The microclimates of the Sonoma Coast AVA include the western portion of Carneros and the Petaluma Gap. The cool climate and low yield of these vineyards allow Pinot Noir grapes to mature slowly while retaining their natural acidity, resulting in a balanced wine with ripe flavors, silky texture and crisp acidity. Aged primarily in large oak casks and “neutral” older barrels, this wine exhibits flavors of cherries, strawberries and spice, with a lively finish that is an ideal accompaniment to grilled fish and fowl or barbecued meats.
“White-peppered cherries and clove-dotted cedar make their mark on nose and palate. Sweet tobacco and wild raspberry go hand-in-hand with a tip-top acidity. As this lovely wine opens up, forest floor aromas and flavors emerge, with a brambly, cherry cola finish. It is poised and delicious”
Tasting Panel Magazine
Vineyards: 34% Stage Gulch, 32% Ricci, 18% Schug Estate, 16% Sangiacomo
Appellation: 100% Sonoma Coast
Harvest and Brix: September 7th – 20th, 2018, 24.2 Brix Average
Aging: 1100 gallon neutral oak casks and stainless steel
Alcohol and Acidity: 13.5% ABV, TA=0.59 g/100mL, pH=3.69
Release Date: January 1th, 2020
Chef Kristine’s recommendation
Fuller bodied, excellent with most grilled or seared meats and veggies. It pairs beautifully with so many cuisines such as Mediterranean, Mexican, Asian, Southwestern. Try with: lamb, duck, beef, chicken, tuna or salmon, mushrooms, olives, sun-dried tomatoes, dried cherries, roasted beets, plums, and fresh herbs like rosemary, sage, and thyme. Note: NOT recommended with desserts!
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