Salty Goats Wine Company
“You can find us where the vines meet the ocean”
Two young winemakers, while making high-end Cabernet Sauvignon at two different iconic wineries in Napa for
seven harvests, dreamed of crafting Pinot Noir. Intrigued by coastal Pinot Noir, they discovered a vineyard in
the Fort Ross-Seaview AVA of the West Sonoma Coast.
The wines are the result of meticulous farming, partial whole cluster fermentation, and gentle extraction. A goal
is to create site-driven wines that are age-worthy.
The brand name, Salty Goats, comes from the word “Salty” reflecting the coastal influence on the vineyard
source and the wines and “Goats” which have a long history on the Sonoma Coast. The full story of the winery’s
namesake can be read on the website at www.saltygoatswine.com.
The wines reviewed here are sold exclusively through a mailing list.
2021 Salty Goats Coastline Project West Sonoma Coast Pinot Noir
13.5% alc., 265 cases, $60. A blend of
a Fort Ross-Seaview vineyard and Annapolis vineyard. The Fort Ross-Seaview vineyard was planted in 2002
3.5 miles from the Pacific Ocean at an elevation of 1000 feet. Selections planted are Calera and Schoolhouse.
The Annapolis vineyard was planted in 2005 and sites at an elevation of 1,200-1,600 feet 5 miles inland from
the Pacific Ocean. Soil is Goldridge sandy loam. Clones are 115 and faux 828. Native yeast fermentation in
stainless steel, 14 days on the skins, 25% whole cluster. Aged 12 months in French oak barrels, 20% new.
Moderately dark garnet color in the glass. Aromas of purple and black berry compost along with a crisp ocean
breeze perfume. Mid-weight plus in style, with discretely rich flavors of blueberry and boysenberry, and a
slightly confected raspberry note. Fresh, with balancing tannins, and a deft hint of oak, some savory
earthiness, and finishing with good fruit richness along with the slightest astringency.
2021 Salty Goats Fort Ross-Seaview West Sonoma Coast Pinot Noir
13.3% alc., 150 cases, $75. The
Fort Ross-Seaview vineyard was planted in 2002 and organically farmed by Greg Adams and his team. The
site is located at 900 feet elevation and surrounded by a redwood forest protecting the vineyard from coastal
winds. Soil is hard sandstone and quartz. Selections are Calera and Schoolhouse. Native yeast fermentation in
stainless steel, 14 days on the skins and 35% whole cluster. Aged 12 months in French oak barrels, 25% new.
Moderately dark garnet color in the glass. Reserved aromas of black raspberry, boysenberry, earthy flora, and
a hint of toasty oak. Similar to the Coastline Project but with more charm, a longer finish, and more appealing
acidity on the finish that gives the wine lift and energy. The wine is packed with spiced dark cherry and
raspberry flavors and there is an interesting saltiness. This wine is still very young and will need a few years in
the cellar to fully reach full acclaim.