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2019 Boekenoogen Pinot Noir

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Beginning in 1997, John Boekenoogen transformed his family's historic ranch high in the Santa Lucia Mountains into one of the region's best-known estates. The high altitude Boekenoogen Vineyard is located on the northern end of the Santa Lucia Highlands, offering well-drained mountainside soils and exposure to cooling coastal air.   

The grapes were completely destemmed after hand sorting. Native yeasts began the whole berry fermentation in open top tanks. Manual punch downs provided supple texture and soft tannins. The wine was transferred to a combination of medium and medium-plus toast French oak barrels, 40% new, for malo-lactic fermentation and ten months of aging.

On the nose, mulberry and smoked meat are highlighted by subtle savory spices. Dark fruits seamlessly transition from nose to palate with sweet baking spices, supported by a medium plus body and rich tannins. A very food-friendly wine, perfect pairings would include duck confit, roast lamb, or a mushroom risotto. 

Download tech sheet.

Wine Specs

Pinot Noir
Santa Lucia Highlands
5.7 g/l
10 months aging in French oak; 40% new
Alcohol %
119 Cases

93 Points
"Moderately light garnet color in the glass. Effusive aromas of cherry pie and complimentary oak. Deep cherry and raspberry flavors showing noticeable power . Some Asian spices add interest. Impressive unison with peaceful tannins and a congruent acid spine. Delivers a satisfying message on the finish." - Rusty Gaffney, October 2021 

93 Points
"The 2019 Boekenoogen Morgan Pinot Noir spends 10 months in French oak barrels with 40% being new. The wine is brooding and rich on the nose with elements of black raspberry, dusted cocoa powder, tangerine peel, Christmas spices, slow roasted pork with plum sauce, and a hint of black pepper. The palate is rich in body, showing beautiful structure that is balanced between the decadent fruit flavors, the acidity and the structured yet integrated tannins. Drinks beautifully now but will last another decade or more with proper cellaring." - Jeremy Young, August 2021

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