![](\"https://cobbwines.wpengine.com/wp-content/uploads/2022/09/record-ps-layer2.png\")
\n Also brilliantly clear and ruby red in color, the 2016 Monticue Vineyard Pinot Noir is making its debut and already turning heads. A powerfully intense nose leaps from the glass with aromas of ripe strawberries, tart red cherry, cedar, and pine forest floor. The palate offers up tremendous depth and primary fruit with silky, ripe tannins. The length of the 2016 Monticue coats your entire mouth with a finish that goes on, and on, and on. I am so excited to have this vineyard finally mature and yielding such complexities at this early stage. A must-have.
","technical-notes":"22 months in barrel, 30% new French oak.
13.5% alcohol.
100 cases produced.
","reviews-awards":"93 PTS
Wine Enthusiast Magazine
June 2019
From a two-acre site near the producer’s own Emmaline Ann Vineyard, just five miles from the Pacific Ocean, Monticue shows powerful hits of white pepper, leather and turned earth. Seductive and seamless, with well-integrated acidity and tannin, it lingers beautifully in earthy lavender.
\n94 PTS
Dr. Owen Bargreen, Washington Wine Blog
May 2019
This is the first year that Cobb has produced wine from this vintage. The vineyard was planted in 2010 and is located just up the road from the Emmaline Anne Vineyard, roughly five miles from the Pacific Ocean. This translucent Pinot Noir starts off with aromatics reminiscent of wet stone, peat moss, wild blackberry and huckleberry compote. The palate shows a strong salinity and gobs of mouth-watering acidity. Black fruits mingle with citrus rind and earthy undertones. Vibrant, with some serious poise, this stunning Pinot Noir will cellar well for fifteen plus years. Drink 2019-2033.
\n94+ PTS
Robert Parker's Wine Advocate
May 2019
Pale ruby with a nose of red licorice, dried rose petal, cracked pepper, tobacco leaf and woodsmoke, the 2016 Pinot Noir Monticue Vineyard has a core of concentrated red and black berries and cherries on the nose. Light to medium-bodied and silky, the red fruits evolve into earthy/savory layers, knit together by grainy tannins and juicy acidity lifting the very long, layered finish.
\n92 PTS
Antonio Galloni, Vinous Media
May 2019
A new wine in this range, the 2016 Monticue Vineyard shows more of a red-toned profile and more overt ripeness than most of the other wines in the range. Bright red cherry fruit, blood orange, hard candy, mint and high-toned aromatics from the 50% whole clusters are some of the signatures. Best of all, the 2016 should drink well with minimal cellaring.
\n92 PTS, Year's Best Pinot Noir
Wine & Spirits Magazine
April 2019
Michael Galli planted this vineyard in 2010, a far-coast site five miles from the Pacific and 700 feet above it. The two acres of Calera, Pommard and several Dijon clones are now owned by Marc Monticue. Ross Cobb works with the fruit to make this tight, floral pinot noir, its strawberry scents touched by notes of green peppercorns and woodsy chanterelles. There’s a hint of dimpled fruit that comes up with air, suggesting this may be best to drink as a young wine, with its freshness intact.
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