This vintage of Tripp’s Block is so exciting to us that we want to shout about it on rooftops. This
wine is a star – the intensity of the aromatics are apparent even before the wine hits the glass. The
Perli Vineyard benefited from the low yields of the 2016 vintage, producing the most concentrated
edition of this bottling to date. This redwood-ringed vineyard is nestled in the forests of the Mendocino Ridge AVA at high elevation, only a few miles off the coast as the crow flies.
The combination of 20% whole-cluster fermentation and 33% new French oak produces an intoxicating spice-box / angostura bitters nose reminiscent of a Manhattan that weds magically with the inherent spicy fruit from this vineyard. The intensity of the 2016 may make it hard to cellar, but with all of its structure and verve, many delicious years lie ahead for this wine.Visit Our Store
Pinot Noir (100%)
Tripp’s Block resides in the highest-elevation vineyard we work with, Mendocino’s Perli Vineyard, which resides at 1550 feet above sea level. The soil is iron-rich and includes decayed redwood forest floor. We use one acre each of two clones (Dijon 667 & 777).
Native-yeast fermentation in small batches, with 33% new French oak and 18 months of [simple_tooltip content=”French term for the progression of wine from fermentation to bottling. Similar to the English term upbringing.”]élevage[/simple_tooltip].
14.5% ABV • 298 cases
On the nose, cranberry, black cherry, and orange peel rise to the foreground in a new way, yet the classic forest-floor and baking-spice components we love from this vineyard add to its background, making the nose complex and dynamic.