Brick & Mortar Pinot Noir, Sonoma Coast, California 2023
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Founded in 2011, Brick & Mortar focuses on cool-climate vineyard sites across California, producing wines that emphasize freshness, balance, and transparency of terroir. Their Sonoma Coast Pinot Noir is sourced from a single Carneros vineyard just five miles from San Pablo Bay, where strong coastal influences preserve aromatics and natural acidity while achieving full ripeness. Small-lot vinification and minimal new oak use highlight the purity of Pinot Noir from this windswept coastal AVA.
- WINEMAKER: Matt Iaconis
- FARMING: Sustainable practices
- VARIETY: 100% Pinot Noir (clones 115, 667, 777)
- TERROIR: Carneros, Sonoma Coast; just 5 miles from San Pablo Bay. Cool coastal climate with fog and wind maintains acidity and preserves aromatics.
- VINIFICATION: Extended cold soak; spontaneous fermentation with native yeasts in open-top fermenters. Grapes destemmed, punched down by hand 1–2 times per day. Small-lot fermentations lasting about a month before light pressing to barrel.
- AGING: 8 months in 100% French oak (10% new).
- TASTING NOTES: Aromas of wild strawberry, raspberry, sage, and rose petals. The palate shows dark berries, mushrooms, and dried cedar, lifted by graphite and sea salt. Silky texture with bright acidity driving a long, lively finish.
- FOOD PAIRINGS: Duck breast with cherry sauce, mushroom risotto, roast salmon, or tinned smoked trout.
- SCORES: 93 Wine Enthusiast
Founded in 2011, Brick & Mortar focuses on cool-climate vineyard sites across California, producing wines that emphasize freshness, balance, and transparency of terroir. Their Sonoma Coast Pinot Noir is sourced from a single Carneros vineyard just five miles from San Pablo Bay, where strong coastal influences preserve aromatics and natural acidity while achieving full ripeness. Small-lot vinification and minimal new oak use highlight the purity of Pinot Noir from this windswept coastal AVA.
- WINEMAKER: Matt Iaconis
- FARMING: Sustainable practices
- VARIETY: 100% Pinot Noir (clones 115, 667, 777)
- TERROIR: Carneros, Sonoma Coast; just 5 miles from San Pablo Bay. Cool coastal climate with fog and wind maintains acidity and preserves aromatics.
- VINIFICATION: Extended cold soak; spontaneous fermentation with native yeasts in open-top fermenters. Grapes destemmed, punched down by hand 1–2 times per day. Small-lot fermentations lasting about a month before light pressing to barrel.
- AGING: 8 months in 100% French oak (10% new).
- TASTING NOTES: Aromas of wild strawberry, raspberry, sage, and rose petals. The palate shows dark berries, mushrooms, and dried cedar, lifted by graphite and sea salt. Silky texture with bright acidity driving a long, lively finish.
- FOOD PAIRINGS: Duck breast with cherry sauce, mushroom risotto, roast salmon, or tinned smoked trout.
- SCORES: 93 Wine Enthusiast