Close up on Crescere Pinot Noir labelThere’s no doubt our Proprietary Pinot Noir and Platt Vineyard Pinot Noir are two of our most popular and noteworthy wines in their own right. While the differences might not always be immediately apparent, we’re here to break it down so you can make the most out of each wine when you enjoy them. 

There are so many ways these wines contrast one another—think ballet vs. flamenco, Leonardo vs. Michelangelo, Gehrig vs. Babe Ruth. At their core, they have a shared commonality, but the differences can be found in the delicate nuances of their personalities.

Join us as we divulge and give you an insider look into the differences of the terroir, how it’s incorporated into each wine to make them unique, our favorite pairings, and more.

The Vineyards

Proprietary Pinot Noir

The majority of the blend of sites for this wine hails from the Putnam Vineyard, which is located about five miles from the Pacific Ocean at 500 ft. elevation in the Sonoma Coast AVA. The terroir boasts fine sandy loam soils, which means it’s composed mostly of sand, silt, and a smaller amount of clay. This type of soil is excellent for producing high-quality, aromatic Pinot Noir.

A second vineyard site is the Van der Kamp Vineyard located on Sonoma Mountain, which maintains spreckels loam and volcanic tuff, bringing a truly beautiful layer of complexity and earth to this wine.

Platt Vineyard Pinot Noir

A small amount of the press juice from the Platt Vineyard was added to this blend due to its lovely floral tones. Less than three miles from the Pacific Ocean, Platt is densely planted in Goldridge fine sandy loam that was uplifted from the Pacific Ocean.  Its southwest-facing slopes benefit from the cooling breeze from the Pacific that blows through the Estero Americano to the Petaluma Gap.  Pinot Noir from the Platt Vineyard tends to be more Burgundian in character than almost any other site in California.  The wines are delicate but wildly complex and vibrant.

The Tasting Notes

2018 Proprietary Pinot Noir

100 cases produced

We selected the top four barrels from the vintage to create this wine. Two from Putnam Vineyard in Annapolis on the far reaches of the North Sonoma Coast, one from Van der Kamp located on Sonoma Mountain, and one from Platt Vineyard. 

Boysenberry, blueberry, and fresh dates marry with spiced plum, basil, fresh bay leaf, and hibiscus to lead the heady aroma of this wine. On the palate, these flavors are delivered with a bright, silky feeling and you begin to notice undertones of soft cheese rind and freshly cured meat that delivers a complex and memorable wine.

2018 Platt Vineyard Pinot Noir

91 cases produced

Spring jumps from the glass with this wine, giving you a mix of wild berries: mulberry, cranberry, and strawberry married with blood orange as you bend your nose in for your first inhalation. The wine begins to open up as it breathes to show notes of rose petal, tarragon, and fresh oregano, eventually giving way to undertones of fresh leather and flint. All of this can be found on the palate in abundance, and every sip has us noticing something new. It’s a wine that’s immensely enjoyable on its own but makes you dream of the many fun things you can cook alongside it.

The Pairings

Proprietary Pinot Noir

Crescere Pinot Noir with cheese board and two womenThe 2018 Proprietary Pinot Noir is a truly deep and complex wine that explodes with an array of flavors. Fruity and floral while spicy and earthy at the same time, this wine calls for a dish of equal depth and complexity. The first thing that came to mind when we tasted it was lamb tagine. Lamb’s richer flavors, while not as deep as most other red meats, stand in perfect balance to the weight of this Pinot Noir. The layers of flavor brought on by apricots, ginger, cinnamon, and saffron complement the fruit and spice tones found in this wine as well.

Platt Vineyard Pinot Noir

The fresh fruit and herbs abundant in this wine, along with the earthy elements at play underneath, remind us of all that summer can bring. As we drank, a roast pork tenderloin came to mind. Accompany this meat with sour cherries and wine-soaked mushrooms over wild rice and you’re bound for a match made in heaven. The key here is the spice rub on the pork to accentuate the herbal tones of the wine, and the sour cherries and balsamic highlighting the fruit and acidity while the mushrooms help to elevate the earthier tones.

No matter which wine you savor, we have a Pinot for each personality! Shop these wines and be sure to share which is your favorite–and what dish you enjoyed with it–on Facebook and Instagram.