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Vintage
Wine
Color
Rating
A ripe-fruited Pinot Noir showing bold charred oak notes, hints of underbrush, and high-toned acidity. The palate is supple and juicy, with dark berry fruit and spice on a medium- to full-bodied frame. This 100% Pinot Noir is made from Certified Organic grapes (115 and Calera clones) farmed biodynamically, fermented with natural yeasts, and aged for 17 months in 20% new French oak before being bottled unfiltered. Panther Ridge Vineyard sits on a seven-acre ridge on the western slope of Sonoma Mountain in the Petaluma Gap. Most of their fruit is sold to boutique wineries, with a small quantity of wine made under their own Panther Ridge label in collaboration with winemaker Adrian Manspeaker (of Joseph Jewell Wines).
Panther Ridge’s 100% Pinot Noir is made from Certified Organic grapes (115 and Calera clones) farmed biodynamically, fermented with native yeasts, and aged for 16 months in 50% new French oak before being bottled unfiltered. It’s a highly drinkable yet finely structured Pinot Noir, brimming with cherry fruit, elegant cedarwood, and brown baking spices. Firm tannins have the kind of grip you get after biting into a crunchy red apple, leading to a finish layered with smoky clove and earthy minerality. Promise me that when you pour this wine for friends and family, you’ll quote the movie Anchorman: “It’s made from real bits of panther, so you know it’s good.” Panther Ridge Vineyard sits on a seven-acre ridge on the western slope of Sonoma Mountain in the Petaluma Gap. Most of their fruit is sold to boutique wineries, with a small quantity of wine made under their own Panther Ridge label in collaboration with winemaker Adrian Manspeaker (of Joseph Jewell Wines).
This 100% Pinot Noir is made from Certified Organic grapes (Calera clone) farmed biodynamically, fermented with natural yeasts, and aged for 16 months in 50% new French oak before being bottled unfiltered. In the same pocket as the non-reserve Pinot Noir, this Reserve bottling is bolder, with darker cherry and blackberry fruit and more pronounced, grippy tannins that lend a chewy texture. Smoky clove and zesty mineral notes add nuance, but this is no Pinot for the faint of heart—it’s muscular, brawny, and unapologetically bold. When you pour it for friends and family, be sure to quote the movie Anchorman: “It’s made from real bits of panther, so you know it’s good.” Panther Ridge Vineyard sits on a seven-acre ridge on the western slope of Sonoma Mountain in the Petaluma Gap. Most of their fruit is sold to boutique wineries, with a small quantity of wine made under their own Panther Ridge label in collaboration with winemaker Adrian Manspeaker (of Joseph Jewell Wines).
The was my favorite of the Panther Ridge wines I tasted during a day spent tasting Sonoma wines with the Sonoma County Vintners. It’s a captivating Pinot Noir—and after sampling nearly 200 wines over a few days, it stood out for its bright cherry fruit, seamlessly integrated cherrywood nuances, vanilla-amberwood incense, and soft, supple tannins balanced by graceful, well-woven acidity. Complex yet effortless to drink, it’s both refined and delicious. This 100% Pinot Noir is made from Certified Organic grapes (115 clone) farmed biodynamically, fermented with natural yeasts, and aged for 16 months in neutral French oak before being bottled unfiltered. Panther Ridge Vineyard sits on a seven-acre ridge on the western slope of Sonoma Mountain in the Petaluma Gap. Most of their fruit is sold to boutique wineries, with a small quantity of wine made under their own Panther Ridge label in collaboration with winemaker Adrian Manspeaker (of Joseph Jewell Wines).
From Calesa Vineyard, this fruit is night-picked, whole-cluster pressed, given a two-day settle, then treated with a small sulphur adjustment before native-yeast fermentation. Some lots undergo native malolactic fermentation. Bâtonnage begins with more frequent stirring and tapers as the wine ages for 15 months in roughly 30% new French oak. It is bottled unfiltered and unfined.This is a very special Chardonnay from this site, made by Kirk Venge. It is super fragrant, with gorgeous citrus peel, impressive stony mineral tension, white flowers and beautifully integrated cedar spices, all carried by tremendous verve and tension.
