Relatively new to the game, Valravn has been been producing wine in Sonoma County for the past decade and has been proving that the newcomers can hold their own.
Launched in 2014, Valravn started when friend offered up their unused fields. The company first broke ground with the first in their collection, Zinfandel. A few years later the brand expanded to include Chardonnay, Cabernet Sauvignon and Pinot Noir from key sites throughout Sonoma County.
Sourced from two different vineyards in the Sonoma County, the first from the Russian River site and the second from the highly-coveted old-vine vineyard in the Sebastopol Hills.
It's here that the vines produce low yields and the grapes are hand harvesting, organic dry farmed and to create Valravn Pinot Noir. The grapes undergo a 3-5 day cold soak followed by wild yeast primary fermentation in small open-top stainless steel tanks. The wine is then transferred to a blend of 30% new Cavin, François Freres, and Darnajou barrels for 12 months malolactic and aging.
The palate exhibits a rich concentration of dark fruit and berry flavors that is contrasted by subtle spices and acidity that gives it good structure and a well rounded flavors.
Notes: Dry, light-bodied. Aromas and flavors of dark cherry, strawberry, raspberry, tea and cedar
Pairings: Turkey, aged cheddar, cheesecake
Serving Suggestions: Room Temperature
Region: California
Alcohol Content: 13.8%
Launched in 2014, Valravn started when friend offered up their unused fields. The company first broke ground with the first in their collection, Zinfandel. A few years later the brand expanded to include Chardonnay, Cabernet Sauvignon and Pinot Noir from key sites throughout Sonoma County.
Sourced from two different vineyards in the Sonoma County, the first from the Russian River site and the second from the highly-coveted old-vine vineyard in the Sebastopol Hills.
It's here that the vines produce low yields and the grapes are hand harvesting, organic dry farmed and to create Valravn Pinot Noir. The grapes undergo a 3-5 day cold soak followed by wild yeast primary fermentation in small open-top stainless steel tanks. The wine is then transferred to a blend of 30% new Cavin, François Freres, and Darnajou barrels for 12 months malolactic and aging.
The palate exhibits a rich concentration of dark fruit and berry flavors that is contrasted by subtle spices and acidity that gives it good structure and a well rounded flavors.
Notes: Dry, light-bodied. Aromas and flavors of dark cherry, strawberry, raspberry, tea and cedar
Pairings: Turkey, aged cheddar, cheesecake
Serving Suggestions: Room Temperature
Region: California
Alcohol Content: 13.8%