Radio-Coteau 'La Neblina' Sonoma Coast Pinot Noir 2022

Winemaking

Radio-Coteau is known for its site-specific approach to Sonoma Coast Pinot Noir, drawing inspiration from the region's maritime climate and cool-weather fruit character. The winery focuses on minimal intervention in the cellar, allowing the terroir and vintage character to express themselves with clarity and precision.

Tasting Notes

La Neblina opens with inviting aromatics of bright red cherry and strawberry, layered with earthy undertones and a subtle suggestion of coastal fog influence. On the palate, this elegant Pinot reveals a silky texture with well-balanced acidity, unfolding layers of red fruit, refined spice, and mineral notes that speak to its cool-climate origin. The wine finishes clean and lingering, with fine-grained tannins that suggest this will continue to evolve gracefully over the next several years.

Producer

Radio-Coteau operates as a small, focused producer dedicated to exploring the nuanced expressions of Sonoma Coast Pinot Noir. The winery's commitment to quality fruit and restrained winemaking practices—emphasizing the natural acidity and structure that the maritime climate provides—has established it as a respected voice within the appellation.

Terroir

The Sonoma Coast appellation benefits from the cooling influence of the Pacific Ocean and the San Francisco Bay, creating a moderate but extended growing season ideal for Pinot Noir. The region's complex soil composition—a mix of weathered volcanic material and marine-influenced sediments—along with morning fog and afternoon breezes, encourages slow ripening and the development of aromatic complexity while maintaining the varietal's natural acidity and elegance.

Food Pairings

This wine is an excellent match for pan-seared duck breast with a cherry gastrique, where its acidity and red fruit character enhance the richness of the poultry without overwhelming it. Try it alongside herb-roasted chicken or a simple preparation of Dungeness crab with brown butter and lemon. For a more casual setting, it pairs beautifully with charcuterie, aged Gruyère, and crusty bread.