Magnum Pinot Noir 2016
Magnum Pinot Noir 2016
HMR Estate Vineyard
92 pts - Doug Wilder
Add To Cart
Add To Cart
/ Case of 6

92 points | Doug Wilder, Purely Domestic Wine Report

Showing its darker fruit extract qualities it has a rugged masculinity and harkens to an old world style - supple textured with scents of blackberry tea and mulling spices, an autumnal forest floor earthiness and venison-like meatiness with finishing note of black cherry skins and faint wood smoke. Drink through 2024. 

91 points | Vinous, Antonio Galloni 
Brilliant red. Displays aromas of dried red berries, cherry pit and baking spices, plus a hint of potpourri in the background. An energetic, silky midweight wine that features smoke-accented raspberry and bitter cherry flavors and a hint of white pepper. Energetic and tightly wound, finishing long and spicy, with fine-grained tannins adding gentle grip.

Adelaida’s 33 acre HMR vineyard, established in 1964 is one of the oldest continuously farmed plantings of Pinot Noir (P.N.) in California. Our property lies in a coastal influenced mountain valley within the Santa Lucia Ranges, a cooler site more suitable for this delicate variety. Naturally unstable, it is prone to natural mutations of the vine DNA, over 30 clones have been identified. The old vines of HMR form a unique vineyard mix lacking a source attribution, they are a ‘massal selection’ aka the ‘HMR clone’ having evolved from multiplicity of original vines.  

Tasting Notes

Tasting Notes
Aromas of blackberry tea, faint wood smoke, mulling spices, freshly dressed venison. Flavors of spiced black cherry skin extract, savory earthiness, Lapsang souchong tea, animal meatiness.

Food Pairings

Winemaker Notes
Bacon wrapped salmon with wilted spinach, sautéed wild mushrooms with polenta and herbs, Moroccan style braised chicken legs with couscous and garlic toast

Vineyard Notes

Vineyard Notes
Purchased in 1994 by Adelaida, Hoffman Mountain Ranch Vineyard (HMR) is one of the most celebrated and historic vineyards in California and home to the Central Coast’s oldest Pinot Noir vineyard. The story of this uniquely successful vineyard dates to 1964 when Dr. Stanley Hoffman planted the first Pinot Noir, Chardonnay, and Cabernet Sauvignon in the Paso Robles area. The climate, terrain, and lime-rich soil of his Central Coast property compared to the viticulture regions of France. In 1973, the Hoffman family began dedicating their lives to the vineyards, moving from Southern California to Paso Robles, determined to make premium estate wines. That same year, Andre Tchelistcheff joined HMR as a consultant and, through his guidance in the vineyards and winery, HMR produced wines that merited honors at competitive tastings. As fate would have it, Hilltop Ranch and the Van Steenwyk family found themselves neighbors to the Hoffmans. And so, the first seeds of Adelaida were planted. The rare, old vine Pinot Noir (34 acres) dating back to 1964 anchors this property. Due to its unique microclimate, this pioneering vineyard, located 14 miles from the Pacific Ocean, is particularly well-suited to growing Burgundian grape varieties. Temperatures in the HMR vineyard often remain 10 to 15 degrees cooler than the other vineyards. Facing south on a steep slope, these vines sit in the lower part of the hill, in a concave bowl-like formation. The diverse landscape of ridge tops, rocky slopes, and natural depressions produces a complex set of aromatics and subtle flavors for the different resident varietals. Vines struggle in the rolling mountain terrain’s calcareous shale soils, located between 1,600 and 1,725 feet in elevation, creating low yields—frequently less than one ton per acre. The Pinot Noir vines here grow on their own roots.

Vintage Notes

Vintage Notes

The HMR designation indicates that the wine is based on our best vineyard sites and oldest vines. 2016 marked the 5th year of drought and our earliest bud break on record (mid-late February) followed by an extended growing season. Harvested from late August through the first week of September, fruit was picked in the pre-dawn hours, cluster sorted by hand, de-stemmed and optically sorted (individual grapes). Moved to small batch fermenting vessels (50% concrete) with indigenous yeast cultures the must has a 30% stem inclusion and undergoes daily skin pump-overs and punch-downs. Final maturing in barrels lasted 15 months using both neutral and new French oak (40%).

Product Reviews
Add A Product Review
E-Mail me when someone reviews this product
Leave this field blank:
Connect with Adelaida and your photo will be among the featured moments. Use #ADELAIDAWINES to share your experience.