David Ramey draws grapes for this bottling from the De la Montanya and Bucher vineyards, and about a third of the fruit is Pommard clone. The Brix at harvest averaged 23.9°, and the fruit was fermented in tank with ambient cultures. The wine reposed in French oak, half new, for 14 months.
The belly of the wine is a brilliant garnet color, and its fragrance mingles the native spiciness of Pommard with firm berry fruit. The palate is silken, embroidered with filaments of red and black cherry and resinous herbs, all carried on a wave of juicy acidity. Dark spices enliven the finish.
It sounds like a lot going on, but the net effect is remarkably light-handed, elegant, and high-toned. Age a few bottles of you have the chance, but right now pair it with savory light-bodied cuisine: roast chicken, pork tenderloin, pilafs, strudels, cow’s milk cheeses.
2016 Ramey Pinot Noir Russian River Valley
14.5% abv | $50 (sample)