A row of barrels in the Relic cave.

2018 Kashaya Pinot Noir

Our 10th vintage of this bottling is our favorite and shows the strength of the marvelous vintage. 2018 is going to be a showstopper. Everything came together perfectly to provide maximum enjoyment, complexity and transparency in this Pinot Noir. The wine shows ultra-fresh aromatics of pomegranate, Rainier cherry, strawberry rhubarb pie, forest floor and root beer spice. In the mouth, the wine cuts a wide swath but is light on its feet, as all great Fort Ross wines are. The finesse inherent in the aromatics is carried through on the palate, with a lithe texture and a layered profile, but above all - elegance and balance. The whole cluster notes emerge to add power and then length on the beautiful, savory finish.

  • 100% Pinot Noir
  • Dijon Clones 115 and Old Wente
  • From the West Sonoma Coast, Fort Ross-Seaview
  • Goldridge soils
  • 33% whole cluster fermentation
  • Native yeast fermentation
  • Unracked, on lees for 11 months
  • Aged in 30% new French oak
  • Unfiltered
  • 379 cases produced from 15 barrels

Medium ruby-purple in color, the 2018 Pinot Noir Kashaya explodes from the glass with floral and savory notes—red roses, wild thyme, Darjeeling tea and wild mushrooms—over a core of pomegranate, cranberries and rhubarb scents. The palate is medium-bodied and very finely constructed with soft, elegant tannins and a refreshing line, finishing on a lingering earthy note.
Lisa Perrotti-Brown
The Wine Advocate
November 5, 2020
Pretty wild strawberry, dried flowers, rose, and subtle stemmy notes emerge from the 2018 Pinot Noir Kashaya, which comes from a site just north of Hirsch Vineyard, in the Fort Ross-Seaview region of Sonoma. It’s medium-bodied, elegant, and seamless on the palate, with an already approachable style.
Jeb Dunnuck
January 2021
Refined and fruit-forward, with a minerally essence to the dried red currant and cherry flavors, backed by crunchy acidity. The juicy finish is marked by spicy richness, with accents of slate and white pepper. Drink now through 2026.
Kim Marcus
Wine Spectator
August 31, 2021