2018 Haynes Vineyard Pinot Noir

$36.00 $28.80

Coombsville AVA within the Napa Valley AVA
Swan Clone & Dijon 115 Clone
32 cases produced
750 ml

10 in stock

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Tasting Notes

The wine displays a brilliant garnet color. Expressive aromas are of strawberry, raspberry and spices of white pepper, clove and fennel. The wine evolves with every sip revealing balance and structure with additional flavors of sandalwood and forest floor. The long finish is of black tea, cherry and a touch of vanilla.


The grapes were picked on the same day from three different blocks in the vineyard consisting of Swan and Dijon 115 clones and destemmed to open top fermenters. A slight inoculation of wine yeast allowed native yeasts to survive well into the fermentation. Punch downs were twice a day. The wine was aged in French oak barrels with one of six being new. The wine was racked once prior to bottling.

Haynes Vineyard – Coombsville AVA

The Haynes Vineyard is located in the Coombsville American Viticultural Area (AVA) in the cool southeast corner of the Napa Valley AVA due east of the city of Napa. Brad began his career at Farella Vineyard in what would later become the Coombsville AVA. While at Farella, Brad was co-author of the Coombsville AVA application and had the opportunity to taste a very impressive 1991 Pinot Noir made from local grapes.

Very little Pinot Noir is grown in Coombsville. We jumped at the chance when Pinot Noir became available from the Haynes Vineyard. The Haynes Vineyard was originally planted in 1966 under consultation from Napa legend Andre Tchelistcheff. The Swan and Dijon 115 Pinot Noir clones and Syrah have been added to the mix since then.

Fernando Delgado came on board in 1970 and still manages the vineyard. There is very little he hasn’t seen over the years.  The result is an impeccably well balanced vineyard.

Additional information

Weight3 lbs

Coombsville – Napa Valley


100% Pinot Noir






Brad Kitson


September 12, 2018 (Swan Clone)
September 14, 2018 (Interplant Block)



Residual Sugar

0.0 g/l



Titratable Acidity (TA)

5.5 g/l


Grapes, yeast, malolactic bacteria, sulfur dioxide

Cases Produced



750 ml


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