This 100% Chardonnay was made with native yeasts, whole-cluster pressed, and aged for 19 months in 20% new French oak. Sourced from Lorenzo Vineyard—a site planted in 1973 and renowned for its naturally rich fruit, minerality, and vibrant acidity—the wine is generous and toasty, with a creamy, buttery texture. Wet stone minerality provides restraint and lift on the palate before the wine builds again in intensity, finishing long and bold with lingering notes of butterscotch. Founded in 2021, Marchelle is a collaboration between winemaker Greg La Follette and co-founder Kevin Lee (a Silicon Valley brand builder turned vintner), named in honor of their wives (Mara and Michelle).
Marchelle’s Estate Pinot Noir is a barrel selection from their Harmony Lane Vineyard, located about 3 kilometers east of Occidental near Harrison Grade Road. Planted to Dijon 777, 115, and 667 clones, the wine was aged for 30 months in 75% new French oak barrels, resulting in a bold, robust expression of Pinot Noir. Red cherry and plum fruit are laced with cedarwood spice and lifted by a high-toned slate-stone minerality. The mid-palate brings darker cherry notes and firm, structured tannins, while a touch of volatile acidity adds a glossy lift and tart edge to the finish. Future vintages might benefit from less time in oak to preserve freshness, but as it stands, this is a juicy, richly textured, and enticing wine. Founded in 2021, Marchelle is a collaboration between winemaker Greg La Follette and co-founder Kevin Lee (a Silicon Valley brand builder turned vintner), named in honor of their wives (Mara and Michelle).
Like a delicate glass sculpture you’d bring home from Italy, this is a beautifully refined and graceful wine, offering red berry fruit nuanced by cherry wood smoke and incense. Medium-bodied, it’s framed by fine black tea tannins and lifted by blood orange acidity, while notes of underbrush and earth carry through the enticing finish. Composed of 90% Pinot Noir and 10% Pinot Meunier sourced from Van der Kamp Vineyard on Sonoma Mountain, the Pinot Meunier was crafted using 100% whole-cluster and carbonic maceration. The wine was aged for 11 months in 25% new French oak barrels. Founded in 2021, Marchelle is a collaboration between winemaker Greg La Follette and co-founder Kevin Lee (a Silicon Valley brand builder turned vintner), named in honor of their wives (Mara and Michelle).
You’ll love everything about this wine—from its elegant red berry fruit and fine brown baking spice notes to its silky, satiny, and plush texture that immediately draws you in. That smooth character makes it dangerously easy to drink, yet it never feels too soft thanks to a lively backbone of juicy acidity that keeps it fresh and vibrant. Made from 100% Zinfandel sourced from Jim Rickards Vineyard, where dry-farmed vines date back to 1908, the wine was fermented with native yeasts and aged for 19 months in 100% neutral oak. Founded in 2021, Marchelle is a collaboration between winemaker Greg La Follette and co-founder Kevin Lee (a Silicon Valley brand builder turned vintner), named in honor of their wives (Mara and Michelle).
This Pinot Noir comes from Bush Vineyard in the Green Valley subregion of the Russian River Valley. The Swan and Calera clones were fermented with native yeast and aged for 12 months in 100% neutral French oak. The result is a meaty, red-fruited, bold, and muscular Pinot Noir infused with notes of leather, tobacco, and fine cherry wood, layered with deep forest underbrush and black tea tannins that are fine and focused on the dry, slightly saline finish. Founded in 2007, MacLaren, a family-owned boutique winery, produces less than 1,500 cases per year. Winemaker Steve Law, inspired by his time in France, sources fruit from Russian River Valley and Bennett Valley vineyards.
MacLaren’s Heather Pinot Noir comes from Zeka Vineyard in Bennett Valley, Sonoma County. The Pommard, Calera, and 667 clones were fermented with native yeast and aged for 12 months in 100% neutral French oak. The wine is captivating from the start, opening with candied red cherry before revealing briny salinity and savory charcuterie notes. Red florals, leather, vanilla, and strawberry compote add expressive layers on the palate, while the finish is lightly salty and spiced. Founded in 2007, MacLaren, a family-owned boutique winery, produces less than 1,500 cases per year. Winemaker Steve Law, inspired by his time in France, sources fruit from Russian River Valley and Bennett Valley vineyards.
