Wine making process

The 2021 vintage benefited from a clean, highly concentrated growing season with low yields. Harvested from vines planted in 2010 in Goldridge sandy loam soils, the grapes (clones Calera, Pommard, 667, and 115) underwent fermentation with an exceptionally high proportion of whole clusters—90% for this vintage. Fermentation was carried out using 100% native, wild yeasts. The wine was then matured for 22 months in French oak barriques, utilizing only 30% new oak to preserve the delicate fruit and terroir characteristics. To maintain its natural texture and complexity, the wine was bottled unfined and unfiltered.