Wayfarer

Estate Grown Mother Rock Fort Ross - Seaview Pinot Noir

9.335 ratings
9.313 pro ratings
Sonoma County, California, USA
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Jordan Wardlaw

By far the most savory and earthy of the 2014 Wayfarer wines I tasted from the estate. Smoky flint aromas, Asian spice, saline character and more on the elegant side. Fruit recedes more into the background, but overall a very complex and appealing blend.

By far the most savory and earthy of the 2014 Wayfarer wines I tasted from the estate. Smoky flint aromas, Asian spice, saline character and more on the elegant side. Fruit recedes more into the background, but overall a very complex and appealing blend.

Jun 15th, 2018
Wayfarer Vineyard

A cuvée of Dijon clones 37 and 777, “Mother Rock” is named for Wayfarer’s sandstone substrate which urges our vines to burrow deeply, their fruit echoing the unlocked terrain below. Flinty minerality ascends from the glass, a tribute to the wine’s earthy origins. Intense, bright fruit aromatics evoke raspberry, red cherry, strawberry, blueberry and red currant underscored by mineral notes and a delicate woody character achieved with aging in fine French oak. A mouth-coating cascade of cassis and black cherry carries through the long finish, bolstered by balancing acidity and velvety tannins.

We hand-picked and hand-sorted the fruit, reserving 24% for whole-cluster fermentation prior to de-stemming. The remaining berries were de-stemmed and hand-sorted again before transfer to tank. Five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The fruit was then gently pressed, its free-run juice transferred to 56% new French oak barrels for 15 months of aging.

A cuvée of Dijon clones 37 and 777, “Mother Rock” is named for Wayfarer’s sandstone substrate which urges our vines to burrow deeply, their fruit echoing the unlocked terrain below. Flinty minerality ascends from the glass, a tribute to the wine’s earthy origins. Intense, bright fruit aromatics evoke raspberry, red cherry, strawberry, blueberry and red currant underscored by mineral notes and a delicate woody character achieved with aging in fine French oak. A mouth-coating cascade of cassis and black cherry carries through the long finish, bolstered by balancing acidity and velvety tannins.

We hand-picked and hand-sorted the fruit, reserving 24% for whole-cluster fermentation prior to de-stemming. The remaining berries were de-stemmed and hand-sorted again before transfer to tank. Five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The fruit was then gently pressed, its free-run juice transferred to 56% new French oak barrels for 15 months of aging.

2 people found it helpfulJul 24th, 2014
David L

14' Wayfarer Fort Ross- Seaview "Chardonnay". Winemaker Bibiana Gonzalez Rave (Also Pahlmeyer) & the daughter of Jason (Cleo).They're making some world-class California burgundy style wines.

Decant this for a bit. Could this possibly be confused for a white burgundy ? Nevertheless… Medium plus bodied. Wet straw in color. Melon, honey on the nose. Apricot, melon (again), peach, toasted oak ,balanced acidity. Finished with very little minerality. Drinking at cellar temperature.

Very nice bottle of chard. Love to revisit this again in two years.

14' Wayfarer Fort Ross- Seaview "Chardonnay". Winemaker Bibiana Gonzalez Rave (Also Pahlmeyer) & the daughter of Jason (Cleo).They're making some world-class California burgundy style wines.

Decant this for a bit. Could this possibly be confused for a white burgundy ? Nevertheless… Medium plus bodied. Wet straw in color. Melon, honey on the nose. Apricot, melon (again), peach, toasted oak ,balanced acidity. Finished with very little minerality. Drinking at cellar temperature.

Very nice bottle of chard. Love to revisit this again in two years.

Dec 4th, 2016
Saul Gropman

Owner/Operator Cafe La Haye

9.2

Blackberry and cèpes with a touch of salinity

Blackberry and cèpes with a touch of salinity

Nov 10th, 2016
Michael Silacci

Bibiana rocks! Aromas of fresh fruit and stems of red roses are followed by a discrete juiciness and silky mouthfeel. Todd has found another superb mentor.

Bibiana rocks! Aromas of fresh fruit and stems of red roses are followed by a discrete juiciness and silky mouthfeel. Todd has found another superb mentor.

Jul 16th, 2015
Michael Housewright

Writer/Photographer Wine Enthusiast Magazine

A friend makes this. I will only say, she is one of CA's best winemakers. Brilliant

A friend makes this. I will only say, she is one of CA's best winemakers. Brilliant

Mar 27th, 2016
Garrett Powell

Abounding with energy, constantly moving on the palate. Savory: reminiscent of hoisin or soy sauce. Mulling spices, cinnamon and nutmeg pave the way to tannins like static electricity. Concentrated red and black fruits.

Abounding with energy, constantly moving on the palate. Savory: reminiscent of hoisin or soy sauce. Mulling spices, cinnamon and nutmeg pave the way to tannins like static electricity. Concentrated red and black fruits.

Mar 29th, 2019
Sarah Smith

Amazing nose. Great Pinot. No jam.

Amazing nose. Great Pinot. No jam.

Feb 10th, 2019
Joe Roth

Pahlmeyer family.

Pahlmeyer family.

Feb 7th, 2019
Evan Bienstock

Wow. This is a biggie. A hot, sweet and bold Pinot. The oak is overwhelming the nose and palate for me right now and it is distracting what I suspect is terrific juice. This wine is too “loud” for me in its current phase. Maybe a few more years in the dark will help.

Wow. This is a biggie. A hot, sweet and bold Pinot. The oak is overwhelming the nose and palate for me right now and it is distracting what I suspect is terrific juice. This wine is too “loud” for me in its current phase. Maybe a few more years in the dark will help.

Jan 28th, 2018