2023 Flowers Pinot Noir Sonoma Coast
A coastal classic in every sense, the 2023 Flowers Pinot Noir captures the Sonoma Coast’s cool, slow-growing season in vivid detail. Aromas of redwoods, ocean air, and tamari give way to juicy red raspberry, tart plum, and chalky earth. Sourced from organically farmed estate and partner vineyards, it’s a savory, high-acid Pinot with restraint, elegance, and unmistakable coastal soul.
A pure, place-driven Pinot—graceful, grounded, and ready to pour.
The folks at UC Davis said it couldn’t be done. When Walt and Joan Flowers saw a newspaper ad for 321 acres of land on the Sonoma Coast, just 2 miles from the Pacific Ocean, they were immediately intrigued, but took pause. Only a few families – the Hirsches and the Bohans – were successfully growing grapes in such a cool part of California. Thankfully the Flowers ignored the ‘experts’ and planted Camp Meeting Ridge in 1991, so named for its history as an indian encampment and later, a site for religious retreats. Today Flowers is known for making some of the finest Chardonnay and Pinot Noir in America.
Decanter
There is an oomph and intensity to the 2023 Sonoma Coast Pinot Noir from Flowers, with ripe fruits and generous forest character. Aromas of gravel dust, pine tar and smashed blue fruits come to the fore with whispers of violet florality. The palate shows a core of red and blue brambles, a nearly feral character to them. The savoury elements are followed by dried herbs, black tea, and a touch of mace. There's an intense saline throughline that crescendos at the finish.
James Suckling
It's one of the first 2023 Sonoma pinots to be released and a great reflection of the long, cool growing season. Tangy, fresh and well balanced, with intricate orange zest, cinnamon, red cherry and black tea flavors on a vibrant, acid-driven texture. Medium- to full-bodied. Drink or hold.
Wine Enthusiast
This aromatic and savory Pinot brings aromas of roasted shiitake, black plum and clove on the nose, while the palate brings spicy energy and flavors of blackberry, plum skin, sweet cinnamon and forest floor across a long, meandering finish. — Tom R. Capo