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Vineyard: Demostene Ranch

AppellationAlexander Valley
VarietiesPinot Noir

Articles mentioning wines produced from this vineyard

Wineries sourcing from this vineyard

Reviewed wines produced from this vineyard

1996 Kalin Cellars Cuvée DD Sonoma Pinot Noir

13.7% alc., $38. From the Demostene Ranch in Alexander Valley, the oldest Pinot Noir vineyard in the region. · The wine has a touch of orange color on the rim. The nose opens with cigar box and mint progressing to dried cherry and dank mushrooms. Tart cherry flavors lead to very lively acidity. Many tasters will find the acidity challenging without food accompaniment. Reviewed August 24, 2007 WINERY » ARTICLE »

1995 Kalin Cellars Cuvee DD Sonoma County Pinot Noir

13.7% alc., released September 2001. · This wine was disappointing. The rim had a slight brickish color in the glass. The nose was flat with damp leaves, mushroom and forest floor dominating. The fruit was subdued and the acid was very puckering. Probably corked. Reviewed June 12, 2006 WINERY »

1994 Kalin Cellars Cuvee DD Sonoma County Pinot Noir

13.7% alc., released October 2003. · This wine appears young with a beautiful dark violet color. A deep, dark cherry nose makes you want to stick your nose deep into the wine and grovel a bit. I think it is the musk aroma that is also present. This beauty defies adequate flavor descriptions (my notes say, "Just terrific," "Incredible," and "Very appealing." Perhaps it is the umami. Rich, round and mature, alive and impeccably balanced. This is one of the best aged California Pinot Noirs I have tasted in a long time. A wine that makes you want to go straight to bed and shag someone. If you can find it, buy it. Reviewed June 12, 2006 WINERY »

1990 Kalin Cellars Cuvee DD Sonoma County Pinot Noir

13.6% alc.. Sourced from the Demostene Ranch in Alexander Valley, Sonoma County. The vineyard is said to be the oldest planting of Pinot Noir in the appellation and the clone of undetermined type produces small berries and low yields. The vineyard is located within a mile of the Russian River and is dry farmed. The must was fermented on the skins in wooden cuves for three weeks. The cap was punched down by hand three to four times each day. The must was pressed, settled and transferred to 50% new French oak barrels. The wine was bottled without racking, fining or filtration. · A slight brickish color to the rim in the glass. The nose is earthy with features of dried herbs, cherries and sherry. There is plenty of mature fruit, earth, leather and soy on the palate. Plenty of racy acidity in this wine demands a food accompaniment. Reviewed June 12, 2006 WINERY »