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2014 FOLEY PINOT NOIR STA. RITA HILLS RANCHO SANTA ROSA 750ML

2014 FOLEY PINOT NOIR STA. RITA HILLS RANCHO SANTA ROSA 750ML

Region: United States
Varietal: Pinot Noir

Vintage: 2014

Regular price $31.99

Total minimun order is $125
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For years, Bill Foley and his wife, Carol Johnson Foley, had dreamt of opening a winery bearing their name in Napa Valley. They both enjoyed the grandeur of Napa’???s scenery and the rhythm of its lifestyle, and, more importantly, the couple loved the opulence and complexity of Napa’???s wines. With the launch of Foley Johnson in 2012, the Foleys have created a world-class winery with premier vineyards and a historic tasting room right in the heart of America’???s preeminent winegrowing region. Located along Highway 29 in the prestigious Rutherford AVA, Foley Johnson exemplifies the understated elegance and casual warmth of the Valley. The winery produces two tiers of wines: Napa Valley and Handmade. The Napa Valley tier focuses on Bordeaux varieties from the nearly 50 acres of estate vineyards around the winery in Rutherford. The Handmade tier features special small-lot bottlings from some of the renowned winemakers in the Foley Family Wines group of wineries including Dave Lattin of Kuleto, Leslie Renaud of Lincourt, Paul Warson of Firestone, Mark Lyon of Sebastiani and Lisa Bishop Forbes of Chalk Hill.

The Rancho Santa Rosa East and West Blocks are located in the Sta. Rita Hills region of Santa Barbara County. Climbing from 500 to 1,000 feet above sea level, these hilly sites are treated as a series of individual micro-vineyards delineated by soil, exposure, elevation, grade, rootstock and clones. The well-draining soils and cool maritime climate make this a perfect spot for Pinot Noir. This Pinot shows the pure fruit and vibrancy characteristic of its cool climate origins. The fruit was hand-picked and hand-sorted in the vineyard in the cool morning hours to preserve the aromatics. The clusters were then de-stemmed with no crushing. The must was cold-soaked in open-top fermenters for four days and then allowed to ferment with native yeast. The wine was aged in French Oak Barrels, 30% new, for 15 months.

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