COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Pinot Noir
PRODUCER
Cobb Wines
REGION
California
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Cobb Wines was co-founded by winemaker Ross Cobb and his father David, a marine biologist and Sonoma Coast viticultural pioneer. Ross Cobb, who has worked at legendary estates like Williams Selyem, Flowers, and Hirsch, is renowned for crafting cool-climate, lower-alcohol Pinot Noirs that emphasize maritime terroir. The Monticue Vineyard represents a full-circle story for Ross: he personally helped plant these very vines years ago under different ownership. Later, he secured a lease on the tiny, two-acre block to produce this single-vineyard bottling. Located on Jonive Road in the Freestone-Occidental zone of the western Sonoma Coast, the vineyard sits at over 700 feet elevation, surrounded by redwood trees. Its east-facing slope captures gentle morning sun while shielding the vines from intense afternoon heat, creating a distinct expression compared to neighboring west-facing sites.
ALCOHOL
13.2%
AVG. PRICE
€85
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Winemaker Ross Cobb actually helped plant the Monticue Vineyard years before he was able to lease the land and bottle its wine.
Fact 02
The Monticue Vineyard is an incredibly tiny, isolated site of just two acres, nestled among coastal redwood trees.
Fact 03
The 2021 vintage was crafted using an exceptionally high 90% whole-cluster fermentation, driving intense spice complexity.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The 2021 vintage benefited from a clean, highly concentrated growing season with low yields. Harvested from vines planted in 2010 in Goldridge sandy loam soils, the grapes (clones Calera, Pommard, 667, and 115) underwent fermentation with an exceptionally high proportion of whole clusters—90% for this vintage. Fermentation was carried out using 100% native, wild yeasts. The wine was then matured for 22 months in French oak barriques, utilizing only 30% new oak to preserve the delicate fruit and terroir characteristics. To maintain its natural texture and complexity, the wine was bottled unfined and unfiltered.