Vineyard: Toyon Farm

AppellationCarneros
VarietiesPinot Noir

Articles mentioning wines produced from this vineyard

Wineries sourcing from this vineyard

Reviewed wines produced from this vineyard

2006 Saintsbury Toyon Farm Carneros Pinot Noir

14.5% alc., 304 cases, $45. 100% Dijon 777. 5 day cold soak, 13 day total maceration. Aged 11 months in 40% new French oak barrels. This property was originally a horse ranch. Purchased by Ed and Camille Penhoet in the middle 1990s, and the property was transformed into a dressage training facility. Toyon Farm Vineyard was planted in 2000 and 2001 and is located 500 meters east of Saintsbury’s estate Brown Ranch Vineyard, separated from it by the famous Hyde Vineyard. Located in the northeastern corner of Carneros, the weather is warmer here and soils of volcanic origin mix with the more typical marine sedimentary clay-loams. · The lightest in color and weight in the lineup. Expressive and alluring aromas of cherries, Asian spices, ginger, and baked cookies. Redder fruits in the mouth with a grassy tone and subtle sidecar of oak. Light on its feet with mild to moderate tannins. The most approachable wine of the lineup now. Reviewed August 4, 2008 WINERY » ARTICLE »

2004 Saintsbury Toryon Farm Carneros Pinot Noir

14.5% alc., 4,260 cases, $45. This vineyard sits on a property that was originally a horse ranch, and today, the owners Ed and Camile Penhoef run a dressage training facility adjacent to the vineyard. This vineyard is separated from Saintsbury’s Brown Ranch Vineyard by the famous Hyde Vineyard. · This wine is composed of 115 clone grapes I have tasted this wine twice. Several months ago I found it quite closed with aromas of mushrooms and earth dominating. There was appealing red fruits but with a herbal, astringent and tannic note to the finish. I tasted it again at the winery recently and the rough edges in the finish had disappeared. It showed very appealing Pinot fruits, a silky texture, and suede-like soft tannins on the finish. Perhaps it was the presence of the winemaker, but the wine honestly tasted significantly better the second time and presumably additional bottle age did the trick. Reviewed February 26, 2007 WINERY » ARTICLE »