The Winery SF
2012 North Coast Pinot Noir
California: North Coast
San Francisco Treat
Today’s The Winery SF 2012 North Coast Pinot Noir is a near-perfect coastal Pinot, coming from one of the coolest wineries around. Headquartered on the waterfront in the heart of San Francisco, this is one winery to look out for!
This wine is incredibly well balanced, with a delicate, wonderfully rewarding interplay of fruit, earth, and spice. Bright red fruit notes buttress hints of cedar wood and peppercorn spice to create a wine that is equally delicious and complex. This fantastic Pinot also just took second place overall at the prestigious 2014 Pinot Noir Summit, beating out nearly 500 other wines, including offerings from David Bruce and Kosta Browne.
Pinot lovers - run, don’t walk, for this gem of a wine. At under $25, you’ll be happy you did!
Red ruby at the edge of the glass, with a dark cherry-violet red at its heart.
An aromatic combo of red fruit, earth, and dark spice, with fresh dark cherry and raspberry mingling with sandalwood, freshly fallen leaves, black peppercorn, and clove.
Plenty of bright red fruit notes of raspberry and cherry, paired with a subtle dried plum, on the initial palate. These flavors are rounded out by cedarwood, black peppercorn spice, and a touch of pomegranate black tea.
Long and lingering, with a nice touch of acidity, the finish is highlighted by notes of tart red cherry and subtle pomegranate.
A roast pork loin, seasoned with garlic and rosemary.
What the Winery Says
The 2012 Pinot Noir exhibits saturated dense ruby/purple-tinged color with bright red raspberry fruits, typical of the Sonoma Coast and Russian River Valley Pinot Noirs. Hints of savory herbal notes are layered with rich, glorious levels of black cherries, raspberries, cassis, and blackberries in the mid-palate to give the wine an unmatched complexity. The finish then dives deeper, bringing out hints of anise and sweet tannins that linger into the finish, where a hint of black Asian spice lingers, once the fruit dissipates, into a long 30 second finish. This elegant, but bold, Pinot Noir stays true to its varietal and is best paired with duck, pheasant, lamb, and other light gamey dishes.
2012 was a very balanced year for our hillside-grown Pinot Noir grapes. This year, we added two new vineyards, one near Los Carneros and another from the famed Gold Ridge in Russian River Valley. Across the board, the clusters were full and balanced with a moderate berry size. Due to the temperate growing season, the fruit exhibited much lighter and brighter fruit than normal, which is typical of many varietals in the 2012 vintage. The grapes matured nicely with a long hang-time and were harvested in mid-October at optimal ripeness.
- Bryan Kane
- Gold Medal - San Francisco Chronicle Wine Competition, Gold Medal & Second Place Overall - 2014 Pinot Noir Summit, Gold Medal - American Fine Wine Competition
- North Coast, California
- Case Production
- 350 cases
About the Winery
The Winery SF is San Francisco’s Winery, Tasting Room & Event Center. Enjoy distinctive wines produced right in San Francisco, from our highly acclaimed Sonoma and Napa Valley winemaker. Producing hand-crafted wines in a traditional, old-world manner, The Winery offers a large number of boutique wines, creating an unforgettable wine experience for individuals, groups, and guests of San Francisco.
The Winery brings the “California wine experience” to San Francisco. The Winery’s 20,000 sq ft winemaking facility allows visitors to see the winemaking process first-hand and experience highly rated boutique wines from our top winemaking team from Napa, Sonoma, and beyond. From tours, to private events, to full-day meetings or conferences, The Winery is the perfect place for you and your guests to experience California Wine Country right in San Francisco!
Winemaker Brian Kane
Brian subscribes to natural and non-interventionist winemaking techniques which he developed in studies at UC Davis and through experience making wine at Siduri, Roessler and other top California wineries. Brian also follows a 24-hour fermentation management program for his wines. The program involves varying the temperature and cap management procedure on a 3-4 hour time basis at various stages of the fermentation process. It is a process which he claims contributes to the color and structure of the wine without the need for external additives.