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Hirsch Vineyards, Pinot Noir 'Reserve', 2023

$114.99
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This is Hirsch's most complete and powerful Pinot Noir, from the coolest, longest growing season the estate has seen in decades. 2023 brought a cold, late spring, then a mild, sunny summer with no heat spikes. Ripening was slow and even, and harvest was the latest since the 1990s, so the wine comes in at just 13% alcohol. If you think California Pinot means ripe and plush, this bottle makes the case against it. The first Reserve was made in 2009. It comes from the estate's best and oldest blocks in the Fort Ross-Seaview appellation on the West Sonoma Coast, with vines planted between 1980 and 2003, and the vineyard is farmed biodynamically. Hirsch builds the Reserve in two steps: first the year's finest blocks, then the finest barrels from those blocks. That means the wine is a fresh selection every vintage, not a fixed recipe. The 2023 saw 37% new oak, and Hirsch recommends two to three years in the cellar, though a few hours of air will open it up now.

Shipping

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  • Nationwide Access: Flat-rate shipping available to most U.S. states with delivery in 3-5 business days.
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  • Wine-Specific Protective Packaging: Specialized materials designed to maintain label integrity and prevent breakage during transit.
  • Provenance Assured: All wines are maintained in climate-controlled conditions at our shop until the moment of dispatch.

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Email: help@flatiron-wines.com
Phone: (212) 477-1315

More about Hirsch Vineyards

David Hirsch fell in love with Burgundy in the 1970s, then set out to translate that dream into Sonoma Coast terroir. Since 1980, he's planted a vineyard so fragmented (67 individual blocks) that it rivals Burgundy's own subdivision. All farmed biodynamically since 2011 with no machines, his Pinot Noir and Chardonnay capture the Sonoma Coast's bracing minerality and elegance—a love letter to place.

Wine Details

  • Grape Variety

    Pinot Noir

  • Vintage

    2023

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Aromatic

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Seared duck breast with a tart cherry sauce, cedar-plank salmon, roast quail with wild mushrooms, or a porcini and thyme risotto. The bright acidity also suits grilled pork tenderloin with cranberry relish.

Tasting Profile

Tart cherry and cranberry up front, then plum skin, a resinous note and wet stone. Medium-bodied and high-toned, with pure, bright fruit and lively acidity that gives it room to age. The finish is long.