Old Stage Monterey Pinot Noir is a balanced, graceful red wine featuring aromas of strawberry, raspberry, rhubarb and sage. Its delicate oak notes are expertly integrated and linger through the silky finish.

Our Old Stage Monterey Pinot Noir is the perfect steakhouse sidekick! Enjoy its elegant flavours while dining on steak or lamb and as a Pinot Noir it is also great with game birds or chicken. It's a delicious accompaniment to a cheeseboard and its food-friendly nature makes it a dinner party favourite.

Old Stage, Monterey, Pinot Noir is currently available in The Wine Press, Dundee's Finest Wine Bar. 

About the Producer

The Franscioni family is one of the most important vineyard owners in northern Monterey. Now in the hands of the fourth generation, they own 290-hectares of coolclimate, sustainably grown and California Sustainable Wine Growing Alliance certified vines. They grow primarily Chardonnay and Pinot Noir at the foot of the Gabilan Mountain Range. They sell grapes to some of the biggest names in the industry, but they retain some of the best for themselves. Their consultant winemaker is the industry pioneer and veteran, Dan Karlsen, who with over 40 harvests under his belt, has made wine at illustrious neighbours Talbott and Chalone. With a deftness of touch, he crafts true cool-climate expressions of Chardonnay and Pinot Noir which offer exceptional value for money.

Vineyard and Winery

The fruit comes from two distinct Pinot Noir vineyards: Danny’s Vineyard and Grava, two of the most northerly plantings in Monterey County. The vineyards nestle up to the Gabilan Mountain Range on the eastern side of the Salinas Valley; approximately 10 miles directly across from the Santa Lucia Highlands. The marine influence of the nearby Monterey Bay and the morning fog which clears for the afternoon sun, results in a cool mesoclimate and a long hang-time for the fruit. The grapes reflect the cool climate character, with complex aromatics and flavours and natural balancing acidity. The vineyard is cultivated sustainably and are certified by the California Sustainable Wine Growing Alliance. Vines are VSP trained and pruned to two bud spurs spaced approximately 10cm apart; the vines are shoot thinned, leaf pulled and shoots are positioned with wire moves. These methods ensure adequate sunlight for optimising fruit-forward expression in the wines.

The grapes were destemmed into fermentation vessels where they underwent fermentation lasting for seven days. A seven-day maceration period followed to enable optimal extraction of flavour, colour and tannins. The wine was settled, racked and spent eight months ageing in a combination of stainless steel tanks with French oak influence to impart complexity. The wine was lightly filtered prior to bottling.