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2014 Chasseur Sonoma Coast Pinot Noir
Wine Specs
Pinot Noir
Sonoma Coast
Harvest Date
September 29th and October 5th
6.7 g/L
Fifteen months in 60 gallon French oak barrels: 50% new from Tonnellerie Sirugue
Bottling Date
December 10th , 2015
Alcohol %

2014 Chasseur Sonoma Coast Pinot Noir

91 Points - Pinot File, The Prince of Pinot

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"Moderate garnet color in the glass. More feral and gamey than the RRV bottling, with spirited aromas of dark red and purple berries, mulch and subtle oak. Discreetly concentrated flavors of black cherry and black raspberry are backed by quenching acidity and silky tannins. The wine has an earthbound quality that appeals with complimentary oak support and a modest but pleasing finish."

Downloadable Spec Sheet

Wine Profile
Winemaker Notes
A deep ruby color introduces a slightly brooding floral nose of forest floor that opens to a sense of coiled strength in the aromas of this youthful Pinot as it opens with air. Hints of cigar-box and mushroom along with red raspberry and currants become apparent on the palate. Zesty, forthright and rich mouthfeel predicts and finally gives way to a dark core of cherry and grenadine that is neatly counter-pointed by savory notes of roasted grain and tobacconist-shop spice with an impressive smooth and polished tannic grip that finishes long and round. This lofty bottling should reach its peak in another two or three years, but it can be enjoyed now.
Vintage Notes
Could the 2014 harvest be on par with the 2007? All those reading these words who are familiar with the 2007 harvest; as to whether it is or is not will have to be your decision. But the undisputed facts are that the vintage came from a wonderful growing season with near perfect timing for all phases; bud break, set, version and harvest were what one would come to expect of a great or nearly great vintage. The yield was such that no one will want for more but not so large that the wines are without weight and color. The true sign of a terrific vintage is that little or nothing needs to be added at the must/juice stage and this vintage being no exception. All lots came in with proper sugars and excellent acids so little or no additions were needed at the fermenter. And in my years of making wine I’ve found that the less added to wines by us humans, as opposed to nature, the better the wine.