"The 2014 Pinot Noir UV-SL is made from both the Vosne-Romanée and Calera clones of Pinot Noir. This is pure Sonoma Coast Pinot, with a sweet nose of root beer, blackcurrants, black cherries, and forest floor. It is the most densely colored of all four Pinot Noirs, and shows the biggest body, structure and richness. I also think it's the most concentrated. This is an amazing wine and may have been the best 2014 Pinot Noir I tasted on this last trip. It should drink well for 10-15+ years. -RP" –Dec 2015
"The 2014 Pinot Noir UV-SL Vineyard is the most complete of the Pinots. Exquisite, subtle and nuanced, the UV-SL has a level of translucent and crystalline purity that separates it from the other Pinots. Scents of graphite, licorice, cherry jam, lavender and rose petal leave a lasting impression in a wine that deftly balanced aromatic intensity, pliant fruit and structure."
The UV-SL Vineyard is located in the far western reaches of the Sonoma Coast AVA. The elevation of this vineyard along with its climate and diversity of soil profiles demand strict attention to detail in order to achieve the grapes’ potential. The rolling hills at UV-SL are high in iron, and have loamy Gold Ridge marls interspersed, giving the Pinot Noir here a distinct vin de garde quality. These unique soils, along with our clonal selections of Pinot Noir, result in a wine that possesses all of the underpinnings of Aubert quality.
Each 2014 Pinot Noir lot was fermented with native yeasts and a measure of whole cluster inclusion in small open-top tanks. The 2014 vintage presented another drought year. Vine clusters carried fewer, and smaller, more highly concentrated berries. With so little juice, the resulting skin contact provided intense extraction in the fermentation tanks. The continued use of lower levels of new oak, followed by an early bottling date allowed us to capture fresher, more vibrant qualities. The 2014 Aubert Pinot Noirs are some of the most deeply pitched, opulent wines we have made. Aligned with their richness, they have brilliant purity and acidity that the drought also seems to afford. If enjoyed in the near-term, decant time will be critical and will require a minimum of 6-8 hours of preparation.