Wine Spectator 89 points - Features a rich, ripe core of juicy blackberry, mocha, cola and raspberry jam, with touches of espresso and dried herb. Drink now through 2024. 6,000 cases made.-JL
(Jun 15 2015)
Vinous 90 points - Pale-medium bright red. Aromas of raspberry, brown spices and underbrush are lifted by a floral note. Silky and light on its feet, with ripe acidity framing the rich, sweet flavors of red berries, red cherry and earth. Offers good fat without excess weight, finishing with a fine dusting of tannins and very good length. Sweeter and more expansive than the 2011 bottling. Jayson Woodbridge’s pinots have gotten much subtler and more perfumed in recent vintages.
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Viticulture at Stanly Ranch in Carneros began in the 1880’s but fell off during prohibition. Stanly Ranch was first planted to Pinot Noir in the 1940s, when a clonal trial proved the ranch’s well-drained clay-loam soils and rolling hills ideal for growing the finicky varietal. The clones and blocks have been significantly refined over the years, and Stanly Ranch is now one of the most sought-after vineyards for Pinot Noir in California.
The Carneros AVA straddles the southern parts of Napa and Sonoma Counties. It is the coolest wine region in Napa, with fog rolling in from San Pablo Bay at night, then peeling back late in the day to expose the grapes to the sun. Stanly Ranch is on the Napa side of Carneros and has myriad microclimate throughout its rolling hills, making for significant differences in terroir in each block of the vineyard. The Bay has a significant influence, the lower areas being the first to be covered with fog and the last to emerge while the hills remain in the sun the longest and see it earliest in the morning. Cherry Pie single vineyard Pinot Noir is from the Home Hill of Stanly Ranch.
Cherry Pie is another innovative offering from visionary winemaker Jayson Woodbridge, creator of Hundred Acre and Layer Cake Wines. One would think with the myriad winemaking projects that literally take him and his winemaking team around the globe several times each year, that Jayson would be content with his current stable of wines…but he has yearned to make Pinot Noir for years and circumstances finally aligned for him to do just that.
Jayson sought out the owners of Stanly Ranch, on the Napa side of the Carneros appellation, as their grapes were becoming well known as some of the most sought after Pinot Noir grapes in California. They told him they would give him a small allocation to make wine, but future allocations would depend on the quality of the wine he made. They had no idea that was just that kind of challenge that puts Jayson at his best.
After tasting the 2007 Cherry Pie Pinot Noir from the barrel, and deeming it one of the best ever made from their grapes, the owners of the ranch granted him free rein to choose from the very best blocks of the property for his wine. Needless to say, the allocation of fruit is now whatever he asks for…but the wine still had no name.
Then in early 2008 while perusing New York’s Soho District, Jayson happened into the Campton Gallery during its exhibition of paintings by artist, TR Colletta. Colletta’s richly detailed paintings of everyday, distinctly American objects are at once familiar and remarkable, assuming an evocative, sculptural character. His subjects tap into our collective consciousness and become complex metaphors. Jayson was particularly drawn to a compelling oil on canvas of a juicy, mouthwatering, hot-out-of-the-oven cherry pie. He instantly knew this was to be the label and the name for his Pinot Noir still in the barrel - Cherry Pie.
Like TR Colletta’s art, Jayson’s art is evocative, complex, textural and fundamentally American. His Cherry Pie Pinot Noirs are dazzling in their rich, layered, sensory excellence and are redolent of the flavors and aromas of something delicious baking in a warm kitchen – comforting, inviting and with their rich, dense, dark fruit flavors, as American as – well, Cherry Pie.