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Wine Enthusiast
Couloir, 2013 Couloir Pinot Noir Monument Tree

"This has a classic, lighter red color and equally classic aromas of red cherry, sour cherry, black tea, lightly toasted oak and a touch of forest floor. Generous cherry and plum flavors are perfectly balanced with crisp acidity and fine-grained tannins. It’s not a big wine, but a vivid, polished and memorable one. *Editors' Choice*"
–Aug 2015
Wine & Spirits Magazine
Couloir, 2013 Couloir Pinot Noir Monument Tree

"Tight and lean, this comes from a cool site now owned by the Duncan family of Silver Oak and Twomey. Moving from burly tannins toward juicy cranberry and grapefruit flavors, it’s laced together with mint, coastal redwood scents and tightwire acidity."
–June 2015

Couloir, 2013 Couloir Pinot Noir Monument Tree

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2013 Couloir Pinot Noir Monument Tree

Named for the landmark redwood tree that looms over the vineyard, Monument Tree was planted in 1999 to Dijon clones. The soils are comprised of gravelly clay/loam. This low vigor site was originally planted by Napa Valley’s famed Duckhorn Vineyards and is now owned by Twomey Cellars. Situated in the Deep End of Anderson Valley, this is the definition of a true cool-climate vineyard.

Each of the three Pinot Noir clones is hand-harvested separately into half-ton picking bins and brought directly to the winery. Fruit rests in cold storage for a 24-hour period before hand-sorting and processing. Half the fruit is fermented whole cluster to add a layer of complexity and maintain the wine's bright flavor and taste profile. The grapes receive a cold soak for seven days to extract maximum color from the Pinot Noir skins, while the chill prevents the start of fermentation. The fruit is then removed from refrigeration to warm and activate the native yeasts. One gentle punch down per day minimized tannin extraction from the skins, allowing the stem tannins to provide the wine’s structure. The grapes are then pressed and the wine is gravity-fed into eight French oak barrels, three of which are new. The barrels are initially stirred three times over a six-week period. The wine receives neither racking, nor fining, nor filtering.

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Producer Page: Couloir