2019-C Nue Wilde Pinot Noir, Russian River Valley, Sonoma County, California (750ml)
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A Monthly Wine Club Selection
Nue Wilde was launched in 2018 by Ben Herod. Ben was born and raised in Northern California, his father an artist and carpenter, mother a nurse. He first learned to create by watching his dad produce large scale paintings, build houses, and make art. His attention to detail and curiosity to learn he attributes to his mother. At age 19, a 3-month backpacking trip around Europe exposed him to the world of wine. While drinking Champagne in Marseilles on Bastille Day, fireworks and French music filling La Rue de la Republique, the fuse was lit.
Ben returned to the US and started college. While working in restaurants and attending school, his interest in wine exploded—this was it—this was his calling! Wine classes, harvests in Napa, and a deep interest in wines from all over the world kept him inspired. He started making wine with a few friends in a San Francisco garage in 2004. In 2005 he made a few barrels while working a grueling harvest in Napa. In 2010, he and two friends started Oro En Paz, an urban winery in San Francisco. After 7 harvests the three friends decided to part ways.
Unsure of what would come next, Ben took a year off from winemaking in 2017, a year in which the plans for Nue Wilde began to take shape. He knew that a lot of hard work lay ahead, but was determined to continue making wine and had decided to go it alone. Something new. Also, something wild. Something inspired by nature and long walks in the wilderness. Wild ferments and new vineyards to complement the old friends he had made over the 15+ years he has made wine. Nue Wilde was born.
100% Pinot Noir, the grapes for this wine were sourced from the Waters Ranch Vineyard, located in the heart of the Russian River Valley, right off of Westside road. Waters Ranch is on a mixture of alluvial and loam soils and is sustainably farmed.
The fruit was harvested at night and brought to the winery in the early morning. The grapes were de-stemmed and underwent a two-day cold soak. Once fermentation started, the wine saw two punchdowns a day. After 14 days on the skins, it was pressed just at dryness. This wine saw all native fermentation for both primary and secondary, which allows the full potential of the vineyard site to shine through.
Bright ruby hue. Bold aromas of desiccated cherries and bramble. The palate shows flavors of dark cherry, rhubarb, red plum and huckleberry. It has a supple mouthfeel with ample acidity and a lengthy finish.