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Cork Wine

Belle Glos Clark & Telephone Vineyard Pinot Noir 2019

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Quick Overview

Bright ruby red with fresh, vibrant aromas of wild blackberry, raspberry jam and cedar box accented by rich floral notes. This wine is juicy and generous on the palate with sweet cherry, field-ripened strawberry, cranberry and just-baked gingerbread. Perfectly balanced with bright acidity and a supple mouthfeel. Fine grained tannins provide an authentic textural distinction and structural depth.
Clark & Telephone


My goal with each of the Belle Glos single-vineyard Pinot Noirs is to express the genuine uniqueness of each vineyard site, and to craft the most honest style of California Pinot Noir, which is layered, complex, fruit-forward and rich. Clark & Telephone vineyard is located in the Santa Maria Valley AVA, which is unlike most North American winegrowing regions, as the valley runs from east-to-west instead of parallel to the ocean. This creates a much cooler climate because the wind and sea fog is funneled directly in from the Pacific, resulting in a long growing season and ripening period for the grapes. Perfect for growing our style of Pinot Noir. The Clark & Telephone vineyard was established in 1972 and planted with the Martini clone on its own rootstock. As a result of intensive pruning and crop thinning, the vines produce loose clusters, with small, intensely flavored berries, yielding dense, dark-berry fruit and abundant sweet brown spice characteristics that are synonymous with this particular clone. Although we thought it would never be possible, the 2019 growing season was even cooler than 2014. We were definitely faced with challenging weather conditions; it was a very cool spring and summer and we were thankful to have harvested all of the Pinot Noir prior to the early winter rains that inundated California’s coast. The silver lining to the vintage was that Pinot Noir thrives in a cool environment, and in California, the varietal generally lacks the desired hang-time because the sugar levels increase at a faster rate than the physiological ripeness of the grapes. In this vintage we managed to achieve moderate levels of sugar, meaning moderate levels of alcohol, yet full fruit ripeness – with hard dark seeds, loose pulp, thick, fully colored, dark skins, lignified cane wood and stems – what I would consider a perfect year for Pinot Noir. Once the fruit arrived at the winery the clusters were destemmed and the must underwent an extended cold soak. The maceration process took place during fermentation with a combination of punch-down and pump-over techniques. The trick is to find the perfect middle ground between under and over extraction, something we carefully monitor each day, tailoring our approach in order to achieve the optimal extraction level. The wine was then aged for nine months in French oak (60% new) and racked twice, once after malolactic fermentation, and then again when it came time to make the final blend.
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