2018 Brashley Vineyards, Hacienda Sequoia Vineyard Pinot Noir
The Background
Bram and Ashely Palm, originally from upstate New York, made a life changing decision to move to California. Soon afterwards they found themselves venturing more and more into wine country. They fell in love with Anderson Valley and settled in Philo in the middle of Anderson Valley in Mendocino County. In 2022 they opened their new tasting room at 7000 Highway 128 just past the village of Philo with a population of 346 residents. All their wines are estate grown except for a new project. To honor their New York roots, they contracted with a vineyard to produce their 2021 Finger Lakes Riesling that was released late in 2022.
Ashley Holland is their head winemaker. Ashley after earning her Bachelor of Science in Animal Science, fell in love with wine after a time with Gallo Wines. She went to UC Davis to earn her Certificate in Winemaking. She traveled to New Zealand and worked five years with Two Rivers Winery and the last two as the production winemaker. She then was given an opportunity to come back to the US and work at Three Sticks. Here she worked for Bob Cabral whom she respects and considers a mentor.
The Winery
Photo ©Michael Kelly
All Brashley Vineyards wines are single vineyard sourced, organically farmed. The grapes are processed at a custom crush facility called Punchdown Cellars in Santa Rosa under the watchful eye of Ashley Holland.
Photo ©Michael Kelly
They opened their beautiful tasting room in January 2022 after dealing with building delays due to Covid 19.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
Previously enjoyed this wine at an event at the Brashley Vineyards Tasting Room and rated my highest scores during the event.
Photo ©Michael Kelly
On the eyes the wine reflected Ashley Holland’s effort to provide a soft touch on her Pinot Noir wines. On the eyes was a seductive crimson and translucent coloration. The viscosity is extremely light in the glass. On the nose the cooling fog coming in from the Pacific make for a classical “colder Pinot” style with soft perfume aromas and hint of cedar. On the palate strawberry and black cherries burst in the mouth. Just enough cranberry is present to “calm down” any sweetness from the fruit. The finish provides an herbaceous and earthiness taste with just a hint of vanilla. The wine provided all the delicate features and characteristics that Ashley Holland strives to achieve of an Anderson Valley Pinot Noir. Wine Enthusiast gave it 92 points. This vineyard is planted in 100% Pommard clones and dry farmed with enormous redwood trees overshadowing the vineyard. This vineyard is laid out in a northwest to southeast orientation on the western end of the Anderson Valley. Only 297 cases were produced from this Estate Vineyard. It retails for $65/bottle and comes in at 13.7% alcohol level. Barrel aged in 25% new French oak and aged for 16 months. This wine was processed in 40% whole cluster soak.
The Food and Wine Pairing: “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
The wine was specifically selected for tonight’s dinner with a marinated and dry rubbed BBQ’d pork tenderloin. The dry rub included chili powder, brown sugar, dried oregano, paprika, cinnamon, garlic powder, fine sea salt and a little extra virgin olive oil. The slices of pork tenderloin each provided ample flavors to assimilate the refreshing wine. The meal was accompanied by fresh steamed broccoli and a broccoli/cheese rice. The rice with the wine calmed down the spiciness of the rub on the tenderloin. A very good food and wine pairing!
Sláinte,
Michael