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This is Iron Horse’s signature Pinot Noir, named for our highly prized soil type – a rare, fine-grained sandy loam, especially coveted for Pinot Noir. This bottling is a blend from four blocks on the estate. There’s bright high toned fruit underlying layers of earthiness, and silky-smooth texture.
Juicy and forward in feel here, with friendly cherry and raspberry coulis notes laced with hints of light red licorice and vanilla the finish. A latent juiciness adds length. Crowd pleaser. Drink now through 2026.
Thick and concentrated in cranberry, strawberry and cedar, this wine offers strong tannin presence and structure amidst a grittiness of crushed rock. The finish delivers plenty of forest-floor intensity.
Clone 828 brings the hearty ripeness while Pommard 5 layers in the silky texture and roundness. By nose, toasted oak, plum compote and cardamom. By mouth, black berry, plum with soft, but supportive tannins.
Hand picked from Winery blocks 2 and 4 (Pommard 5), block H-5 (clone 828), and block P-6 (clone 13, Thomas Road) the grapes are de-stemmed into small open-top half ton macro bin fermenters or into stainless steel tanks where they are cold-soaked (using dry ice) for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malolactic fermentation.
Clone 828 brings the hearty ripeness, Clone 13 sprinkles in the forest floor and savory qualities, while Pommard 5 layers in the silky texture and roundness.
Wild caught king salmon from right off the coast at Bodega Bay is a classic Sonoma County dish, which naturally pairs with our cool climate Chardonnays. Also, fun to try with Pinot Noir. But, why choose? For a group of four of more, likely to drink more than one bottle, who says it has to be the same wine?View Recipe