" We don't sell the wine without touching the vine "
Laird Pinot Noir Ghost Ranch 2022
Our Price: $55.00 $50.00
12 bottles with free shipping for: $600.00
12 bottles with free shipping for: $600.00
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| Country: | United States |
| Region: | California |
| Winery: | Laird |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2022 |
| Bottle Size: | 750 ml |
Product Description
Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Winery: Laird
After nearly 50 years in the wine business, we understand the ins and outs of the industry, from the trends to the challenges. We believe that our success is due to our vineyard expertise as well as our shared goal to produce great estate wines.
With a concentration on Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression, with its own subtle, yet distinctive character and voice. Each year renews in us an intense drive to understand, react to, and work with each vineyard to allow it to reach its full potential. This process, lead by our winemaking and vineyard management team, is crucial for the execution of successful wines.
Date Founded: Growing grapes since 1970. Making wine under their own nme since 2005.
Owner: Ken Laird
Winery Philosophy: With nearly 50 years in the wine business, we truly understand the ‘ins-and-outs’ of the industry and are able to meet the unique trends and challenges of the wine business. We believe that our success is due to the combination of vineyard expertise and a shared vision and goal to produce great, estate wines.
With a concentration in Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression: each has a subtle, yet distinctive vineyard voice. With every year there is an intense drive to understand, react to and work with each vineyard to reach its full potential. This process, lead by winemaker and vineyard manager, is crucial for the execution of successful wines.
With a concentration in Napa and Carneros vineyards, we have sought to produce wines that are “a window to a place.” Each one of our vineyards is different in expression: each has a subtle, yet distinctive vineyard voice. With every year there is an intense drive to understand, react to and work with each vineyard to reach its full potential. This process, lead by winemaker and vineyard manager, is crucial for the execution of successful wines.
Our story begins over 75 years ago outside of South Boston Virginia as twelve-year-old Ken Laird drove his mule wagon through tight rows of sticky, fit-to-be-harvested tobacco leaves. As the gooey bundles were thrown up onto the wagon, little Ken led his mule team to the curing barn. It was there, with his grandmother, great uncles and cousins, they would stoke smoky curing fires for their prized tobacco. Ken would be the third generation Laird to carry on the farming tradition.
While growing up to be a big city mechanical engineer in New York City, Ken held on to his family tradition of becoming a farmer. In 1970, Ken and his wife, Gail, purchased their first Napa Valley parcel. This neglected piece of land, adjacent to Tubbs Lane in Calistoga, held 70 acres of worn-down prune trees. With Prohibition forty years gone and Napa Valley positioned to re-emerge as viticulturally significant, Ken and Gail decided to develop the orchard into a grape vineyard. While knowing just short of nothing about viticulture, they were also $150,000 short to properly develop the orchard into a respectable vineyard. Picking up a tattered phone book, Ken went to the yellow pages and found eight listed wineries…Robert Mondavi being the only one he recognized.
While growing up to be a big city mechanical engineer in New York City, Ken held on to his family tradition of becoming a farmer. In 1970, Ken and his wife, Gail, purchased their first Napa Valley parcel. This neglected piece of land, adjacent to Tubbs Lane in Calistoga, held 70 acres of worn-down prune trees. With Prohibition forty years gone and Napa Valley positioned to re-emerge as viticulturally significant, Ken and Gail decided to develop the orchard into a grape vineyard. While knowing just short of nothing about viticulture, they were also $150,000 short to properly develop the orchard into a respectable vineyard. Picking up a tattered phone book, Ken went to the yellow pages and found eight listed wineries…Robert Mondavi being the only one he recognized.
With a phone call, Robert Mondavi himself agreed to walk the property. After they discussed soils, vines, yields, irrigation, and proper pruning, Robert agreed to finance a deal with the Lairds if they would plant 50% Gamay. The deal was struck with a resulting vineyard of 50% Gamay and 50% Cabernet Sauvignon. Mr. Mondavi guaranteeing the Laird’s Cabernet “to be the highest harvest price paid in the Valley.” The support and encouragement of Robert Mondavi would allow Ken to return to his passion: his family farming heritage.
By the late 1990’s the Laird vineyard holdings had exceeded 2,000 acres and the idea of making their own premium line of wines began to take shape. Architect, Jon Lail, showed Ken and Gail the plans for the iconic pyramid-shaped, multi-level winery. Construction began on what would become the Red Hen Ranch vineyard property north of Napa. Ken and Gail’s son, Justin, worked side-by-side with Ken in the vineyards and became the Vineyard Manger, while their daughter, Rebecca, became the General Manager of the winery. Rebecca’s daughter, Jillian, was born in 2005, the same year the winery’s first red blend was produced, appropriately named Jillian’s Blend (and it happens to be Laird Family Estate’s most popular wine). Justin’s daughter, Megan, works in finance in New York City. His son, David, is continuing the family’s farming legacy by working with his dad in the vineyards.
