COLOUR
Red
TYPE
Still
VINTAGE
2018
GRAPE
Pinot Noir
PRODUCER
Goldeneye
REGION
California
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Goldeneye was founded in 1996 by Dan and Margaret Duckhorn, the visionary founders of Napa Valley's Duckhorn Vineyards. Recognizing the immense potential of the cool, marine-influenced Anderson Valley in Mendocino County, they set out to craft terroir-driven Pinot Noir that could rival the great wines of Burgundy. The Gowan Creek Vineyard, planted in 2000, serves as the heart of the estate and the site of their state-of-the-art, LEED Gold Certified winery. Located in Philo, this unique vineyard bridges the warmer valley floor with the cooler, fog-shrouded 'deep end' of the valley. This microclimate allows for an extended growing season, enabling the grapes to develop deep flavor concentration while retaining vibrant natural acidity. The 2018 vintage benefited from a remarkably steady and cool growing season, free of major heat spikes, yielding a structured and highly expressive wine.
ALCOHOL
14.5%
AVG. PRICE
€80
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The Gowan Creek Vineyard is surrounded by wild pennyroyal mint, which imparts a subtle, signature note of spearmint and anise to the wine.
Fact 02
Goldeneye's state-of-the-art winemaking facility at Gowan Creek is LEED Gold Certified, reflecting a deep commitment to sustainable practices.
Fact 03
The vineyard is planted with eight distinct clones of Pinot Noir, each carefully matched to specific soil types and micro-topographies.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for the Gowan Creek Pinot Noir emphasizes small-lot, block-by-block vinification to preserve the unique characteristics of the vineyard's diverse clones. Grapes are harvested by hand and sorted carefully. Fermentation takes place in small, three-ton open-top stainless steel tanks, utilizing a combination of whole-cluster and destemmed fruit. Both native and selected yeasts are employed to guide the fermentation. To maximize phenolic extraction of color, flavor, and tannins, the cap is punched down manually twice daily over a period of approximately 14 days. Following fermentation, the wine is gently pressed and transferred to French oak barrels. It is aged for 16 months in 100% French oak, with approximately 50% to 60% new wood, allowing the wine to develop structural complexity and integrate its rich fruit profile before bottling.
