A campfire, a marmot and a flask of whiskey… These are the humble beginnings of Baker & Brain Wines. On a Yosemite backcountry camping trip in 2009, Josh Baker and Matt Brain discovered a common goal of creating a wine label that would showcase the hard work and responsible farming taking place at their favorite vineyards.
Baker & Brain 2014 Pinot Noir “Central Coast” 
Retail 37.00 – GGWC 34.99
FREE SHIPPING on 6
use code BAKERBRAIN at checkout
Bright red fruit and spicy aromatic oak characters fill the glass upon pouring, directing the drinker to thoughts of fresh cherry, rose petal and harvest-time spices. Hints of rhubarb and cranberry accent a nose that is distinctly Pinot Noir. In the mouth, the wine throws out its attractive lure of bracing acidity and voluptuous texture, begging for another sip. The finish shows lingering notes of silky, savory French oak and fine grained tannins.
Winemaker notes: “Our 2014 Central Coast Pinot Noir is a blend of fruit from our favorite vineyard sites in Monterey, Cambria, and San Luis Obispo. Small cluster fruit from Escolle Vineyard in the Santa Lucia Highlands brings rich structure and intense cherry notes to the wine while representing the largest percentage of the blend. The Edna Valley component promotes the fresh aromatic profile, balancing out the softer, richer Santa Lucia fruit. Small amounts of Cambria’s Stolo Vineyard rounds out this blend with lifted floral and red berry notes, also bringing earthy perfume that our Central Coast Pinot Noir is known for. All vineyards involved were harvested by hand in the early morning and delivered to the winery for de-stemming. Fermentation took place, whole berry, in small ¾ ton bins. After fermentation, the must was basket pressed to 30% new French Oak barrels to begin 11 months of aging.”
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