{"product_id":"cobb-sonoma-coast-pinot-noir-2023","title":"Cobb Sonoma Coast Pinot Noir 2023","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Sonoma Coast AVA on paper is enormous and nearly meaningless, stretching from the Pacific inland across wildly different climates. The part that matters is the far western edge, the true coast, where fog sits in the canyons past noon and Pinot Noir ripens weeks later than it does anywhere warmer. Cobb works this narrow band. The family's Coastlands vineyard sits at 1,150 feet, three miles from the ocean, on marine sedimentary soils, planted between 1989 and 1998. Other sites around Occidental and the Sebastopol Hills sit on Goldridge sandy loam, the ancient uplifted seabed that gives this corner of California its reputation, sometimes with volcanic ash mixed through. Cold, marginal, high, and close to the water: that is the whole formula.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir from cool western Sonoma Coast fruit. Whole clusters are a deliberate part of the method here, typically a substantial proportion, which is why these wines carry stem spice, a floral top note, and a firmer savory structure than the fruit-forward California norm. Nothing is extracted hard, and the oak stays in the background. Farming is organic and regenerative across the sites Ross Cobb controls, which is a working method rather than a marketing line: he studied soil science at UC Santa Cruz before coming back to the family vineyard. Expect red cherry, cranberry, dried rose, blood orange, black tea, and forest floor, with fine tannin, cutting acidity, and a long, savory, mineral finish. Light on its feet and built to age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCobb Wines was founded in 2001 by Ross Cobb and his parents, working from Coastlands, the vineyard the family planted on a remote ridge above Occidental at a time when almost nobody was farming that far west. Ross had spent years making wine at other Sonoma addresses before the project became his full focus, and the house style has been consistent throughout: pick early, use whole clusters, keep alcohol moderate, and let the site do the talking. Production is small and site-specific, with separate bottlings from individual vineyards rather than one blended flagship.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCoastal Pinot at this weight wants clean, savory cooking. Grilled salmon with herbs, roast chicken with mushrooms, duck breast with cherries, or a plate of soft-rind cheese and country bread. The stem spice and forest-floor character work with mushrooms and root vegetables, and the acidity handles fat without needing tannin to do it. Serve it slightly cool, around 60 degrees, and give it thirty minutes open.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50610363007199,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8040028.jpg?v=1785945022","url":"https:\/\/denverwinemerchant.com\/products\/cobb-sonoma-coast-pinot-noir-2023","provider":"Denver Wine Merchant","version":"1.0","type":"link"}