A Gevrey-like nose of mulled red and black plums, Asian spices, scorched earth, and
earthy forest floor give way to a rich, medium to full-bodied Pinot Noir that has terrific balance, plenty of acidity and tannins, and a great finish. It has lots of upfront fruit
yet has a firm underbelly and excellent structure.
Many are hailing the 2018 vintage as a return to “normal” as the vintage was comparatively
calm, cool, and late. The year began with a relatively warm February before giving way to a
cold spring and moderate growing conditions throughout the season. The moderate temperatures continued into harvest allowing for full phenolic ripeness to develop and the luxury
of picking the grapes when they were mature rather than trying to beat the heat.
Known as “The Land of Promise”, Terra de Promissio has an ideal terroir for Pinot noir.
The soil, southwest sun exposure, hill elevation, vine density and the wind and fog of the
Petaluma Gap allow the grapes to have a slow maturation & extended hang time.
Jeb Dunnuck 95 Points
From acclaimed winemaker, Thomas Rivers Brown
About Senses Winery
Senses Wines is the dream of three childhood friends. Chris, Max and Myles partnered with critically acclaimed winemaker, Thomas Rivers Brown, to produce world-class wines from renowned vineyards owned by their families. Since founding in 2011, Senses production has grown to include many coveted vineyard sites throughout northern California.
The Senses estate vineyards are located in the West Sonoma Coast region of Sonoma County, specifically in the small town of Occidental where the three founders grew up.
Our wines embody the natural and distinct characteristics of the vineyards from where the grapes are grown. Our team believes the vineyards are Senses’ greatest assets, and we meticulously farm each vine so the winemaking process can be as hands-off as possible. This approach ensures the complexity and finesse we expect for each wine, vintage after vintage. Grapes are hand sampled and harvested at ideal ripeness, cold-soaked for a few days, fermented with yeasts indigenous to the vineyard, and ultimately pressed and barreled into a selection of our favorite French cooperages.