In honor of Lew Platt we are grateful to have the opportunity to work with proprietor Joan Platt, viticulturist Daniel Roberts, and the fruit from this rugged vineyard above the Sonoma coastline. Organic farming and precision viticulture set the stage for this two-acre block nestled within a clos, yielding petite clusters full of finesse and exuberance. The Clos Platt Pinot Noir is not only unique in that the fruit comes from a single block but is planted to a single clone of Pinot Noir - Calera. This allows a demonstrative opportunity to individually highlight each vintage. The 2014 Clos Platt Sonoma Coast Pinot Noir has fine tannin, vibrant acidity, and a deep core of coastal fruit. The wine's noble strcutre was further enhanced over a 15–month élevage in 40% new tight-grain French oak.

The 2014 Clos Platt Pinot Noir is an expected ruby in color, but interestingly has a slight blue hue when observed in glass. The nose of the wine brings to mind red and black fruit including brandied red cherry, ripe strawberry, and spiced black plum. A hint of orange zest can also be detected on the nose but remains tempered on the palate. Upon further reflection a secondary aroma of roasted nut asserts itself amongst the red fruit, which drives the palate. Furthermore, cinnamon spice and other sweet seasonings intertwine themselves among the fruit tones. These flavors continue to mingle with an understated yet persistent mineral and dry sous bois backdrop.



Joan Platt
Sonoma Coast
Pinot Noir
Planted in 2007
Goldridge, Sandy Loam, Sandy Clay Loam
September 2nd


THE WINE ADVOCATE, #227, October 2016
90+ points
“A longer term proposition that needs some bottle age (about 2-3 years maximum) is the 2014 Pinot Noir Clos Platt. Made from the Calera selection, this is an organically farmed vineyard, and Sussman has extracted plenty from it. Firm tannins, big, rich black cherry and blackcurrant fruit moving toward blacker berries with some crushed rock and forest floor are all present in this elegant, complex, attractive and full-bodied Pinot Noir. The moderate tannins suggest 2-3 years of cellaring will be beneficial, but the wine should be capable of lasting 15 or more years.” —Robert M. Parker Jr

VINOUS MEDIA, February 2016
(92–95 points) *barrel sample*
“Succulent dark cherry, plum, cloves, menthol and new leather open up in the 2014 Pinot Noir Clos Platt. A vibrant, nuanced wine, the Platt stands out for its vertical structure, firm beams of supporting tannin and exceptional balance. Today, the Platt is dark, mysterious and full of personality.” — Antonio Galloni


2017 Radio-Coteau


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