Wine Enthusiast 94
“From a selection of stellar vineyard sites, including Campbell, Morelli Lane and Hallberg, this is an impressive expression of the appellation and vintage, bright and well-integrated in tangy red fruit. Earthy forest and peat notes provide the savory contrast that lasts on the palate, finishing silky smooth.” -VIRGINIE BOONE
Wine Spectator 92
Fine-edged, with hints of tangerine to the cherry tart and plum paste flavors that are juicy and supported by rich acidity. The lively finish offers notes of cedar and spice, with hints of coffeeberry.
by Wine Spectator, KM, 2021.
The Dutton Ranch Pinot Noir leads with a beautiful combination of sweet berries and woodsy spice, with black cherry, raspberry, and boysenberry aromas framed with violets, redwood brush, and cinnamon. In the mouth, the wine is both silky and lithe yet firm, with juicy sweet cherry and blackberry flavors edged with cranberry and spice box.
The fruit is hand sorted prior to destemming then gravity fed into small open top fermenters where the must is then cold soaked for 5 days in order to gently extract spice and fruit characters, while mitigating harsher tannins. We punch down up to 3 times daily, depending on the stage of the fermentation and the nature of the vineyard. Each vineyard block is fermented separately in order to maintain typicity, and to provide us with the most flexibility for blending. Our Pinots generally spend 14 to 20 days on the skins, according to the need of each fermentation. After fermentation, the individual lots are pressed and then racked into French oak barrels to age. We carefully blend our favorite lots in early spring. The final blend rests in barrel six months, marrying flavors and gaining complexity, until we bottle in August with minimal processing. Aged 10 months in French oak (40% new barrels).
Dutton-Goldfields mission is to craft world-class wines that express the personalities of their cool-climate home, through a brightness of fruit, complexity, structure and balance. The winery was born of a handshake in a vineyard in 1998, when longtime colleagues and friends Steve Dutton and Dan Goldfield recognized this shared vision.
Dutton-Goldfield WineryView all from Dutton-Goldfield Winery
Dutton-Goldfield Winery began with a handshake in a vineyard in 1998, when longtime colleagues and friends Steve Dutton and Dan Goldfield recognized a shared vision between them--to craft wines that express the personalities of their cool-climate vineyards, and which they'd enjoy drinking at their own dinner tables.
A fifth-generation farmer, Steve grew up with a love of driving tractors, and without any doubt about his future career. His father, Warren Dutton, had begun growing grapes in the western reaches of Russian River Valley in the mid-1960s, at a time when most people thought the area was too cool to grow fruit for quality still wine. Steve started working with his father when he was five years old, and joined Dutton Ranch full-time in 1987. Today, along with his mother and brother, he manages the family business, which has grown from its original 35-acre home shop vineyard to over 80 separate vineyards comprising more than 1,000 acres throughout western Russian River Valley.
After graduating from Boston's Brandeis University, Dan headed west to begin a career in research chemistry, with a few detours for skiing and hiking on the way. Always an outdoor enthusiast, the life of lab work was quickly replaced with a dream of winemaking when his brother turned him on to the 1969 Burgundies. Dan entered the University of California at Davis, graduating with an M.S. in Enology in 1986. He gained knowledge on the job with stints at Robert Mondavi Winery and Schramsberg as well as winemaking in Portugal for two years. He found his passion in Pinot Noir and Chardonnay, first as the winemaker at the Burgundian-focused La Crema Winery, and then at Hartford Court, which was created under his direction. Dan's appreciation for the beauty of the extraordinary landscape around our home is reflected in his winemaking.