2017 | Occidental | Pinot Noir Bodega Headlands Cuvee Elizabeth

Medium ruby, the 2017 Pinot Noir Bodega Headlands Cuvée Elizabeth has deep aromas of cranberry sauce, blood orange peel, charcuterie, saline, tar and licorice. In the mouth, it’s medium-bodied with a bit more fruity flesh than its 2016 counterpart while still maintaining its pleasant core of bitterness. It has a crunchy, fresh fruit character with bright bitter sparks, a grainy frame and great freshness, finishing long and mineral driven.

Reviews:

• Wine Advocate: Medium ruby, the 2017 Pinot Noir Bodega Headlands Cuvée Elizabeth has deep aromas of cranberry sauce, blood orange peel, charcuterie, saline, tar and licorice. In the mouth, it’s medium-bodied with a bit more fruity flesh than its 2016 counterpart while still maintaining its pleasant core of bitterness. It has a crunchy, fresh fruit character with bright bitter sparks, a grainy frame and great freshness, finishing long and mineral driven.

• Wine Spectator: One of my favorites in the lineup (but we are splitting hairs), the 2017 Pinot Noir Bodega Headlands Vineyard Cuvee Elizabeth comes from the estate vineyard located around the estate, lying at 400 to 750 feet in elevation. Mostly potential at this point, its dense purple hue is followed by incredibly pure notes of black raspberries, mulberries, pine forest, spring flowers, and an almost iodine/seaside-like salinity and minerality. Medium to full-bodied, with bright acidity, it’s an energetic, racy yet brilliantly balanced, lengthy Pinot Noir that’s going to benefit from 2-3 years of bottle age and keep for a decade. This is another thrilling wine from Steve Kistler and family.

Producer Information

Occidental Winery is a brand of Pinot Noir wines, produced by Steve Kistler in the Sonoma Coast subregion of California. It was founded in 2011 by Steve Kistler, the founder and previous winemaker of the cult-status Kistler Vineyards for 37 years.The current portfolio is composed of five single-vineyard bottlings. In the winery, each plot is kept seperate throughout the fermentation process with higher portions of whole clusters kept when the incidence of millerandage is high.The temperature of the cellar initiates fermentation with wild yeasts from the vineyard and winery. The wines are bottled unfiltered and unfined with minimal additions of sulfur dioxide.

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