The Reserve Pinot Noir reflects a more focused lens on Platt Vineyard, shaped by blocks that consistently deliver depth, structure, and concentration. Anchored by the Calera clone, a natural fit for this site, the wine emphasizes darker tones, density, and precision. Deeply colored and composed, it reveals the vineyard through a tighter frame—where power and freshness are held in balance. Each year, the blend is assembled from lots selected for their concentration, focus, and ability to evolve gracefully over time.
The wine
Grape variety
Pinot Noir – clone: 100% Calera
Ageing
14 months ageing in 60-gallon burgundy barrels (228L)
35% New French Oak, 65% Used French Oak
Tasting
In 2024, the Estate Reserve Pinot Noir reveals aromas of orange peel, clove, black currants, juicy raspberries and violet on the nose. The palate is driven by cool, ripe blackberry and sweet black cherry, with black walnut, incense, and anise seed adding depth. The Estate Reserve shows plenty of finesse and delineated fruit expression despite its dark core of crushed rock and latent power. The defining signature of this bottling lies in its texture, where perfectly ripe, fine-grained tannins lend nerve and tension to its pure, refreshing nature. (July 2026)
Analysis
13.6 % 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. 2024 vintage showed a warm and dry year, with any significant rain events, which enabled 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
98/100
« Wow. This is crazy pinot with wild blackberry and dark truffle, with oyster shell and dark earth character on both the nose and palate. Medium-bodied with density and vibrancy but stays. Flint and black pepper tones at the end. A unique coastal pinot that stays with you. Contemplative pinot. »
James Suckling
97/100
« Medium ruby-purple in color, the 2024 Pinot Noir Estate Reserve charges out with intense notes of wild blueberries, black cherries, and fresh blackberries, giving way to an underlying perfume of violets, anise, orange peel, and fertile loam. The medium-bodied palate delivers a fine-grained texture and great tension to match the tightly wound black and blue fruit layers, finishing with great length and depth. This year, this wine is 100% Calera Clone, coming from three different blocks on the estate. »
