Bohème Wines, named after the Bohemian Highway that meanders along Sonoma’s Coast Range of redwoods, valleys, and farms, have devoted their lives to the winegrowing on California’s Sonoma Coast. They view crafting wine as a formidable, yet deeply fulfilling, endeavor. At Bohème they take great efforts to expand their knowledge and bottle the most captivating wine. Vintner & Owner Kurt Beitler says, “Mother Nature is the true maker of wine – and stands within each of a vintner’s moves. Indeed it is nature’s unknown that gives magic to great wine”.
Kurt’s passion for wine stemmed from when he would stay with his grandparents during his summers. His mother was raised at Caymus in Rutherford and that is where he would spend his summers instead of his home in Oregon. He would do all sorts of jobs around the winery and was later encouraged by his uncle and grandfather to join the family wine tradition. He began making Pinor Noir in 2000 when his uncle hired him to manage his Pinot Noir vineyard in Occidental. At that moment Kurt became a 5th generation California vintner.
One of the tricks he has created in his approach over the years is the ripening of the grapes. Grapes ripen two or three weeks later on the coast, which Kurt believes lends to the depth of flavor and texture. Bohème Wines grows all of their own fruit for their wines. They have over 20 acres from a number of different locations. He places great importance on the quality of the fruit for Bohème wines because he feels it vastly improves wine quality. Growers are often motivated to grow more fruit while winemakers alway emphasize quality of fruit.
Thirty-one Pinot Noir barrels from the Bohème single-vineyard program were selected for this inaugural vintage of West Pole Pinot Noir (696 cases). Each component was estate-grown and aged 21 months in French oak barrels. It has notes of toast with black and red fruits: cranberry, huckleberry, hibiscus, and Kirsch cherry as well as bergamot, sandalwood, clove, and elderflower. Fine and abundant tannins follow while the wine is structured and versatile.
A staple at my house for Thanksgiving is the appetizer of Sausage-Stuffed Mushrooms and this Pinot Noir is the perfect pairing. It pairs well with the mushrooms and veggie dishes as well with the sweet italian sausage. Add a little bit of parmesan cheese on top *chefs kiss*.
Jennie Kaplan Woodson – November 2020