Vineyard:
Winemaker: Brian Mox
The vineyard holdings possess a cross section of geomorphic and microclimate idiosyncrasies that are poised to produce particular grape varieties that thrive in their desired terroir.
From the thick fog and marine winds in Carneros to the volcanic soils mixed with ancient coastal deposits in the lower bench of the Mayacamas Mountains, they farm their vineyards to produce fruit that best complements the hallmarks of the land.
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Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
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Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir
9 months in French Oak (60% new)
Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.
Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.
Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.
Laird Pinot Grigio Cold Creek is made from 100 percent Pinot Grigio.
The Laird Family’s Cold Creek Ranch is a 300 acre vineyard located on the Sonoma side of the Carneros district. The cooling sea breezes off the San Pablo Bay are perfectly suited for Pinot Grigio as well as Chardonnay, two grape varieties that thrive in this special vineyard.
Tasting Notes: The clear yellow sapphire hue sparkles in the sunlight, with inviting aromas of juicy passionfruit, honeysuckle and Juicy Fruit gum. The palate is balanced with medium acid and enticing flavors of melon, apricot, vanilla, and subtle mineralty, leading to a focused, mouthwatering finish.
Vineyard: 100% Cold Creek Ranch
Appellation: Los Carneros (Sonoma)
Flaunt Pinot Noir Peake Ranch Vineyard Santa Rita Hills is made from 100% Pinot Noir.
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"A light shade of ruby in the glass, this single-vineyard expression pops on the nose with fresh Bing cherry, strawberry, curry leaf and carnation aromas. The palate is very zesty as well, with a taut texture that presents flavors of smashed currant, melon rind, crunchy sage and wild thyme. - MATT KETTMANN"
- Wine Enthusiast (April 2022), 94 pts
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Staying humble and letting the grapes do the talking is how we get better at winemaking every vintage. Pinot Noir requires even more humility, especially in the vineyards – when the grapes are ready, they’re ready. Requiring a gentler approach with punchdowns rather than pumpovers, Pinot Noir expresses itself when it is lead manipulated. Slander is the union of California Pinot Noir made in the Orin Swift signature style delivering a bold and expressive wine.
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The 2022 Slander delivers a medium ruby core with a lucid rim that-s almost translucent. Aromatically, Bing cherry, briar fruit and some raspberry give way to ripe strawberry and associated red fruits. Bright and enveloping on the entry, notes of fresh strawberry, watermelon, thyme and a hint of funk come through. Spicy on the finish, the wine closes with a flash of blue fruits and lift.
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Chateau de Beaucastel Chateauneuf-du-Pape Rouge is made from 30% each Grenache and Mourvèdre, with 10% each Counoise and Syrah, plus 20% other permitted varieties, including a healthy proportion of white grapes.
The story :
Château de Beaucastel has long been considered one of the great wines of France. It is unanimously renowned for its balance, elegance and ageing potential. Beaucastel has an extraordinary terroir at the Northern end of the appellation with heavy exposure to the Mistral. All 13 varieties of the appellation have been organically grown here since the sixties.
Location :
Châteauneuf du Pape, between Orange and Avignon, Château de Beaucastel red is a 70-hectare vineyard.
Terroir :
Château de Beaucastel is 110 hectares, with one single plot at the north of the appellation. The terroir is archetypal of the best terroirs in Châteauneuf: rolled pebbles on the surface, sand, clay and limestone deeper down. The vines are old and have been organically grown for 50 years, which has allowed the roots to grow exceptionally deep.
Beaucastel grows all thirteen grape varieties authorised by the appellation.
Ageing :
Each variety is harvested manually and separately. Vinification is completed in truncated oak barrels for the reductive grapes (Mourvèdre and Syrah) and in traditional tiled cement tanks for the oxidative grapes (such as Grenache). After the malolactic fermentations, the family blends the different varieties and then the wine ages in oak Foudres for a year before bottling.
Review:
deep, quite herbal expression, with liquorice and crushed blueberries to the cassis fruit. Full-bodied, powerfully fruited, dense and deep. Really mouthcoating, intense fruit. The tannins are ripe, fine and plentiful, all saturated in blackberry juice on a long finish. Certainly one of the more successful Châteauneufs this year. Will age well. A Mourvèdre-led expression of Beaucastel - it contains more than usual, at least 35% and probably more. Grenache and Cinsault fermented in cement, Syrah and Mourvèdre fermented in foudre. (MW) (9/2022)
-Decanter 96 Points
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