Recently, I enjoyed a pleasant half bottle of Schug Carneros Pinot Noir 2021. This is a good, fairly typical example of a good Sonoma pinot noir — tasting of red fruit, more on the earthy side, and with a touch of spice.

Sonoma County is one of California’s most diverse and historic wine regions and is often considered the birthplace of the state’s modern wine industry. It is just west of Napa Valley, on the other side of the Mayacamas Mountains. You can find over 60 grape varieties across more than 62 thousand acres of vineyards. Signature wines include Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel, Sauvignon Blanc, and Chardonnay. The last is Sonoma’s most planted grape. All are recognized for their balance, complexity, and reflection of terroir.

The region contains 19 American Viticultural Areas (AVAs), each of which has its own distinct microclimate and terroir. The Carneros AVA (Los Carneros means “The Rams” in Spanish) straddles both Napa and Sonoma counties. With elevations ranging from sea level to 700 feet and clay-dominated soils, it is influenced by cool marine breezes and fog from San Pablo Bay, which creates a moderate, cool climate. The soil restricts deep rooting and limits yields, enhancing concentration. The AVA’s signature varietals are pinot noir, chardonnay, and merlot, as well as some sparkling wines.

The Schug Carneros Estate Winery, founded by Walter Schug, is a family-owned vineyard with over 40 years of vintages, renowned for its Pinot Noir and Chardonnay. The terroir is ideal for Burgundian varietals and the estate’s wines blend Old World finesse with California ripeness, with minimal intervention. Pinot Noir is their flagship wine, often showing red cherry, spice, and earthy undertones.

This 2021 Carneros Pinot Noir is a perfect example of their wine-making. On the nose, there are rich aromas of red cherry, vanilla, baking spice, and a hint of grass. It tastes of red currant, licorice, and cherry, with a hint of black pepper at the end. It is very soft and fairly acidic, with light to medium body. After warming up, it is less acidic and tart and becomes slightly creamy.