Gary Farrell - Pinot Noir RRV2023
RED WINE
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Producer
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Blend
100% Pinot Noir
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Country
USA
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Region
California
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Appellation
Russian River Valley
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UPC
837434000036
Reviews
Wine Enthusiast 92
Focused aromas of black cherry, blackberry and cola waft on the nose of this Pinot. The palate brings bright fresh cherry, spice melange and flowers with orange peel acidity and echoes of cedar, roses and plum through the finish.
by TRC, Wine Enthusiast , 2025
Wine Spectator 92
A bright and friendly version, whose pomegranate and cherry fruit is engaging, with flashes of rose petal and iris skirting about. Offers a fresh, transparent finish.
by JM, Wine Spectator , 2026
Technical Details
Bottling date
December 2024
Fermentation
9 months, 35% new French oak.
Tasting notes
A true representative of the stunning Russian River Valley appellation, this Pinot Noir opens with vibrant aromas of succulent red cherries and rose petals with swirl of brown baking spices and a touch of cedar. The broad, medium-bodied palate delivers more ripe red fruits, blood orange, and some savory earth notes, all supported by zesty acidity and fine tannins into the long, spicy finish.
Vineyard
Our Russian River Valley bottlings are quintessential appellation wines compiled from some of the region’s top vineyards, taking advantage of varied climates and unique site characteristics. Ranging from vineyards like Rochioli and Bacigalupi in the warm but river cooled Middle Reach neighborhood, to Hallberg in the more foggy, cool climate extreme of Green Valley, and many other sites in between, this beautiful expression of the varietal and of the appellation’s exceptional terroir captures the richness, purity and elegance that are Gary Farrell Winery’s trademarks. 2023 was a very long, cool growing season, resulting in our latest start and finish to harvest on record. The extended hang time at lower temperatures provided gorgeous fruit with stunning flavors, structure, and complexity for another vintage of beautiful wines.
Winemaking
Grapes were hand-harvested in the cool morning hours then brought to the winery for careful sorting and de-stemming, though a small percentage of the fruit was kept as whole clusters for fermentation. After a 4-7 day cold soak in small, open-top tanks, the must was inoculated with yeast and extraction was managed by punch-downs and pump overs during fermentation. A 7-10 day extended maceration occurred post-fermentation to enhance complexity and soften tannins before draining and gentle pressing in our Bucher basket press. The wine was aged for 9 months in French oak barrels (35% new) from select coopers Ana Selection, Tonnellerie O, Francois Freres, and Remond.
