The Davies family of Schramsberg Vineyards and Davies Vineyards in the Napa Valley is pleased to release its twelfth vintage of its Nobles Vineyard Pinot Noir. The family’s experience with Pinot Noir dates back to 1967, when Jack and Jamie Davies first used this elegant red varietal to make their inaugural vintage of Schramsberg Blanc de Noirs sparkling wine. Over the 55 years following that first use, Schramsberg’s winemakers have built long-lasting relationships with some of the best Pinot Noir growers along the North Coast. Developing upon this passion, history, and experience, second-generation Vintner Hugh Davies, and Winemakers Sean Thompson and Csilla Kato, are proud to present this vineyard-designate Pinot Noir wine from the 2020 vintage.

Owned and managed by the Nobles family, this vineyard produces bright, complex, and richly layered Pinot Noir grapes. It is located approximately 75 miles north of San Francisco, on the north Sonoma Coast, in the Fort Ross-Seaview AVA. With the vineyard’s moderate daytime and nighttime temperature swings, the Pinot Noir grapes follow a steady path to optimum ripeness, full flavor and color expression. The site is located on the eastern slopes of the second mountain ridge in from the Pacific Ocean, between 950 and 1,050 feet above sea level. Planted in 1993, on the property’s Goldridge loam soil, less than two tons per acre of vibrant, yet supple, fruit is harvested each year.

The 2020 Sonoma Coast growing season started out with a mild and dry winter followed by a warmer than average summer. Following a cool, mild growing season, an August heat spell accelerated ripening, resulting in an early start to harvest. Crop was smaller than average but with concentrated flavors resulting in balanced fruitful wines.

“The 2020 Nobles Vineyard Pinot Noir’s aroma elegantly opens with blueberry compote, dark cherry and dried citrus peels, followed with a touch of baking spice and a hint of forest floor. The palate’s bright entry leads to notes of cranberry, red raspberry and a sprinkle of black tea, while a crisp acidity supports silky tannins to a clean finish.” —Winemakers Sean Thompson, Csilla Kato and Hugh Davies