Mount Eden’s vineyards in the Santa Cruz Mountains have a rich history: Martin Ray planted Pinot Noir at Mount Eden in 1945. The canes came from Paul Masson’s original vineyard near Mount Eden; because Masson was a good friend of the Louis Latour family of Burgundy, it is likely the selection came from one of Latour’s finest vineyards and was brought by Masson to California in the 1880’s. The faith Ray demonstrated in this difficult red wine variety, at a time when America had little appreciation of fine wine, was remarkable. Today, Pinot Noir vines occupy seven acres of the estate vineyard and typically yield a meager one to one-and-a-half tons per acre.

Pinot Noir is the first variety harvested at Mount Eden, kicking off the vintage season. Using natural yeasts, fermentation is conducted in small open-top fermentors and extends ten to 14 days, with the must punched down by hand. The new wine is immediately put into French Burgundy barrels (75% new and 25% one-year-old). It matures for 18 months before it is bottled unfined and unfiltered. Nothing is added, nothing is taken away.

Thanks to the vineyard soils, the Estate Pinot Noir’s elegant, transparent style is more Burgundian than Californian, emphasizing wild strawberry, earth, blueberry, and herbal qualities. Cellaring the wine from five to twelve years will pay off handsomely.

“Crystalline raspberry and hibiscus aromas are dusted in light earth and herb tones on the nose of this delicate bottling. The palate is candied with subdued strawberry flavors, as hints of mace and cardamom play with hints of herb.” 92 points, Matt Kettmann, Wine Enthusiast, November 2022

“This is more bone than flesh, with a wiry tannic structure around a core of savory, damson plum and blood orange flavors, all backed by a tangy sanguine note. The taut, piercing finish is very persistent. Should be interesting to cellar; only for fans of the style, though. Drink now through 2029. 753 cases made.” 91 points, James Molesworth, Wine Spectator, December 2022