Hirsch Vineyards: The Birth of Extreme Sonoma Coast

David Hirsch went on a hunch in 1980 - that the remote ridges above Fort Ross would produce exceptional Pinot Noir. For years he sold fruit to Sonoma's elite (Kistler, Williams Selyem, Littorai). In 2002, he started making his own wine. His vineyard is 3 miles from the Pacific at 1,400 feet elevation - biodynamically farmed in the wilderness.

What to do there

3 things to do

1. 1 Book the Estate Visit Wine · Price: high

   Experience 72 acres of biodynamic vines at the edge of wilderness.

   Book at hirschvineyards.com - visits by appointment only. The drive itself is an experience - winding through redwood forests to emerge on ridges overlooking the Pacific. The 72 acres are farmed biodynamically and regeneratively. Ask about the 1980 planting story.

   Log Memory
2. 2 Taste the Estate Pinot Noir Wine · Price: high

   The flagship that made Hirsch a California grand cru.

   Request the estate Pinot Noir (around $90-110). This is the wine that earned Hirsch 'grand cru' status among California collectors. Notice the tension between fruit and earth - the maritime influence creates wines unlike inland Sonoma.

   Log Memory
3. 3 Walk to the Pacific View Adventure · Free

   See why they call it "extreme" - the ocean is 3 miles away.

   Ask your host about viewpoints toward the Pacific. At 1,400 feet elevation, the ocean is visible on clear days. The climate is one of extremes - fog, wind, temperature swings. Understanding the environment is essential to understanding the wine.

   Log Memory

Insider tips

• The drive is remote and winding - allow extra time and fuel up beforehand

• David Hirsch sold fruit to Kistler and Williams Selyem before making his own wine

• Hirsch helped establish the Fort Ross-Seaview AVA in 2012 - carving out the 'true' Sonoma Coast

• The climate is one of extremes - varying greatly week-to-week and season-to-season