Tripp’s Block Pinot Noir - Donelan Wines


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Tripp’s Block Pinot Noir

Mendocino Ridge

Tripp’s Block Pinot Noir is a star – the intensity of the aromatics is apparent even before the wine hits the glass. The redwood-ringed Perli 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.

Tripp’s Block Pinot Noir



Named after Joe Donelan’s eldest son, Tripp’s Block showcases a side of Pinot Noir not often described as “Californian.” This is our only non-Sonoma wine, grown high up in the badlands of Mendocino and six miles from the Pacific Ocean. Once a forest floor rich in decomposed organic matter, Perli Vineyard produces a rustic version of the variety, with an astonishing bouquet of spice-box, gingersnap, and potpourri, and a mouth-feel framed by distinct structure. Well-woven tannin, red fruit, cedar forest, and great acidity are trademarks of Tripp’s Block Pinot Noir. Having worked with the vineyard since 2010, we have come to understand its unique terroir and unlocked this incredible expression of Pinot Noir.


DFW Tripp’s Block from Donelan Family Wines on Vimeo.


Origin Grapes

Pinot Noir (100%)

Soil Vineyard & Terroir

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).

Vinification Vinification

Native-yeast fermentation in small batches, with 33% new French oak and 18 months of élevage.

Best Drank By Drink By

4–12 years

Food Pairing Food Pairing

Works just as well with porcini-mushroom polenta as it does with a Thanksgiving feast.


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