MacLaren’s Pinot Noir is sourced from three vineyards in the Russian River Valley. Predominantly Clone 667, blended with small amounts of Calera and Pommard, the wine was fermented with native yeast and aged for 12 months in 100% neutral French oak. It’s a textural wine, shifting from velvety to slightly granular, with notes of cherry cola, fine cedarwood, and redwood forest floor—loamy earth and red bark giving it a brighter kind of earthy complexity that will be instantly familiar to anyone who’s hiked through Marin County or Muir Woods. Founded in 2007, MacLaren, a family-owned boutique winery, produces less than 1,500 cases per year. Winemaker Steve Law, inspired by his time in France, sources fruit from Russian River Valley and Bennett Valley vineyards.
Clone 777 from Fort Ross–Seaview, with just five barrels produced — about 125 cases. Aged 22 months in 40% new French oak. The wine shows red cherry and strawberry fruit with leather and tobacco notes, touches of caramel, and a good stony mineral intensity accented by a hint of salinity. Grapefruit zest and tangerine peel bring lift, while darker tones of mulberry, fig paste, and cherry cola deepen the mid-palate. Cocoa-powder tannins frame the finish. For all the fruit sweetness, this is a Cabernet-lover’s Merlot with balanced tension.
Fermented and aged in stainless steel, concrete egg and neutral French oak, this wine was aged sur lees and did not undergo malolactic fermentation. As such, it is super bright and zesty, though you’d be hard-pressed to guess there’s no malo, as it shows real richness and depth — perhaps thanks to the Old Wente clones. Citrus fruit, white flowers, beeswax and vanilla unfold with great length and lovely wet-stone mineral tension. Really lovely.
From the Lytton Annapolis Vineyard in the West Sonoma Coast AVA. This Pinot opens with blood orange and clove, cherry and strawberry, and a touch of earth, soy, and black-truffle umami. Medium-bodied with velvety tannins, juicy acidity, and a fine, woodsy, earthy finish. Lingering, long, and full-flavored.
This is a crunchy, bright and vivid Chardonnay, with elegant lemon and lime fruit, under-ripe white peach, apricot and green apple — a sort of fruit salad, yet wonderfully vivid and refreshing. The mid-palate is rounded with good depth of apricot flavor and richly integrated cedarwood notes. The oak is never obvious; it is more structural than overt. The 2023 Lucie Chardonnay comes from Sun Chase Vineyard, Block 7 — a steep, north-west-facing site. The fruit is night-picked, whole-cluster pressed, given a two-day settle, then treated with a small sulfur adjustment before native-yeast fermentation. Some lots undergo native malolactic fermentation. Bâtonnage begins with more frequent stirring and tapers as the wines age for 15 months in roughly 40% new French oak. The wine is bottled unfiltered and unfined.
This is a meaty, savory-driven Pinot Noir with brawny tannins and crisp, apple-like acidity. Intriguing walnut husk notes, leather, and tobacco underscore a core of cherry and blackberry fruit, while hints of Earl Grey tea, dried flowers, and a touch of black truffle–charcuterie complexity add depth. The finish is taut and tangy.
Longboard’s 2024 Russian River Valley Rochioli Vineyard Chardonnay is 100% Clone 76, native fermented, and aged on the lees for six months before being bottled unfined. It opens with a wonderfully rich nose of lemon oil, anise, and tarragon, layered with smoky, toasty oak spice. Full-bodied and deeply flavored, it’s packed with charred pineapple, apricot, and lemon curd, showing impressive depth and concentration. Bold and unapologetically rich, it lingers with a savory, spiced finish.
The Rodgers Creek Syrah delivers layers of blackberry, dark walnut husk, black olive, dried violet, and black truffle–charcuterie character. Medium-bodied and supple, it shows vibrant, high-toned acidity and burly tannins that gradually take on a velvety feel. The finish is long, refined, and lightly citrusy.
Longboard’s 2023 Russian River Valley Rochioli Vineyard Chardonnay is 100% Clone 76, native fermented, and aged on the lees for six months before being bottled unfined. It’s noticeably crisper and more fruit-driven than the 2024 vintage, offering bright notes of lemon, lemon peel, lime blossom, tangerine oil, and chamomile. Like the 2024, it’s full-bodied and full-flavored, brimming with lemon curd and tropical fruit, showing fine concentration and balance. A lingering thread of salinity and subtle toasty oak spice rounds out the finish.
