The Estate Pinot Noir offers a panoramic view of Platt Vineyard, combining lots from across its many blocks and multiple clones. Drawing from all three sections of the estate, the blend highlights the full spectrum of the site—high-toned aromatics, fine tannins, and refreshing acidity. Bright red and blue berries lead, layered with savory detail and delicate, coastal herbs. Open and expressive, the Estate bottling captures the energy and diversity of Platt in a vivid and inviting style.
14 months ageing in 60-gallon burgundy barrels (228L)
30% New French Oak, 70% Used French Oak
Tasting
This wine is decidedly fresh and fruit-driven, framed by powdery tannins. While bright and lively, there is a natural give to the wine, highlighted by dark plum, red cherry, dried flowers and blueberry. Adding another dimension and textural component, spice notes unfold with cardamom, cinnamon, and woodsy aromas of cedar, leather and pine. The 2024 Estate Pinot Noir is just so charming and pure upon release, capturing a distinctly inviting expression of the site, though time in the glass confirms it will continue to build complexity during ageing. (July 2026)
Analysis
14 % vol.
The vintage2024
2024
2023
Weather conditions
A relatively wet winter helped restore ground water levels and was followed by steady, intermittent rainfall in the spring. The spring rains were accompanied by sunny, warm weather which led to rapid canopy and cover crop growth. Ideal weather during bloom not only improved set and increased yields, but also set the stage for even ripening. There weren't any rain events to complicate matters and while 2024 was warm and dry, it wasn't particularly hot, resulting in excellent berry integrity throughout harvest.
Harvest
Harvest began on September 3rd with an exposed, west facing block of Pinot Noir. Moderate weather followed and we began methodically picking our way through earlier ripening Pinot Noir clones on the upper ridge from September 12-21. A few hot days in late September accelerated our approach and we brought in nearly half of our tonnage between September 24-30. The season ended with some intense heat the first few days of October, but thankfully we only had a few late ripening blocks left on the vine and we finished harvest on October 3rd.
Winemaking
Fruit was sorted and destemmed but not crushed. Fermentation took place in small, stainless steel open top fermenters. A 5-day cold soak was followed by the initiation of fermentation on day 7. Extraction was carefully managed with punch downs and pumpovers, with programs tailored to each lot. Fermentation temperatures ranged from high 70’s to low 80’s (25-28°C). Wines were generally on the skins for 14-16 days total before they were drained and pressed. Press wine was tasted and selectively blended back in with the free run and allowed to settle for a minimum of 24 hours before being barreled down. Naturally occurring malolactic fermentation took place in barrel. The wines were racked once in the spring and then blended prior to bottling in December.
Wine ratings
95/100
« Bright and vivid with watermelon, citrus and hints of flint. Oyster shell. Medium-bodied, spicy and flinty on the palate. Tight and linear at the end. Better in a year or two but already showing an al dente pure fruit character. Lots of purity. Mostly clones of Calera and Pommard with a hint of Dijon. »
James Suckling
94/100
« Pale to medium ruby-purple in color, the 2024 Pinot Noir Estate rolls out with evocative notes of juicy raspberries, kirsch, and blueberries, giving way to suggestions of mint tea, roses, tilled soil, and tree moss with a waft of crushed rocks. The medium to full-bodied palate is silky with a lively backbone and perfumed red and black berry layers, finishing on a compelling minerally note. »
