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2019 Spring Release

 

Vineyard Profile

Planted on a ridgetop above the town of Occidental, Belay is our Estate Pinot Noir, farmed organically and transitioning to biodynamic. Our goal is to nurture the fruit from grape to glass, which increasingly becomes a reality with each Estate planting. As we become more vertically-integrated, we find winegrowing a monumental task akin to climbing a mountain, with the Belay serving as both an anchor and stepping stone on our journey of ascension. Our inaugural release from these special vines, the 2016 vintage of Belay Sonoma Coast Estate Pinot Noir was fermented with 18% whole-cluster inclusion, with a 16 month élevage in 30% tight-grained, new French oak. An additional year of bottle age has only furthered our anticipation for this raison d’être from the Radio-Coteau team.

Tasting Notes

The debut vintage of 2016 Belay Estate Pinot Noir is an elegant sensory illustration of this unique Occidental ridgetop site. Concentrated flavors of just-picked blackberry, baked rhubarb, and raspberry coulis deftly mingle with floral nuances of rose petal and pink jasmine. A touch of forest floor and a subtle minerality add an earthy complexity, along with an alluring note of fresh bay leaf. There is a lively acidity which, coupled with a lengthy finish, leaves a delectably memorable and lasting impression.

Cellar Notes

  • Grower:
    Radio-Coteau
  • Appellation:
    Sonoma Coast
  • Geographic Location:
    Occidental
  • Varietal:
    Pinot Noir
  • Selection:
    Burgundian Heirloom, Calera, Mt. Eden, 115, Martini
  • Vineyard Age:
    Planted in 2014
  • Soil Type:
    Goldridge
  • Harvest Date:
    September 2nd – 5th
  • Unfined
    & Unfiltered

Wine Reviews

January 2019 | 95+ points

“The 2016 Pinot Noir Estate Belay is a compelling wine. Readers will have to be patient, as the 2016 is going to need at least a few years to come together. Here in its first vintage, the Belay is a wine of real promise. Crushed rocks, chalk, mint, sweet floral notes and red berry fruit are some of the signatures.”

–Antonio Galloni
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