Description

ABOUT THE PRODUCER:
Senses Wines is the dream of three childhood friends. Christopher, Max and Myles, who partnered with critically acclaimed winemaker, Thomas Rivers Brown, to produce world class wines from renowned vineyards owned by their families. Since founding in 2011, Senses Wines production has grown to include many coveted vineyard sites throughout northern California. The estate vineyards are located in the West Sonoma Coast and Russian River Valley, specifically just outside the town of Occidental where the three founders grew up. On the label, the second letter ‘e’ has been substituted with the number ‘3’ representing the three founders and the three wine senses of sight, scent and sip. They believe the vineyards are their greatest asset, and meticulously farm each vine so the winemaking process can be as hands-off as possible. This approach ensures complexity and finesse for each wine, vintage after vintage, and their stunning wines are testament to their dedicated passion.

THE VINTAGE:
A dry winter with below-average rainfall and a cool start to spring kept the vines dormant late into March. The spring months stayed dry and cool, slowing shoot growth and contributing to low yields and smaller berries. The fruit developed evenly with concentrated flavours, colour and texture. Harvest took place with favourable, temperate weather throughout the picking season.

ABOUT THE VINEYARD:
Max & Lexi Thieriot planted this vineyard in 2016 after years of searching for the perfect site. This site is located five miles from the Pacific Ocean and experiences the coolest weather of all the Senses’ vineyards. The renowned Platt Vineyard, de Coelo, and Steve Kistler’s Occidental plantings neighbour this vineyard. The Bodega Thieriot vineyard covers 3.64 hectares of Pinot Noir Calera clone, which yield aromatic wines with wonderful tension. The vines thrive in the warm microclimate which is tempered by the cool, coastal breezes and the trademark fog that lingers over the vineyards, bringing moisture and cooling the vines. The result is a long hang-time, during which the vines slowly build aromatic complexity, concentrated flavours, superbly balanced by natural freshness. The vines are sustainably cultivated and manually harvested.

THE WINEMAKING PROCESS:
The Pinot Noir grapes were carefully selected to ensure only the top-quality fruit was vinified for this wine. Fermentation took place with wild, indigenous yeasts in open top vats, followed by maturation lasting for 12 months in 100% French oak.

OUR TASTING NOTES:
Vibrant aromas of pomegranate, kirsch and mulberry give way to a beguiling perfume of lilac, bergamot and jasmine tea. The smooth and silky palate shimmers with floral and mineral layers accenting the opulent core of red berry fruit.

GRAPE VARIETY:
Pinot Noir 100%.