"Wild raspberries and red cherries, delivered amid woody, savory aromas in fresh mode. The palate has a neat, plush array of fine tannins that carry lithe and juicy, darker-cherry flavor in velvety, plush style to close. Drink or hold." - 93pts. James Suckling

WHY WE LOVE IT
  • BLEND
    Pinot Noir
  • ALCOHOL
    14.50%
  • SIZE
    750ml

As an homage to where they met (Gros Ventre River in Jackson Hole) husband and wife duo and co-founders Sarah and Chris Pittenger established Gros Ventre on their passions and ideologies. They focus on stunning and unique expressions of classic grapes throughout Sonoma County. This expressive and nuance 2016 Pinot showcases lavender, dark cherries, and spices that are reminiscent to Old World styles.

TASTING NOTES 

Sustainable. Sourced from three vineyards situated within the West Sonoma Coast (50% Campbell Ranch, 25% Baranoff, 25% Undisclosed). Blend of eight different clones ranging from Heritage selections like Calera and Swan, to Dijon clones such as 777, 459 & 115. It spends 10 months on its lees in French oak barrels prior to being blended and bottled. Gentle punchdowns & no extended maceration. No lees stirring. Minimal SO2 added before bottling. Aged in 8% new French oak for 10 months. Unfined & unfiltered. 282 cs produced.

THE STORY TO KNOW

Founded in 2009 by husband and wife team Chris and Sarah Pittinger, Gros Ventre Cellars has been over 20 years in the making. After college, Chris spent several years tasting and selling mostly European wines in shops and restaurants as a sommelier, which shaped his palate and lead him towards wine production. Starting in 2003, he began working at several notable wineries including Torbreck, Williams-Selyem, and Marcassin. Chris is also the full-time winemaker for Skinner Vineyards, one of the Sierra Nevada Foothill’s most notable estates. Through his work both at Skinner and Gros Ventre, Chris was named one of the San Francisco Chronicle’s 2013 Winemakers to Watch by Jon Bonné. In the winery, minimal handling and intervention is the goal. The wine’s evolution includes native fermentation, gentle punch downs, no extended maceration, no lees stirring, no additives outside of minimal sulfur and yeast nutrients, and no fining or filtration. Depending on the vintage, the wine typically ages for 11 months on its lees in a maximum of 25% new French oak (with the exception of the First Born cuvee). Gros Ventre’s production centers around Pinot Noir grown in cool, coastal sites, all of which are farmed by hands-on growers focused on sustainability. Cerise Vineyard is biodynamic, and the others are non-certified organic or sustainable. They prefer sourcing from coastal sites that have the right combination of sea, wind, fog, sun, and soil. Close proximity to the ocean and fog helps keep temperatures mild, alcohols moderate, and acids in balance, while high elevations (700 – 1,100 feet) allow for optimal exposure to sun and wind during the growing season.