Grape(s): 100% Pinot Noir
Localization: California, USA
Tasting Notes: Notes of fresh crushed wild strawberries, with tart, preserved lemon, kumquat zest, fresh watermelon rind, and subtle rose petals and honeycomb on the finish.
Food Pairing: Pairs well with shrimp po’boys and spicy remoulade.
Notes: Hand-picked, native yeast fermentation, gently pressed to stainless steel tanks where it is chilled and settled for 2-3 days.
The Domain: Courtney Benham founded Angeline in 1990, in the heart of Sonoma County. Made in the Russian River Valley at Martin Ray Vineyards & Winery, Angeline’s philosophy has been steadfast from the start – make wine that is a true expression of its varietal.
We source fruit from premium vineyards throughout California, focusing on intentional farming and idyllic conditions. With minimal intervention from our winemaking team, Angeline emphasizes the characteristics of each varietal, letting the fruit speak. Our Pinot Noir tastes like Pinot Noir – bright, focused, and clean.
By highlighting the unique qualities of each varietal, Angeline resonates with those that appreciate the simplicity of good winemaking. But most importantly, Angeline is a wine we want to drink. From a white tablecloth to a picnic blanket, a cheese plate, or a cheeseburger - Angeline has range.
While impeccable fruit is key, we take great care in every step of the wine-making process. Depending on the lot and vintage, we impart 15%-25% whole cluster fermentation and partial indigenous yeast fermentation. Separated by clone, we use small lot open-top fermenters, implementing consistent gentle punch downs for cap management. The must is then gently basket pressed. We use a distinct selection of coopers based on each individual lot and program.
We’ve joined ranks with the Sonoma County Winegrowers Association and are pleased to say that we have passed our first third-party sustainability audit! Our solar energy system supplies over 80% of the winery’s power. Winery cellar lighting is motion sensitive (lights off in dormant areas), and we are continuing to upgrade to LED lighting in all buildings. Our gray water collection pond has been recently upgraded to better treat winery wastewater through aeration and filtration, and much of it is being reused for landscape irrigation. The piping that moves glycol throughout the winery to chill and warm tanks for fermentation and storage has been insulated for efficiency, as well as the tanks themselves to help maintain temperature with minimal energy consumption. Our inert Nitrogen is generated on-site which doesn’t require compressed gas deliveries by truck. All grape processing pomace (stems, seeds, skins) is recycled into vineyard and landscaping compost.