Introduction to Mount Eden Vineyards
During my visit I met with the well spoken and thoughtful Jeffrey Patterson in the beautifully situated estate with an amazing view. Jeffrey talks about the history of Mount Eden Vineyards and his own philosophies about winemaking.
We talk a lot about the replanting of vineyards since all of the vineyards have been replanted during Jeffrey’s time at the Domaine. Being from Europe where old vines are worshipped I cannot resist asking him if he ever wish he would have kept at least a few of the older vines. Jeffrey is very firm in his belief that the replanting was the absolute best decision and his argument is that the old vineyards were not well structured, did not produce well and were very tough to manage. I ask Jeffrey when he thinks the vineyards will be replanted the next time and he laughs and says it will not be within his lifetime. He also points out that he expect it to be replanting of individual vines rather then a complete replanting in the future.
If you are looking for a more detailed description of the history of Mount Eden Vineyards I will recommend a good source. It is well documented and I will not make a better job than what they already have done:)
Link to Article: http://www.princeofpinot.com/winery/757/
I still think it is worth mentioning a few important things, like that fact that Jeffrey has been the manager (and later majority owner) of the Mount Eden Vineyards since 1981 and he took over after a period where there had been many changes in management. This makes him one of few persons among California winemakers to have such a long history in the same place. I personally consider this extremely valuable since winemaking at the absolute top level requires detailed knowledge about the vineyards and their personalities. The most amazing wines I have tasted have been a result of long periods of small optimizations from the same group of people or family. Perfection cannot be rushed.
A few short notes about how Mount Eden Vineyards produce their wines
- Jeffrey strives to create wines with long age ability. He points out that this can make the wines less accessible in their youth.
- They do dry farming
- The chardonnays go through malolactic fermentation
- Natural yeast is used
- 75% new oak is used for aging of the Estate Pinot Noir
- Some American oak is used for the Cabernet Sauvignon. To avoid vanilla notes they only use oak that has been dried for 3 years.
Tasting notes for the wines from Mount Eden Vineyards
2013 Mount Eden Vineyards Chardonnay Santa Cruz Mountains
This is a rather round and generous Chardonnay with an abundance of yellow pears and apples but also some Asian spices. Very smooth an slightly oily on the palate with a soft but tingling acidity and some ripe tropical fruit also appear on the palate together with some slight notes of oak.
2013 Mount Eden Vineyards Pinot Noir
Approximately 30 percent whole clusters.
Intense nose with dense fruit from mainly dark cherries and raspberries but also some earthy undervegetation. The palate is smooth with a soft but fresh acidity and layered fruit notes. I also get some herbal notes in the finish. This is a well balanced Pinot Noir that I would like to have spent more time with.
2014 Mount Eden Vineyards Pinot Noir Domaine Eden
Approximately 15 percent whole clusters.
An abundance of fresh red fruit, mainly from raspberries and strawberries. Rather light on the palate and with a cool acidity and some young fruit that is slightly sweet. Very fresh and energetic Pinot Noir with a light body.
Summary of impressions from the visit to Mount Eden Vineyards
Jeffrey Patterson is a good representative of the Santa Cruz Mountains, with his long experience from working the same vineyards and his ability to communicate the history of the region. His wines are extremely well made and all have a great balance and depth. My favorites were the Pinot Noirs where the cool acidity adds energy to these rather complex wines. These are definitely wines that will have a long life ahead, but I already find them surprisingly approachable.
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