Pinot Noir, Bodega Thieriot, Sonoma Coast, Senses Wines 2021
Parker 95; The Wine Palate 96; The Wine Independent 96; James Suckling 94; Decanter 93; JancisRobinson.com 90
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Why this wine
Bodega Thieriot sits five miles from the Pacific, the coldest vineyard Senses farm, and it shows in the perfume and tension of the wine. Planted only in 2016 to a single Calera clone across 3.64 hectares, it is the most aromatic and delicate of their Pinot Noirs.
At a glance
- Grape
- Pinot Noir
- Region
- California, USA
- Alcohol
- 14.10%
- Body
- Medium
- Acidity
- Medium
- Tannins
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Cheese
How it tastes
Pomegranate, kirsch and mulberry open into a perfume of lilac, bergamot and jasmine tea. The palate is smooth and silky, with floral and mineral layers around an opulent core of red berry fruit, fine tannin and a fresh, lifted close. Pinot Noir 100%.
The producer
Senses Wines was founded in 2011 by three childhood friends, Christopher, Max and Myles, who work with winemaker Thomas Rivers Brown on vineyards near Occidental, where they grew up. Bodega Thieriot was planted in 2016 by Max and Lexi Thieriot after a long search, five miles from the Pacific and the coolest of the Senses sites, neighbouring the Platt and de Coelo vineyards and Steve Kistler's Occidental plantings; its 3.64 hectares are given over entirely to the Calera clone of Pinot Noir, and coastal breezes and lingering fog stretch the hang time so the vines build aromatic complexity and concentration while keeping their natural freshness. Only the top-quality fruit was vinified, fermented with wild indigenous yeasts in open-top vats and matured for twelve months in 100% French oak. 2021 followed a dry winter and a cool, dry spring that held the vines back and gave low yields and small berries; the fruit ripened evenly and harvest ran through temperate weather.
Food and drinking
Serve at 14-16°C. It suits roast quail, salmon with herbs, a duck ragù, or a young Comté. Drink over the next five to ten years; half an hour in a decanter is enough. Suitable for vegetarians and vegans.