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Charlie Clay Wines 

It all started on a trip to Burgundy in December of 2005. Chef Charlie Palmer and I were traveling with some friends to the Hospice du Beaune, one of the most famous wine auctions in the world. The now infamous 2005 vintage had just been put into barrels, and we were fortunate enough to taste what can only be described as perfection in a glass. Inspired, Charlie decided that he wanted to make Pinot Noir. Though we had just finished planting a beautiful vineyard for Charlie on his estate property with 4 different clones of Pinot Noir, the fruit would not be ready for at least 3 more years. It was time to call in some favors. After countless phone calls and much begging, we were able to get our hand on some of the greatest Pinot Noir growing in Russian River Valley, Charlie Clay was born.

Charlie Clay Wines

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This nuanced and delicately detailed coastal Pinot Noir reveals aromas of rhubarb, dried oolong tea leaf and sweet loam earth, with  hints of Bing cherry. It’s delicately structured on the palate, with great freshness. Complementary tones of candied cranberry, magnolia blossom, lavender and warm spice linger gracefully on the finish.

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On the nose, aromas of black cherry flesh, river stone, crushed violent candy and tangerine rind comingle with delicate sweet-soil tones. On the palate, sweet red fruits, black truffle and a strong mineral vein get support from a core of polished tannins and freshness.

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