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2017 FRANCIS FORD COPPOLA Director's Cut Pinot noir

FRANCIS FORD COPPOLA Director's Cut Pinot noir 2017

37.50 CAD

$37.50

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  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 13950339
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Private import
  • Status
  • Status
  • Unavailable
  • Country
  • Country
  • United States
  • Regulated designation
  • Regulated designation
  • American Viticultural Areas (AVA)
  • Region
  • Region
  • California
  • Subregion
  • Subregion
  • Sonoma, Russian River
  • Varietal(s)
  • Varietal(s)
  • Pinot Noir 100 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Cork
  • About this winery

    Francis Ford Coppola has a long family history with wine making. He was first exposed to the wine making process while growing up in New York. During this time, his grandfather and uncles would make wine in the basement of their apartment using the grapes that they had shipped in from California. In 1962, Francis met his wife Eleanor on the set of his first feature film. The two later moved to San Francisco and subsequently became the owners of a substantial and beautiful wine estate. Eleanor...

    See the FRANCIS FORD COPPOLA detail page for more information on this brand

  • Tasting notes

    The Russian River Valley’s loam and alluvial soil compositions create a very rich and fragrant Pinot Noir that offers pronounced floral notes and a distinct earthy character. Aromas of cinnamon, cloves, and tea leaves with flavours of Red cherries, wild strawberries, and pomegranate.

  • Viticultural notes

    Pacific Ocean influences extend the growing season for optimal development while maintaining natural acidity in the grapes. The Valley’s loam and alluvial soil compositions create a rich and fragrant Pinot Noir that offers floral notes and a distinct earthy character.

  • Winemaking notes

    The 2016 harvest yielded beautiful flavor concentration and high quality fruit. After pressing, the juice was placed into open-top fermenters and punched down several times a day for extraction.

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