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2019 Migration Russian River Valley Pinot Noir Dutton Ranch

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Since our first vintage in 2001, Migration has developed a refined and compelling style that balances vibrancy and finesse. Defined by the idea of movement, Migration is dedicated to going beyond our Anderson Valley origins and exploring Pinot Noir and Chardonnay from the finest cool-climate winegrowing regions. This exploration has taken us to the hillsides of Dutton Ranch in the heart of Green Valley - the coolest and foggiest part of the Russian River Valley. At Dutton Ranch, ideal Goldridge soils, and a mix of elite clones, produce a complex and aromatically driven wine with bright cherry, cranberry and red raspberry layers, supported by beautiful acidity and sophisticated notes of Asian spice and earth.

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Wine Profile

Production Notes

Varietal Composition: 100% Pinot Noir

Winemaker Notes

This luxurious Pinot Noir captures the generous essence of the Russian River Valley with aromas of blackberry, raspberry and currant. On the palate it is lush and velvety, with flowing flavors of warm berry pie and sweet holiday spices gliding to a long, complex finish.

Production

2019 was an amazing year for cool-climate varietals. With plentiful spring rains, the growing season got off to a great start, especially for our dry-farmed Running Creek Estate. The season continued to provide ideal conditions, with cooler spring weather, moderate summer temperatures, and warm days in the runup to harvest. We picked each vineyard exactly when we wished, resulting in bright, crisp Chardonnays with pure, elegantly delineated flavors and vibrant and concentrated Pinot Noirs with silky, refined tannins.

Wine Specs

Vintage

2019

Varietal

Pinot Noir

Appellation

Russian River Valley

Vineyard Designation

Dutton Ranch

Acid

0.55 g/100 ml

3.65

Aging

Gently racked to barrel for 10 months of aging. Aged 10 months in 40% French oak

Fermentation

Hand-harvested and gently destemmed at the winery, fermented in chilled small open tops for 10-12 days, punch downs twice per day until the end of fermentation.

Alcohol %

14.2