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SPECIALITY VARIETALS
2017 Rose De Noir $65.00
2013 "Gratutide" Late Harvest Viognier, 375ml $35.00

WHITES
2019 Chardonnay, RRV $36.00
2019 Semillon/Sauvignon Blanc $32.00
2019 Cuvee Luke $30.00
2018 Chardonnay, RRV, Estate Grown $38.00

ROSE
2019 Cote Rose $32.00

REDS
2018 Zinfandel, Old Vine, RRV $42.00
2018 Pinot Noir, Sexton Valley $55.00
2018 Pinot Noir, RRV $45.00
2018 Pinot Noir, Green Valley $65.00
2018 Pinot Noir, Sonoma Coast $55.00
2018 Pinot Noir, Soul Patch $65.00
2017 Pinot Noir, Hunt & Ryde Vineyard, RRV $55.00
2016 CAB5 $65.00
2014 Pinot Noir, Starr Ridge $55.00
2018 Throne $42.00
2017 CAB5 Blend $65.00
2016 CAB5 Blend $65.00
2018 Syrah, Russian River Valley, Estate Grown $42.00
2014 Syrah, Russian River Valley, Estate Grown $42.00

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CA Residents minimum order: 3 Bottles;
All Other States: min. order: 6 Bottles.


rev. 6/2/20

$55


Print tech sheet
2012 Pinot Noir, Dutton Ranch
Russian River Valley
Dutton Ranch

This Green Valley expression of Pinot Noir is grown for us by the Dutton family, cornerstone growers in the Russian River Valley. Comprised of two neighboring blocks of Pommard and Dijon clones, half way between the coastline and our own Estate Soul Patch Vineyard, nestled on a slope directly east of the Russian River’s transition to the Ocean. This is one of the coolest climate sites in the Russian River Valley – creating mouthwatering acidity, exotic aromas, and a complex fruit profile centered around the signature blueberry notes Green Valley is known for.

 

2019 San Francisco Chronicle Wine Competition - DOUBLE GOLD

 

 


At Davis Family Vineyards we strive to highlight the unique characteristics that make fruit from each vineyard, from each varied mico-climate, so very special and unique. All of our Pinot Noir is aged in French oak for 10 months. 1/3 of the barrels are new, 1/3 are one year old, and 1/3 are 2 year old. In doing so, we are able to benefit from the finesse and structure of barrel aging, while not overwhelming the varietal characteristics of Pinot Noir.

The fermentation was conducted using native yeast in small, temperature controlled, open top fermentors. Gentle punch downs were done over a 3-4 week fermentation, after a 5-7 day cold soak. The Pinot is then pressed and transferred directly into barrel, using gravity flow.