97pts James Suckling

Complex aromas of iron, iodine, raspberries, blue fruit, mussel shells, lemongrass and orange peel. Medium- to full-bodied with crunchy fruit and a lightly chewy finish. A barrel selection of the best wines of the vintage. A little tight now, but it opens in the glass. Drink or hold.

96pts Jeb Dunnuck

A blend of all 11 clones at the estate, the 2023 Pinot Noir The Estate is a jeweled ruby color and opens with bright notes of currants, crunchy, bright berries, brambly spices, clove, and fresh lavender. The palate is vibrant and tension-driven, with well-defined tannins, focused acidity, and a stony texture throughout the wine. Drink 2026-2046.

96pts Robert Parker's Wine Advocate

The 2023 Pinot Noir The Estate has kaleidoscopic scents of wild cherry, pomegranate, dried flowers, conifer and spice that draw you back to the glass again and again. The palate offers power without weight, its vibrant acidity driving highly concentrated flavors. It’s framed by barely there, silky tannins and has a hauntingly long finish. Wow!

95pts Wine Spectator #8 Top 100

Offers beautifully rendered notes of hibiscus, rose petal, damson plum and mulberry that stretch out lengthily thanks to the fine-beaded acidity and taut, precise tannins. The sapid finish lets in tea and incense hints amid the glistening fruit. Best from 2026 through 2036.

95pts Decanter

The 2023 Estate Pinot Noir captures the full breadth of the vineyard’s clonal diversity, rooted in the Goldridge soils of the Sonoma Coast. With ten clones planted across 21 acres, it’s blended each year to represent the best expression of the site. The 2023 vintage opens with the most floral and bright profile in the lineup: fresh roses, fresh lavender layered with crunchy red berries and tart blackberries, a subtle aroma of forest floor, and savoury herbs like sage. Finely structured, it shows tension, thanks to the high natural acidity shaped by the vineyard’s coastal elevation. A compelling, site-driven wine from Fort Ross-Seaview. 1,200 cases produced.

Winemaker Notes

#8 Wine Spectator Top 100 of 2025

Each block was picked by hand in the cool pre-dawn hours, and the fruit was delivered to the winery before sunrise. We sorted the clusters by hand, with 7% reserved for whole-cluster fermentation.  We destemmed the remainder of the fruit before transferring it into small stainless steel tanks for three to eight days of cold maceration. Fermentation was carried out by native yeast, and we punched the cap down by hand, with the frequency and technique determined by tasting each tank daily.  The free run wine aged in 228L French oak barrels, 46% new, for 15 months prior to bottling unfined and unfiltered.