96-Pt Samuel Louis Smith Pinot Noir—Only 3 Barrels Produced!

96 points from wine enthusiast saying:
"Lovely black raspberry, cherry and peppercorn aromas draw the nose into this three-barrel bottling from a ridgeline vineyard that will one day be a centerpiece of the Carmel Coast appellation. The palate is bold and concentrated yet ethereal, showing boysenberry, lilac and the kiss of oak. It gets better each day it's open. Drink now–2042."

Named Cellar Selection!

background:
Samuel Louis Smith is what you would call a micro-négociant. He studied at UC Davis and made wine in the Northern Rhone, Bordeaux and the Willamette Valley before returning to California where he became winemaker at Morgan Vineyards for several years before staring his own brand. Organic viticulture, mountainous sites, and minimal intervention in the cellar are tenets of the brand. Light handling, wild fermentations, and stem inclusion in the reds give his wines place and purity, aroma and structure.

Pelio vineyard where the grapes for this wine were sourced, is located just west of Laureles Grade in Carmel Valley, in what will soon be the Carmel Coast AVA. At 1,000 ft and six miles from Monterey Bay, this site is truly on the edge of viticulture. Clay loam is littered with diatomaceous shale, evidence that this area was under the sea until about 12 million years ago. Planted in 2003 and organically farmed.

The wine was 90% whole cluster fermented on native yeasts. Aging was 10 months in 35% new and 65% neutral French oak barrels and the wine was bottled unfined and unfiltered. Only 72 cases were produced.