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Earthy undertones lift fragrant black cherry and ripe black plum, then a robust entry gives way to a burst of fresh cherry mid-palate, with firm tannins, warming spice and black tea on a lingering finish.
Available in store
Close100% Pinot Noir
Food pairings: Roast duck, grilled salmon, mushroom risotto, herb-roasted chicken, and pork tenderloin.
Winemaking: Native-yeast fermentation in 100% neutral French oak, 100% malolactic fermentation, then aged 10 months in French oak (50% new). Unfined and unfiltered style consistent with the Martinelli cellar; winemaker Courtney Robinett Wagoner.
Vineyards and terroir: Estate fruit from Bondi Home Ranch at the southern tip of the Russian River Valley in the Green Valley AVA near Sebastopol. Planted on Goldridge loam and clay with eastern exposure for even ripening; clones 115, 777, 667 and 828 on 101-14 rootstock. Afternoon sea breeze and fog temper the heat, giving Bondi the longest growing season of Martinelli's Pinot vineyards.
Family and history: The Bondi family settled here in the 1880s; Lee Martinelli Sr. later inherited the old apple orchard and converted it to Pinot Noir. Martinelli has farmed in Sonoma County since the 1880s across six generations, with the historic hop-barn winery on River Road in Windsor.
In the pictures: Lee Martinelli Sr. (courtesy of Martinelli Winery); Bondi Home Ranch vineyard (courtesy of Martinelli Winery); and the Martinelli family at the estate (courtesy of Martinelli Winery).
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