Mariah Vineyard is set in Mendocino Ridge, a remote and higher elevation appellation that is sort of the wild west of Pinot Noir growing in Mendocino County. While the area of the AVA is over 250,000 acres, the only suitable land for grape-growing is above 1,200 feet elevation and currently about 75 or so acres are currently planted to wine grapes.
In the 1970s, Dan Dooling and Vicki Tomola purchased land at 2,400 feet elevation above Point Arena and planted Zinfandel, Syrah and Petite Syrah, then later Sauvignon Blanc and Pinot Noir. Dan and Vicki's family are now involved in the farming practices of the vineyard. Daughter Nicole and her husband Michael have introduced regenerative farming practices to promote ecological life and biodiversity across the vineyard.
The Pinot Noir block that we source from at Mariah comes from two different clones, Dijon 115 and Pommard, planted on a combination of Hugo and Josephine loams over a well drained Sandstone fractured Shale subsoil. The vines run east west with 10-foot rows and 7 foot vine spacing, with quadrilateral cordon training and is dry-farmed - a particularly beneficial trait during draught years.
All of this yields a complex and naunced expression of coastal, mountaintop Pinot Noir:
Tasting Notes:
A beautiful, vibrant medium garnet color fills the glass. Aromas of red cherry & mulberry linger to create a depth of red fruit flavor. Around the edges of this wine, layers of cedar, clove, and cola hit the spice notes just at the right time. The palate has medium body, and its bright acidity and soft tannins make it truly enjoyable to enjoy on its own, with an afternoon cheese and charcuterie board or with dinner.
Hints of dusty earth, coastal brush and salt air bring to a mind an afternoon walk along a seaside mountain in late summer. This Pinot Noir stays with you and the palate carries fruit and spice through to a delicious finish. What should you pair this with? Anything. Dry herb-crusted pork tenderloin on the grill or an autumn salad with butternut squash, beets and goat cheese are just a couple of suggestions, but there's a versatility to this wine and it will only grow more complex with age. Enjoy!
Details:
Clones:115, Pommard
Harvest: October 9, 2023
Alcohol content: 14.0%
Fruit: 100% whole berry (no stems)
Fermentation: Native yeast
Barrel aging: 19 months in French oak barrels, 15% new oak (Billon Cote d’Or M)
Bottled: April 2025
Production: 155 cases
