- Producer: Arista Winery - read about the Estate
- Winemaker: Matt Courtney
- Region (AVA): Sonoma Coast (Russian River Valley)
- Blend: 100% Pinot Noir
- Vintage production: n/a
- Winery location: Russian River Valley (Sonoma)
- Owners: Mark & Ben McWilliams
- First vintage: 2011
- Drinking window: 2021-2031+
About The Wine
Originally planted and farmed by teh legendary Ulises Valdez, the U.V. Lucky Well vineyard sits atop a knoll on the western edge of the Sebastopol hills outside of the towns of Graton and Sebastopol. The area is home to some of the most highly acclaimed Pinot Noir and Chardonnay vineyards in the Russian River Valley due in large part to the perfect confluence of soil, climate, and elevation.
The vineyard is in an area often referred to as the “banana belt” of the Russian River Valley because, though on the very coolest, foggiest, and western edge of the appellation, it sits on a knoll that rises above the fog line. This feature exposes the fruit to more gentle sunlight, which allows very slow and even ripening across the entire growing season. Arista's 4-acre section was planted in 2008 to Pommard, Swan, and Calera clones of Pinot Noir.
Ulises sadly passed away in 2018, but the Valdez Family are continuing his legacy.
Arista Winery U.V. Lucky Well Vineyard Pinot Noir 2018
"Lucky Well Vineyard is perched at the very top of Stoetz Ridge, the land mass that divides the true Sonoma Coast from the Russian River Valley. As such, the wine made from this site always expresses qualities from both regions: the hightoned wild berry fruit and earthiness of the Coast, and the power, richness, and complexity of the Russian River Valley. A captivating nose of rose water, blue and black fruits, Asian spice, and wild blackberries fills the glass. The palate is a fusion of salted caramel, blueberry, wild strawberry, and just-ripe black plum. The wine possesses effortless balance, with bright but well-integrated acidity that matches perfectly with the fruit profile. The flavors expand on the palate and are carried by a firm, mineral-laden backbone for a minute or more."
Matt Courtney, Winemaker